Banana Muffins And So Much More
I hope you enjoy my quick and easy banana muffins and so much more article today. These are moist and fluffy muffins you make from scratch. You can add your favorite fruits and vegetables because these are so simple to make. I bet you can almost smell the muffins baking in the oven, right?
Here’s the deal, you can make these for breakfast, for after-school lunches, and they will fill the belly with ingredients from your pantry after a disaster. If you can’t make bread you can make crackers or muffins. Yay!
How To Bake Them After A Disaster
There is something special about a muffin coming out of the oven with bananas, blueberries, cranberries, cinnamon, carrots, etc. You can bake them in a Sun Oven, a gas barbecue, or a CampChef combination stove/oven if you have some propane stored.
Yes, a Volcano Stove would work, but the “tent” makes my food taste like smoke. Just giving you the heads up here.
Here’s the one I have: Camp Chef Camping Outdoor Oven with 2 Burner Camping Stove
The Sun Oven is great if you have sun rays available, it’s not good in areas that have mainly cloudy days. Here’s one like I have: All American Sun Oven- The Ultimate Solar Appliance (I have two of the old-style model and I love them).
If you have sun rays without clouds and the pan fits in the Sun Oven you can bake anything in it that you bake in your conventional oven. Do you have a muffin mix you love?
Banana Muffins
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 4-5 ripe bananas, mashed
- 2 cups flour, I use bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
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Preheat the oven to 350 degrees. Grease your muffin tins really well. Cream the sugar and oil. Then add the eggs, bananas and thoroughly combine until smooth. Add the flour, soda and sea salt. Scoop the batter evenly into 18-24 muffin cups. Bake for 18 to 20 minutes or until done.
Blueberry Muffins
- 1/3 cup oil (I use vegetable oil)
- 3/4 cup sugar
- 1 egg
- 1/3 cup milk
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1-1/2 cups flour
- 1 cup fresh blueberries
- Topping-mix with a fork and sprinkle over the muffins
- 1/4 cup butter sliced into small pieces
- 1/3 cup flour
- 1/2 cup sugar
- 1-1/2 teaspoons cinnamon
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Preheat the oven to 400 degrees. Combine the oil, sugar, egg, milk, salt, baking powder. Slowly add the flour and fold in the blueberries. Sprinkle the topping on the muffins before baking. Bake for 20-25 minutes or until golden brown.
Easy Basic Muffin Mix
- 2 cups bread flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
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Preheat the oven to 400 degrees. Grease your muffin tins. This recipe will make 12-18 muffins depending on the size of your pans. Combine all of the ingredients in a mixing bowl and then add one of the optional fruits or grated vegetables listed below.
Options: 1 cup grated carrots 1 cup grated zucchini 1 cup dried cranberries 3/4 cups raisins 1-1/2 cups bananas 1-1/2 cups chopped apples Fold in 1 cup fresh or frozen blueberries
Apple Cinnamon Muffins
- 1/3 cup milk
- 3/4 cup sugar
- 1/3 cup oil (I use vegetable)
- 1-1/2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1-1/2 cups flour
- 2 apples peeled (cored and diced)
- 1/2 cup sugar
- 1/2 cup butter-chopped or cubed into small pieces
- 1/3 cup flour
- 2 teaspoons cinnamon
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Preheat the oven to 400 degrees. Combine the milk, sugar, oil, cinnamon, baking powder, salt, and egg. Add the flour and fold in the apples. Grease the muffin tin. Sprinkle the topping over the muffins before baking. Bake for 20-25 minutes or until a toothpick comes out clean.
My Favorite Oatmeal Muffins
- 1 cup milk
- 1 cup quick cooking oats
- 1 egg
- 1/4 cup oil I use vegetable oil
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup flour
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Preheat oven to 425 degrees. Combine the milk and oats, soak for 15 minutes. Add the dry mixture to the wet mixture. Do not over-mix the batter. Fill the greased muffin tin 3/4 full and bake for 20-25 minutes or until a toothpick comes out clean. Sometimes a plain oatmeal muffin just works, need I say more. These are very moist and go with any breakfast.
