There’s a magic to home-baked food.
When something delicious is baking in the oven, the whole home seems happier. The fragrance of baking wafts through the house carrying the stuff that memories are made of.
Cooking–seasoning, sauteing, steaming, and the like–is a necessary craft. But baking says “this is special… Today is special…”
“You are loved.”
Life is often too busy to bake, but Saturday mornings have always been a baking time for me.
Of course, when everyone wakes up hungry, you don’t want to wait the 45-50 minutes that a loaf of Banana Bread might take. Enter, the muffin.
Muffins are fast. About as fast as baking can be. I can whip this up in about 10 minutes and they bake for 15.
The Only Banana Muffin Recipe You’ll Ever Need
Banana muffins are one of my favorites…because of this particular recipe.
I combined three recipes that I liked to get the PERFECT balance.
This is the BEST Banana Muffin Recipe
These muffins have:
- lightness and
A lot of muffins are too heavy. Dense and dry is not the stuff of memories, at least, not the kind of memories I want to create!
On the other hand, if a muffin is too cake like, you might as well be eating a cupcake!
Just like life, the perfect muffin must be in balance.
The topping makes them feel really special, like a boutique bakery, and using wheat germ or milled flaxseed adds a little dose of nutrition. You can use finely chopped nuts, too, if you like.
To make your Perfect Banana Muffins, you’ll need:
2-3 ripe bananas
2 C flour (try 1 1/2C all-purpose, and 1/2C whole wheat flour for a little more texture)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
5 Tbsp melted butter
1/2 C sugar
1/2 C milk
1 1/2 tsp vanilla
Topping: mix together 2 Tbs brown sugar and 2 Tbs wheat germ or milled flax seed.
Preheat oven to 400 degrees.
Sift together the dry ingredients: flour, baking powder, baking soda, and salt.
In a separate bowl, mash bananas. Mix in sugar. Stir in the wet ingredients: melted butter, egg, milk, and vanilla.
Add wet ingredients to dry and mix just until combined. Let rest for five minutes. Spoon into oiled muffin tin and sprinkle on topping.
Bake for 15-17 minutes. Cool.
When a recipe is this good and this easy, it’s a no-brainer to bring the magic of baked good to your Saturday mornings. We love to double the recipe on Saturday morning so there’s plenty left for a grab-n-go breakfast before church on Sunday.
Bake these this weekend and tell me what you think! I love to get feedback from my readers. Comment below, email me at Christina@gathering-joy.com, or Join the Conversation in our Facebook Group!
Fresh baked goods and sleeping in on Saturdays,
- 2-3 ripe bananas
- 2 C flour (try 1 1/2C all-purpose, and 1/2C whole wheat flour for a little more texture)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 5 Tbsp butter, melted
- 1/2 C sugar
- 1 egg
- 1/2 C milk
- 1 1/2 tsp vanilla
- Topping: 2 Tbs brown sugar and 2 Tbs wheat germ or milled flaxseed
- Preheat oven to 400 degrees.
- Sift together the dry ingredients: flour, baking powder, baking soda, and salt.
- In a separate bowl, mash bananas. Mix in sugar. Stir in the wet ingredients: melted butter, egg, milk, and vanilla.
- Add wet ingredients to dry and mix just until combined. Let rest for five minutes. Spoon into oiled muffin tin and sprinkle on topping.
- Bake for 15-17 minutes. Cool.