#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!
For Christmas, my uncle got Firecracker an adorable cook’s outfit complete with chef’s hat, apron, potholder, and oven mitt. It’s a little big (okay, a lot big) but that makes it even cuter! The chef’s hat, on the other hand, is a perfect fit! (My kid has a 90th percentile sized head…) In addition to the attire he gave us a “Cook It in a Cup!” kit. The kit includes a cookbook and 6 silicone cupcake liners.
On a rare occurrence there were two sad looking bananas sitting on my counter and I thought it’d be fun to let my son in the kitchen with me and break out his gifts. He loves to mix and pinch salt. I am amazed at how few of the ingredients ended up on the floor, don’t get me wrong, there was a mess to clean up, but it was well worth it!
The banana muffins from this book were a big hit. And how could they not be? There was a lot of sugar involved! These were not a snack to be enjoyed by a toddler in the afternoon. We opted to leave the chocolate chips out of the recipe due to the amount of sugar. Now, I know the recipes are written to be completed by children, but mixing softened butter and sugar with a fork would never, ever, become creamy and smooth. I broke out my hand mixer for the job.
This recipe makes 12 muffins.
Nutmeg Banana Muffins
- 1 1/2 C flour
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 stick butter, softened
- 1 C sugar
- 2 ripe bananas, mashed
- 1 egg
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners, or use silicone molds.
- In a large bowl whisk together the flour, baking soda, nutmeg, cinnamon, and a pinch of salt.
- In another bowl, use a hand mixer to combine the butter and sugar until smooth. Mix in the bananas, egg, and vanilla.
- Add the dry ingredients to the wet and stir until combined. Evenly distribute the batter between 12 muffin cups.
- Bake 20 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool 5 minutes before removing from the mold to cool completely.
*This recipe is adapted from Cook it in a Cup!*
And don’t forget to check out these other muffin recipes:
Blueberry Oatmeal Muffins from A Day in the Life on the Farm
Chocolate Chip Muffins from Karen’s Kitchen Stories
Cinnamon Pear Muffins from Making Miracles
Coconut Lime Mango Muffins from The Spiced Life
Glazed Orange Poppyseed Muffins from Farm Fresh Feasts
Gouda Herb Muffins from Food Lust People Love
Orange Muffins from Passion Kneaded
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