Kids Details page sections
Kids Banana Muffins
- Cook - 20 minutes
- Easy
- Servings 12
These kid-friendly banana muffins are soft, moist, and naturally sweet. Made with ripe bananas and simple ingredients, they’re an easy, no-fuss bake that kids will love learning to make. A great way to use up bananas and whip up a tasty treat in no time!
- Ingredients
- Method
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What You’ll Need
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- ½ tsp salt
- 3 large ripe bananas (mashed)
- 3/4 cup Chelsea White Sugar (170g)
- 1 egg
- 80g butter, melted
- Discover more in Word Book
- Mash: To mash means to crush something into a soft, pulpy consistency. In banana muffins, ripe bananas are mashed and added to the batter for flavor and moisture.
- Muffin Tin: A muffin tin is a baking pan with multiple round depressions or cups used to bake muffins. It's usually made of metal or silicone.
- Want to hear fun fact?
Bananas were first domesticated around 8,000-5,000 BCE in Southeast Asia. Today, they're one of the most popular fruits worldwide and add delicious flavor to baked goods like muffins!
Cooking Tips
- Don’t Overfill the Muffin Cases: Fill each muffin case about ¾ full to give them room to rise. Overfilling can cause them to spill over, while underfilling may lead to flat muffins.
- Mix Wet and Dry Ingredients Separately First: To avoid overmixing, stir the wet ingredients in one bowl and the dry ingredients in another before combining them. This helps keep the muffins light and fluffy.
- Cool Muffins on a Wire Rack: Let your muffins cool on a wire rack instead of in the tin. This prevents them from becoming soggy at the bottom and keeps them nice and fluffy.
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Step-By-Step Instructions
Make sure you have an adult to help you.
Time to gather your baking tools. For this recipe, you will need 2 mixing bowls, a sieve, measuring cup, measuring spoons, a 6 hole muffin tin tray, paper cups, a spatula, a cooling rack and a skewer
Now gather your ingredients. For this recipe, you will need 1 ½ cups Edmonds Standard Grade Flour (225g), 1 tsp Edmonds Baking Powder, 1 tsp Edmonds Baking Soda, ½ tsp salt, 3 large ripe bananas (mashed), 3/4 cup Chelsea White Sugar (170g), 1 egg, 80g butter, melted
Preheat you oven to 175°C bake, if you’re not too sure get an adult to help you.
Sift together the Edmonds Standard Grade Flour, Edmonds Baking Powder, Edmonds Baking Soda and salt, then set this aside.
In a separate bowl, mash your bananas.
Add the white sugar, egg and melted butter and mix.
Now add the wet mixture to the dry ingredients.
Mix together until just combined.
Add paper cases to your muffin tins.
Fill each muffin hole with mixture until it is ⅔-¾ of the way full, that way they won’t spill over when baking.
Bake for 20-25 minutes, until muffins are cooked through. The muffins should spring back when touched. (Ask an adult to help you check)
Dust the cooled muffins with Chelsea Icing Sugar.
Cooking Tips
- Don’t Overfill the Muffin Cases: Fill each muffin case about ¾ full to give them room to rise. Overfilling can cause them to spill over, while underfilling may lead to flat muffins.
- Mix Wet and Dry Ingredients Separately First: To avoid overmixing, stir the wet ingredients in one bowl and the dry ingredients in another before combining them. This helps keep the muffins light and fluffy.
- Cool Muffins on a Wire Rack: Let your muffins cool on a wire rack instead of in the tin. This prevents them from becoming soggy at the bottom and keeps them nice and fluffy.
Thoughts
1
What did you think of this recipe?
These Are Also Great!
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To Serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
Cupcakes
- 150g butter, softened
- 1 1/2 cups Chelsea Caster Sugar (338g)
- 2 eggs
- 2 1/2 cups Edmonds Self Raising Flour (375g)
- 1 1/4 cups Meadow Fresh Milk (310ml)
- 2 tsp vanilla extract
Buttercream Icing
- 150g butter, softened
- 2 1/4 cups Chelsea Icing Sugar (338g)
- 2 Tbsp Meadow Fresh Milk
- 1 1/2 tsp vanilla extract
- Raspberries, sugar flowers or sprinkles to decorate
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- ½ tsp salt
- 3 large ripe bananas (mashed)
- 3/4 cup Chelsea White Sugar (170g)
- 1 egg
- 80g butter, melted
- 1 3/4 cups Edmonds Standard Grade Flour
- 1/2 cup cocoa powder
- 2 tsp Edmonds Baking Powder
- 1 cup Chelsea White Sugar
- 125g butter
- 2 Tbsp Chelsea Golden Syrup
- 2 eggs
- 1 1/2 cups Meadow Fresh Original Milk
- 2 tsp Edmonds Baking Soda
- 1 tsp vanilla essence
Icing
- 1 1/2 cups Chelsea Icing Sugar
- 1 Tbsp cocoa powder
- 50g butter, softened
- 2 Tbsp Water
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
A Culinary Adventure For All Kids
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