I love to bake! When I was a kid, my mom often involved me in the baking process. Muffins were one of the first things she taught me to make because they are usually pretty fool proof. They don’t involve lots of fancy steps, and can be done with simple tools – bowls, measuring cups, and spoons.
This recipe is one I use often (almost weekly!). It’s based on an old recipe my mom saved off a Robin Hood flour bag. The original recipe called for whole wheat flour, which I almost never have on hand, so I swapped in ground flax seed and quick oats.
I usually stir in chocolate chips (and often don’t measure them). If chocolate chips don’t work for you, you can always stir in an alternative. Try chopped nuts, dried cranberries, or omit them completely and make plain banana muffins. I’ve made these with milk chocolate chunks and chopped walnuts and they turned out amazing!
Tested and true, I hope this muffin recipe becomes a staple for your family too.
The Best Ever Banana Muffins
- 1 1/4 cups all purpose flour
- 1/4 cup *ground flax seed
- 1/2 cup quick oats
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup canola oil, or melted butter
- 3 medium ripe bananas, mashed
- 1 tsp vanilla extract
- 1/2 cup **chocolate chips, or chopped nuts
- Preheat oven to 375 F (190 C). Grease or line a standard 12 cup muffin tin.
- In a large bowl, add flour, flax, oats, sugar, baking soda, baking powder, and salt. Stir to combine.
- In a medium bowl, beat egg. Add oil, mashed bananas, and vanilla. Stir to combine.
- Pour wet ingredients into flour mixture. Add chocolate chips (or nuts) and stir just until moistened.
- Divide evenly into prepared pan. Bake for 20-25 minutes, or until cake tester inserted into center comes out clean.
*If you don’t have ground flax seeds, just use an extra 1/4 cup of all purpose flour. **I often don’t measure the chocolate chips, a little extra can’t hurt right? You could also do a combination of chocolate and nuts, or omit them all completely.