These banana muffins are a hit with my kids and easy to adapt for any dietary restrictions!
Fast & Flexible Banana Muffins
Fast & Flexible Banana Muffins
Larson Folkerts
12
15 minutes
20 minutes
snacks
These banana muffins are a huge hit with my kids, they love them and I make them often! I like to call them "nap time muffins" because I can easily make a batch while my kids are napping and still have time to get other things done around the house. You an easily adjust them for any dietary preferences too. My son is allergic to eggs, so I use this egg replacer (what I use for all baking needs) and you could use gluten-free flour, dairy-free yogurt, dairy-free chocolate chips, etc. Another reason I love these muffins is they hold together very well, no crumbly muffins here! Great for taking on the go, packing in lunches, traveling, you name it.
Ingredients
3 overripe bananas
1 egg
1/3 yogurt of choice (you can use Greek yogurt, coconut yogurt, even sour cream)
- 1/3 cup brown sugar
- 1 tablespoon olive oil
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon baking soda
1 1/2 cups flour
1/3 cup chocolate chips (optional)
Directions
Preheat oven to 350 and grease a muffin tin.
Mash bananas in a medium-size bowl then add egg, yogurt, sugar, olive oil and vanilla. Stir together to combine.
Add salt, baking soda and flour. Mix everything together.
Add chocolate chips, if using, and stir in.
Bake 20-25 minutes until cooked and slightly golden brown.