My kiddos love having muffins for breakfast. I usually make muffins once a week, or at the very least, am able to pull some leftover, frozen muffins out of the freezer. I often utilize my Grammie’s recipe for “Waterloo Muffins.” It’s a very simple recipe that I can make from memory, they bake quickly and they come with a side of “the feels” because they remind me of my childhood.
Sometimes, however, we need to change it up. So when I recently saw this recipe on Pinterest for the Best Ever Banana Muffins, and I had a few bananas that were perfect for baking, I decided to give it a try. We ended up with a dozen standard sized muffins, plus a few mini muffins and they were gone by the end of the day. There was no adding to my freezer stockpile! When we had some more brown bananas a few days later, I decided to make them again, and was met with literal cheers from the children. Obviously, this recipe was a keeper!
Fast forward to this morning and I made this:
That’s 3 dozen standard muffins and a dozen mini-muffins, just in case you’re keeping track.
We had a plethora of brown bananas again (What is up with the bananas lately?!? They go straight from green to brown!) plus I have a stock pile of mushy bananas in the freezer, so I decided to make a triple batch. Ha – take that kiddos! You can’t eat all of these in one day! Ok, wait, I shouldn’t say that out loud. They probably could if I let them… 🙂
Well, I won’t be letting them. And I’m planning on sharing some. But finally, I might have some leftover muffins to throw in the freezer for another day!
If you have muffin loving kiddos, and a few brown bananas, I strongly suggest you give these a try! My kids eat them plain, and so do I (usually) but if you want an extra treat, put some butter on one of these straight out of the oven. Seriously. So good. If you weren’t sold before, you should be now 😉