I am sharing with you today a super easy muffin recipe that you could make with your kids. In fact, this batch was made by my 9-year-old son a couple of days ago. I gave him verbal instructions and took pictures; all the measuring and mixing was done by him (let’s not talk about the cleanup part… if you have cooked with your kids before, you know what the aftermath would be like). It was so funny that, after peeling a banana, he just spontaneously devoured it. Well, I guess the bananas smelled too good. Blame the bananas. With less mashed banana, I had to scale down my recipe a bit. At the end we were able to make 7 muffins instead of 10. My son really liked his creation and, when taste-tasting, he kept saying “oh mommy I can’t believe they are so easy to make”. If you are looking for some family baking activities, add this to your list. Just make sure you guard your bananas well.
This recipe is almost the same as Banana Bread (Oil and Butter Free) that I shared long ago. All I did was to make a smaller portion. I’ve omitted the spice as my kids don’t really like them. Because there is no oil or butter, the muffin liners will most probably stick to the muffins, making it harder to peel off. Peeling the liner slowly would help if that is the case.
Banana Bread Muffins (Oil and Butter Free)
180 g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large-sized or 3 medium-sized very ripe bananas (about 240 g without skin)
35 g dark brown sugar
35 g granulated sugar (I use organic cane sugar)
2 (about 100 g without shells) large eggs
120 g sour cream or plain Greek style yogurt
Optional toppings: chopped walnuts, chocolate chips or sliced almonds as needed
熟香蕉 3隻中型或2隻大型 (不連皮計約240克)
Preheat oven to 450°F/230°C. Line muffin pan with cupcake liners.
In a large mixing bowl, sieve together the flour, baking powder, baking soda and salt. Whisk well to combine. Set aside.
In a large bowl, mash banana with a fork (I used my stand mixer for this job). Add in brown sugar, sugar, eggs and sour cream. Whisk well to combine.
Add wet ingredients to the flour mixture and fold gently with a spoon or spatula until just combined. Batter should be lumpy. DO NOT overmix or else you will get dense and rubbery muffins.
Divide batter evenly among the liners, filling each cavity until 4/5 full. Sprinkle the tops with chopped walnuts, chocolate chips or sliced almonds if desired.
Bake at 425°F/220°C for 8 minutes. Reduce the oven temperature to 350°F/180°C and continue to bake until the top is golden and a toothpick inserted in the centre of the muffin comes out clean, 13 to 15 minutes more. Adjust time according to your own oven.
Remove pan from oven and cool for 5 minutes before transferring muffins to a wire rack to cool.