Banana Bread Muffins
These timeless muffins are sweet enough to satisfy kids without sacrificing nutrition. They're the perfect end to fall lunch.
For freshness and fun, wrap these muffins in parchment and decorate with your child's favorite colorful comic.”
- 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
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.