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I wanted to call these “The Best and Easiest and Tastiest Banana Muffins You Ever Made” but figured that was too long. In all seriousness, this is my favourite banana muffin recipe of all time!

We love bananas in our house. I haven’t bought them in a while. I got out of the habit while pregnant (they’re pretty high in sugar) but E loves them. He had them while at Grandma’s house and asked for them everyday after we got home. So I bought him some.

Of course I bought extra so we could make muffins. Another favourite activity of E’s.

These muffins are so easy to whip up and toddlers love to “smash” things (somehow mashing bananas becomes smashing bananas). So it’s a fun pass time.

We made them while baby B sat in his little rocking chair. He’s happy so long as he can see me. We’ve had a rough few days, Mama is short on sleep and patience. But I lit a fall candle, turned on some dancing music and away we went to make muffins.

There’s something therapeutic about a good muffin recipe. When you know it’ll turn out and you’ll have yummy muffins to enjoy.

I’ve had this recipe for years. I used to make it when we were first married, as C also loves banana muffins. They don’t last long in our house!

They make a good breakfast or snack. They stay moist and freeze well. What more could you want?

Actually you might want to sneak some veggies into your muffins, and if that’s the case then you should try my Banana Spinach Muffins!

But as for this yummy muffin, there isn’t much to this recipe. If you think I’ve forgotten something… I haven’t, it really is that easy! Give it a try, they won’t disappoint!

Banana Muffins

Ingredients

• 3 medium (ripe) bananas
• 1/2 cup sugar
• 1 egg
• 1/3 cup canola oil
• 1 tsp vanilla
• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt

Directions

1. Preheat oven to 350F. Line a 12 cup muffin tin.
2. In a large bowl mash bananas. Add sugar, oil, egg and vanilla. Mix until combined.
3. Add flour, baking soda, baking powder, cinnamon and salt. Mix until just combined.
4. Fill muffin tins until about 2/3 full. Bake in oven for 18-22 minutes or until done.
5. Cool in pan for 10 minutes before transferring to a cooling rack. Enjoy!

Notes:

Sometimes I “fancy up” this recipe by adding shredded coconut or oatmeal. I just cut back on the flour by a few tablespoons and replace it with the coconut or oatmeal. You also can add chocolate chips to your preference!

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