Kids in the Kitchen Wednesday: Banana Muffins

Like the Arkansas Test Kitchen mentioned in their last blog post, some of the best recipes are the result of utter necessity. The Wisconsin Test Kitchen discovered this lesson as well when there was a slight mishap involving a freezer door that wasn't closed all the way. While there weren't any real losses, we did have three bags of frozen bananas thawed out, that we needed to do something with immediately. Luckily, one of our loyal readers had sent us a recipe for banana muffins a few weeks ago!

With school starting soon, and mornings becoming hectic- fruit muffins are the perfect breakfast. 

Easy Banana Muffins
http://www.misstweedle.com/2013/08/tweedlebud-lisas-5-minute-muffins-or-8.html

- 4 over ripened bananas
- 1/2 cup of soft or melted butter
- 1 egg
- 1/2 cup sugar
- 1 1/2 cups flour (or gluten free all purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
1/2 cup additional fruit or nuts of your choice, or chocolate chips

Pre-heat oven to 350 degrees and line 12 muffin cups with liners.

In mixer, combine bananas, butter and eggs. 

In a separate bowl, combine the sugar, flour, baking soda, baking soda and salt. Slowly add dry ingredients to wet ingredients and mix on low until well combined. 

Once mixed well, add additional fruit, nuts or chocolate chips (we added fresh blueberries). 

Fill each muffin tin with 1/2 cup of muffin mixture

Bake for 30 minutes, or until cooked all the way through. Let muffins cool slightly before removing from the muffin tins.

Our smallest chef claimed, "These are the best muffins I've ever had!" 

Because we made a double batch, we have another dozen in the freezer (with the door tightly shut this time), and we can take them out one at a time and warm them up in the microwave before serving. These are an ideal school morning breakfast. 

We hope you enjoy these delicious, fruity muffins as much as we did!

Stay Cool,
The Cool Dads Crew