We’ve been cooking up a storm these couple of weeks, so I wanted to recap a few meal ideas that you guys have been loving from Instagram! Each of the items on the “menu” in today’s post are not only delicious but also easy enough for beginners to cook, and some of these are freezer-friendly for later.
Breakfast: Quick 1-Banana Muffins
Lunch: Shaved brussels sprouts + chicken sausage bowl
Dinner: Easy & tender turkey meatballs (enjoy leftovers in a meatball sub!)
Dessert: Chewy oatmeal raisin chocolate chunk cookies
Breakfast: Quick 1-Banana Muffins
In the world of baking these are truly SO easy – a small batch portion, no beater/blender needed, no sifting, and can be done in one bowl. You can dress them up with different mix-ins / toppings, and I love seeing all the snaps y’all have shared of your little ones helping bake these!
We make these muffins with egg for Nori’s egg allergy challenge, as a way to incorporate baked egg into her diet, but let me know if anyone’s made this successfully with an egg substitute. I’ve been doubling this recipe to make breakfast for the week!
QUICK 1-BANANA MUFFINS
Servings: 4 regular sized muffins
Ingredients1 large ripe & soft banana, mashed with a fork until most lumps are gone2 Tablespoons sugarI do 1 spoon white, 1 brown1 egg1 Tablespoon oil I’ve used vegetable, olive or coconut oil1/2 cup all purpose flour1/2 teaspoon baking powder1/4 teaspoon baking soda1/8 teaspoon saltOptional: Sprinkle of cinnamon chopped nuts, or chocolate chips (recommended ; )
InstructionsPreheat the oven to 350 degrees. Stir together the mashed banana, sugar, egg, and oil using a fork or spoon until combined. Add the flour, baking powder, baking soda, salt, and cinnamon and stir well until combined. Pour into a greased or lined muffin pan. Bake for approximately 18-22 minutes until a toothpick comes out of the center clean. A couple of you mentioned using mini muffin tins and baking for 11-12 minutes. Cool & enjoy!
Notes*Bananas get sweeter as they ripen, so if you have a very ripe, large banana y
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