Banana Bread Muffins (Recipe)

For kids or families with allergies

(PosiNote/Shutterstock)

Ultra-moist and packed with ripe banana flavor. This was one of the first recipes I mastered as a child and remains one of my favorites today.

Allergen Information: This recipe does not call for any dairy, nuts, peanuts, citrus, or eggs.

Tools You Will Need

• Large mixing bowl
• 2 small mixing bowls
• Large fork
• Whisk
• Spoons
• Muffin pan and paper muffin liners

Ingredients

• 1 ⅔ cups flour
• 1 ½ teaspoon baking soda
• 2 teaspoons baking powder
• Pinch of salt
• ½ cup shortening
• ½ cup sugar or an alternative sweetener
• ¼ cup brown sugar
• ½ cup applesauce
• 1 ¼ cups mashed banana
• ½ teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350 F.
2. Mash the banana in a small bowl until it’s free of lumps. Add the applesauce and vanilla and mix well.
3. In another small bowl, mix the flour, baking soda, baking powder, and salt. You can add 1 tablespoon of cocoa powder or a sprinkle of cinnamon at this point for a more interesting and unusual flavor.
4. In a large mixing bowl, cream the shortening and both sugars together until smooth.
5. Add the banana to the shortening mixture and mix well. Then begin folding the dry mixture in slowly until it is well-combined and no lumps remain.
6. Line a muffin pan with paper liners. Scoop the batter into the cups so that they are ¾ full.
7. Bake for 30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

This recipe has been adapted from “Allergen-Free Desserts” by Amanda Orlando. To buy this book, click here.