Yes, you read that right, a toddler can make them. Except for the measuring and the putting them in the hot oven part, but still, they are very easy. I have been making this recipe since I was about 16. My mom sometimes worked in the evenings so I was learning how to cook. My mom gave me a cookbook called Clueless in the Kitchen: A Cookbook for Teens by Evelyn Raab. It is still my favorite cookbook. The recipes are simple but delicious. The author is entertaining. She even includes menu plans, information for shopping at the grocery store, and diagrams for cutting produce. (I still open this book to check the ratio of milk to egg every time I make french toast for my husband.) Anyway, it is still available on Amazon. I bought it a few Christmas’s ago for my brother after he moved out of my parents’ house, but I don’t think he has cracked it open yet. Maybe someday when pigs fly!

This is my adaptation of the banana bread recipe in the book. If you have some bananas lying around, waiting to die a terrible death, give them new life as yummy banana muffins! Really, you’ll feel better about yourself for saving them from such a sad ending.

Start by preheating the oven to 350 degrees Fahrenheit. I use the foil cupcake wrappers because the muffins just come out of them so much better than the paper ones. If you are using wrappers, put them in the muffin/cupcake pan. (Or have your toddler do it!) If not, you can grease the pan with spray or Crisco, whichever you prefer.

In a large bowl, mix together 3/4 cup white flour, 1/2 cup whole wheat flour, 1 tsp cinnamon, dash of nutmeg, 1 cup sugar, and 1 tsp baking soda. (I measure each ingredient out and let my toddler dump it in.)

My cute little guy likes to stir the dry ingredients.

Next, I use a 2 cup glass measuring cup to smash two ripe bananas with a fork. Once they are smashed enough that I can stir it up, I scrape into a small bowl. Then, I use the measuring cup to pour 1/2 cup of vegetable oil. I put that into the small bowl with the bananas. Finally, I crack two eggs into the small bowl, tossing the eggshells into the measuring cup.

Vent your frustration over that time your car got a flat tire/died/started billowing smoke.

Now, I mix the eggs, bananas, and vegetable oil with the fork until it is mostly smooth, with a few banana chunks hanging around.

This was the first time he mixed enough to break the egg yolks himself!

Finally, I pour the wet ingredients into the dry and whisk them together. At this point I sometimes add about 1 cup of chocolate chips. (The reason my 2 yr old likes to cook with mommy.) I use dairy free chocolate chips, but whatever kind is safe for your family will be great.

Don’t over-mix! Some lumps are okay!

I use a 1/4 cup measuring spoon to put the batter into the muffin cups. I even let my 2 yr old do it, but today he was more interested in eating chocolate chips.

Mmmmm chocolate chips

I fill the cups about 3/4 of the way.

So even! Mad skillz, yo

My oven is from the 1950’s, so I bake them for 15 minutes, then check them and they are usually done. Sometimes they need another minute, but 15 is the norm in my (extra hot) oven. If you want to make banana bread, you can bake this in a greased loaf pan for about 45 minutes at 350 degrees as well.

Mmmm, can you smell them?

I use a cake tester to make sure they are done.

Go ahead, you know you want to make them!

Hello, cute little muffin

[amd-zlrecipe-recipe:2]