Recipe: Amish Cook's Banana Muffins

These muffins are perfect for breakfast or snacks on the go.  They're moist, sweet, and dense with a golden crust.  We had these everyday for breakfast this week, and had enough to send one for the school bus driver each day.  I liked how long they lasted in the cookie jar, as my Banana Oat Mini Muffins need to be eaten within a few short days.

This delightful recipe comes from one of my new cookbooks "The Amish Cook's Baking Book" which is filled with back-to-basics baking, and gorgeous photography.  Each recipe is simple, and the book includes a section for Children's Baking.  Our daughter is old enough now to try a few recipes on her own and this book would provide a good start.

HOMEMADE BANANA MUFFINS
from The Amish Cook's Baking Book

2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
1/4 cup vegetable oil
1 large egg, slightly beaten
1/3 cup skim milk
1 cup mashed ripe bananas
1/2 cup granulated sugar
1/4 cup packed brown sugar

Preheat the oven to 375 degrees.  Grease and lightly flour 12 muffin cups or line with paper baking cups.

I made a double batch.  Just rotate trays halfway through baking.

In a large bowl, stir together the baking powder, salt, baking soda, and nutmeg until evenly blended.  Add all the remaining ingredients, mixing only until the dry particles are moistened.  Fill the prepared muffin cups 2/3 full and bake until golden brown, 20 to 25 minutes.

Printable Recipe

Happily submitted to
Family Friendly Fridays over at Mommie Cooks!
Frugal Fridays over at Life As Mom
Cookbook Sundays over at Brenda's Canadian Kitchen

Enjoy!