Pumpkin Banana Chocolate Chip Muffins
- 4 eggs
- 2/3 cup butter softened
- 1 teaspoon vanilla
- 1-1/2 cups sugar
- 3-1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 15-ounces can pureed pumpkin
- 3 bananas-overripe and mashed
- 12- ounces chocolate chips (optional)
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Preheat the oven to 350 degrees. This recipe can make 2 large loaves or three dozen muffins. Cream all the wet ingredients and add the dry ingredients. Do not over mix or the bread or muffins will be tough. Stir in the chocolate chips. Grease the muffin tins or bread pans. Bake the bread for about 50-60 minutes. I baked the muffins for 25-30 minutes until a toothpick came out clean. Frost if desired with cream cheese frosting.
Banana And Pecan Muffins
- 4 ripe bananas mashed I leave a few small chunks of banana
- 1/4 cup milk
- 1/2 cup sugar
- 1/3 cup oil of choice I use vegetable
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup chopped pecans
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Preheat oven to 350 degrees. Combine the bananas, milk, sugar, and oil. Add the remaining ingredients, then fold in the pecan pieces. Grease the muffin tin and fill 3/4 full. Bake for 20-25 minutes or until golden brown.
Six Week Refrigerator Bran Muffin Mix
- 2 cups boiling water
- 4 cups All Bran Buds
- 1 cup olive oil
- 2 cups sugar
- 4 eggs
- 5 cups whole wheat flour I use freshly ground hard white wheat or white bread flour
- 1 teaspoon sea salt
- 5 teaspoons baking soda
- 1- quart buttermilk
- 2 cups frosted flakes or other bran flake cereal
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Preheat oven to 400 degrees. Pour boiling water over the 4 cups All Bran Buds and set aside to soak.
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Start adding all of the other ingredients into a large mixing bowl or stand mixer until blended. Stir in the soaking All Bran Buds and blend until thoroughly combined. Scoop batter into greased muffin pans and bake for 15-20 minutes. For each batch of 12 muffins, you bake add one cup of your favorite fruits or vegetables. You can use grated carrots, raisins, dates, bananas, grated zucchini, dried cranberries, grated coconut, and nuts, etc.
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Store the batter in the refrigerator for up to 6 weeks, bake as many as you want each time you bake a batch.
Final Word
I hope you try my banana muffins, as well as the other recipes, and enjoy the taste as much as I do! Thanks for being prepared for the unexpected. May God bless you for your efforts. Do you have a muffin mix that is your favorite?
Grain-Free by Imperfectly Happy
My Favorite Things:
Danish Dough Hand Whisk / Mixer 11″ or 14″
KitchenAid KP26M1XER 6 Qt. Professional 600 Series – Empire Red
Nordic Ware Natural Aluminum Commercial Muffin Pan, 12 Cup
Love the recipes. Unfortunately, I have never cared for bananas!! I generally don’t like the texture nor the flavor. BUT, I do love blueberries, apple and cinnamon and my favorite is pumpkin!
I have the easiest pumpkin muffin recipe that produces the moistest muffin. I cannot remember where I got this recipe but it is great.
Ingredients: spice cake mix (just the dry mix)
1 can of pumpkin puree (not the pie mixture)
pumpkin pie spice (cause who doesn’t like more spices!!)
Directions: Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with liners (I prefer the liners that are not paper) or spray/oil the muffin tin with your favorite spray or oil. Mix the dry cake mix, pumpkin puree and additional pumpkin pie spice to taste. This takes a bit of time but well worth it in taste! Fill the muffin tin and bake for 25 minutes or until a toothpick comes out clean. These freeze really well and are so moist. Just the thing with coffee in the morning.
Hi Leanne, I need to try this pumpkin recipe!! Thank you!! Linda
Hi Linda, love these recipes!! Do you need flour in the oatmeal muffins recipe? If so, how much.
Thank you for all your recipes and hints.
Hi Kathie, yes it does need flour!!! Thank you for catching that mistake! one cup flour, I just added it to the recipe. You are a doll to let me know!! Thank you so much! Linda
Hi Kandyce, just giving you the heads up WebMD states the very same thing about Vitamin D!!! Thank you again, Linda