Easy, No-Frills Banana Muffins | Recipe from Work Week Lunch

Work Week Lunch

Name: Easy, No-Frills Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: SIGNATURE SELECTS Cooking Spray, Non-Stick, Avocado Oil; Banana; O Organics Milk, Low Fat, Organic; Land O Lakes Butter, with Olive Oil & Sea Salt; BOOST Very Vanilla; Crunch Easter Flatback Egg; O Organics Cane Sugar, Granulated, Organic; Bob's Red Mill Flour, Whole Wheat; Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; El Guapo® Whole Cinnamon (Canela Entera); Chocolate Chip With Ghirardelli Chocolate

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Easy, No-Frills Banana Muffins

Serves 1210 mins prep20 mins cook

These banana muffins are a super easy grab-n-go snack or quick breakfast! Make these in 30 minutes.

2 servings

What you need

⅕ olive oil cooking spray

⅓ banana

⅕ cup milk

⅕ cup butter

⅕ tsp vanilla

⅕ egg

⅕ cup granulated sugar

⅕ cup wheat flour

⅕ cup all purpose flour

⅕ tsp baking powder

⅕ tsp baking soda

⅕ tsp salt

⅕ tsp cinnamon

⅕ cup chocolate chips

Instructionskeyboard_arrow_up


0 Preheat the oven to 350 F. Grease a muffin tin with cooking spray (or prep it with muffin liners). 
1 In a large bowl and using a fork or whisk, mix the bananas, milk, butter, vanilla, egg, and sugar until well combined.
2 In another bowl, mix the flours, baking powder, baking soda, salt, and cinnamon together with a whisk or fork.
3 With a spatula, combine the wet and dry ingredients until just mixed (don't over mix! stop once the dry ingredients are mixed in with the wet). Fold in the chocolate chips and/or nuts if using. 
4 Using a 1/4 cup measuring cup, add the batter to the muffin tin. Bake for 18-20 minutes, until the muffins are golden and firm to the touch. Let them cool completely before storing in an airtight container on the counter or in the fridge!

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