Banana Bread Muffins

  • recipe photo

  • These timeless muffins are sweet enough to satisfy kids without sacrificing nutrition. They're the perfect end to fall lunch.

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For freshness and fun, wrap these muffins in parchment and decorate with your child's favorite colorful comic.

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 3 very ripe bananas
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1/2 cup milk

Directions

  • Preheat oven to 375°. Coat the insides of muffin tins with nonstick cooking spray.

  • Whisk together both flours, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl. Set aside 1 tablespoon of the dry mixture in a small bowl.

  • Using a fork, mash 2 1/2 bananas with both sugars in a large bowl until the mixture is mostly smooth, with a few small pieces of banana.

  • Add the oil and egg; stir until combined. Stir in the dry ingredients until just combined, then stir in the milk.

  • Divide the batter among the prepared muffin tins. Thinly slice the remaining 1/2 banana and place slices on top of the batter.

  • Bake until the tops of the loaves are golden and a toothpick inserted into the center comes out clean, 30 to 35 minutes.

  • Cool the breads in the pans for 10 minutes and then turn each pan upside down to release the breads.

  • Cool completely, banana slice side up, on a wire rack.

Adapted from the Food Network.

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