 | It's May. Which means I am totally over packing Miss F's lunch and snack. Especially since she refuses to eat sandwiches. I try to have some sort of muffin or bread in her snack bag alongside a squeezy applesauce. I always keep overripe bananas in the freezer for baking. Miss F requested "cinnamon banana" muffins for her snack (and breakfast!) Enter Betty Crocker (shout out to my fellow Delta Zeta!) and we had an easy muffin recipe perfect for any breakfast or lunchbox. This recipe was easy enough that Miss F could basically do it all on her own, which is an added bonus. |
2/3 cup sugar
½ cup vegetable oil
2 eggs
2/3 cup mashed very ripe bananas (2 small)
1 teaspoon vanilla
1 2/3 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Preheat the oven to 375 degrees. Line a 12 cup muffin tin with paper liners. In a medium bowl, beat together the sugar, oil and egg with a whisk. Stir in the bananas and vanilla. Gently stir in the flour, baking soda, salt and cinnamon just until combined. Dish the batter into the prepared pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Cool on a cooling rack.
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3 comments:
Perfect to enjoy with coffee. xo
Yum! I bet the banana and cinnamon are a delicious combo, good thinking, F!
Good poost
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