I love a great banana muffin; they are the perfect snack, breakfast mate and dessert. I found this recipe on the Kraft Canada website, and I’ve used it for a few years now. It has never failed me, which is saying something because even my prized chocolate chip cookie recipe has failed me. My version is slightly tweaked, which is why I didn’t link to it. Here we go!

2 1/2 c. flour

1/2 c. brown sugar

1 Tbsp baking powder

1/2 tsp salt

1 egg

3-4 mashed bananas*

1/2 c. milk

1/3 c. melted butter or margarine

1 tsp vanilla extract

Mix flour, brown sugar, baking powder and salt together in a bowl. Whatever size, use your judgement.

Whisk together egg, bananas, milk, butter and vanilla. This works best if the ingredients are about the same temperature. If the melted butter is freshly melted and the milk fresh from the fridge, you may find yourself whisking butter chunks in the milk.

Combine the 2 mixtures (dry to wet, wet to dry, whatever it really won’t make much difference), until just moist. Lumps are ok! You just don’t want huge pockets of dry ingredients.

Drop into muffin cups in muffin tins or straight into greased muffin tins. I make about 12 muffins because I like large, springy muffins.

Bake at 400F for 20 minutes.

This recipe is also delicious with strawberries, and strawberries and bananas together! Another variation suggested chocolate chips.

*I find it easiest to use bananas, or fruit in general, for muffins when they are thawed from frozen. So easy to mush! So next time you have brown bananas, peel and put in a plastic bag in your freezer. I also use at least 4 bananas, because I like the banana punch, but that’s personal preference.