Gateway Muffins - Super easy mix banana muffins

 

You will not believe how easy these muffins are. No special equipment or fancy ingredients for the basic mixture and you can pop in any type of add in you like. I first published them on the blog here back in 2014 as raspberry and there is no way to keep track of how often I've made them. The recipe is still almost too good to believe.

If your household is anything like mine, the kids will be eating bananas by the truckload and then all of a sudden stop. It used to drive me crazy but now I don't mind at all, I just make muffins. Also no big deal if you don't have time to cook right now, just peel the banana, wrap them in cling film and pop them into the freezer. When you're ready to cook pull them out defrost and use them, the mushier the better in this case.

Plus they are a gateway muffin to healthy eating and home cooking. They are not actually a health food, but if you have someone who eats too much processed packet foods, chances are you can win them over with these muffins and actually get a bit of hidden fruit into their diet. I sometimes made them with wholemeal (wholewheat) flour and they still taste great.

I made a YouTube video here which is only just over 4 minutes long from start to finish which shows just how fast and easily you can whip up a batch of home made deliciousness.

This is consistently one of the go to recipes I have used over the years. You can have them plain banana or add in chocolate, blueberries, raspberries, pretty much anything at all.

If there is one recipe on the blog I recommend everyone have up their sleeve, it's this one, trust me you won't regret it.

Happy Baking

Linda 

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Super Easy Mix Banana Muffins

makes 9 muffins. I often make a mix of different muffins by mixing all the ingredients up to the add in stage, scooping the batter into the muffin tins and then adding different add ins so I end up with a mixed variety of muffins. ie 3 blueberry, 3 chocolate and 3 white chocolate and raspberry.

3 very ripe bananas
1 egg
1 1/2 cups self-raising flour
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup oil (I used olive oil)

Optional add ins: 

3/4 cup raspberry (fresh or frozen) and 1/4 cup white chocolate;

 or 1/2 cup chocolate chips; 

or 3/4 cup blueberries

Preheat oven to 160C (325F) and line a regular muffin tin with baking papers (you will only need to line 9 of the 12 holes)

In a large bowl using a fork, mash the bananas well. 

Add the wet ingredients and mix well.

Add all remaining ingredients except the optional add in's and mix until just combined.

Divide mixture evenly between the 9 paper cases filling up to the top of each cupcake paper. 

**Add in extra 'add-ins' at this stage. You can make all one flavour or make a mixture. Some ideas are chocolate chip; raspberry/white choc chip; blueberry. Just push the ingredients into the mixture.

Bake until the top is golden and a skewer inserted comes out clean (around 30 minutes).

Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2025. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes. Affiliated links and adds may earn me money, however all ideas and opinions are my own.

Yummy gingerbread cranberry muffins. Mix, mix just as fast as you can.

You better run, run just as fast as you can if you want to get some of these gingerbread and cranberry muffins. 'Cause they smell pretty delicious while they're baking and I like to eat them when they come out of the oven and are still warm.

But seriously don't stress, they are so easy that you can whip up another batch in no time so if they all get snaffled up.

I made up these gingerbread and cranberry muffins for the kids lunch treats yesterday and then I decorated the left overs for afternoon tea.

At this time of year it's easy to go into sugar overload and my kids diet has not been as great as I would like it. They have been having way more fast food than I would choose for them when they are out at other activities. We normally eat pretty well with lots of vegetables and I've noticed they are pretty tired and cranky at the moment.

But y'know sometimes I want to give them a treat and although I did decorate a couple super fancy for the photo's the actual muffin are wholemeal and have fruit in them so I didn't feel too guilty when I served them up.

Gingerbread Muffin (makes 12) recipe adapted from Sweets on a Stick
I send these to school unfrosted but for special occasions you can add the simple cream cheese, butter frosting (recipe below). Gingerbread decorations and sprinkles are optional, make your own or you can grab some ones like this from amazon like these EDIBLE GINGERBREAD MEN DECORATIONS or HEART SPRINKLES

2 1/4 cups wholemeal self raising flour
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/2 cup olive oil (I use light which means light flavour not lo-fat)
3/4 cup buttermilk
2 large eggs
1/3 cup treacle
1/4 cup brown sugar lightly packed
1 1/2 cups dried cranberries

Preheat oven to 160C (325F) and line 12 hole muffin tin with paper cases.

Place all ingredients in a large mixing bowl and mix by hand until combined.

Spoon mixture into paper cases.

Pop in oven for around 23 minutes they are done when a skewer comes out clean.

Allow to cool on wire track.

You can eat while still warm

Simple Cream Cheese Butter Icing

30g cream cheese
30g unsalted butter
3/4 cup icing sugar, sifted

Mix together all ingredients until light and fluffy.
  

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.

Perfect Lunch Box Apple Muffins

I'm always looking for easy to make kinda healthy food for the kids lunches.

Maybe like me, you are not completely organised but have good intentions.

I am not that mum that has the freezer filled with super healthy organic treats ready to pack and go it a pinch.

Sometimes if we are being fancy I top them with 

Cream Cheese frosting and raspberries

But I do have a few recipes up my sleeve that I can mix up and make in under 10 minutes, bake while I'm in the shower and have ready for the school lunches that day. They might not get endorsed by any fancy celebrity diet chefs but they are fast, I have the stuff in my pantry and I figure it's way ahead of a packet of processed stuff any day.

Plus they make 12 so I use them for afternoon tea and school lunch the next day with the few left overs for me :)

cupcake cases Greengate 

Quick Mix Apple Cinnamon Muffin makes 12 regular sized muffins
Note if you are out of buttermilk substitute milk mixed with a little vinegar, that's what I did with the ones in the picture.

3 small apples or 2 medium - grate approx half and cut the remainder in small pieces
2 cups self raising flour
1/2 cup firmly packed brown sugar
2 tsp cinnamon
3/4 cup buttermilk (#see note above if you are out)
1/2 cup vegetable oil (I use light olive oil)
1 egg
1 Tbsp butter melted (optional)
1 Tbsp cinnamon sugar (optional)

Preheat the oven to 160 C (325 F).

Line a regular 12 hole muffin tin with baking cases.

Place flour, sugar, cinnamon, buttermilk, oil, egg and apple into a large bowl and mix until just combined.

Spoon evenly into the prepared muffin tin.

Place the muffin tin into preheated oven and bake for 22-24 mins or until golden on top, if you insert a skewer no mixture should stick to the skewer.

(Optional)One muffin at a time brush the top of each muffin with a little melted butter and then sprinkle cinnamon sugar onto the top.

*Sometimes if we are being fancy I top the muffins with a little swirl of cream cheese frosting and a raspberry but it squishes too much for lunchbox treats so it's just an at home thing.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

One bowl easy mix Raspberry Cinnmon Banana muffins

I do a lot of baking for the kids school treats. No big reveal there I guess. It's generally healthier, I know what it contains and our school is a nut free zone so I am always sure that those muffins or cookies I make myself are ok.

These muffins are one bowl easy mix which I love 'cause less washing and cleaning is always a big tick for me. Plus I know the kids will eat them and the won't come home crushed and all smushed which is an extra big tick in my books.

I can whip up these muffins in a few minutes pop them in the oven and have them ready for a school snack, after school treat or ready to go picnic pack in no time.

Which is pretty much what we did with this batch in the photo's. A tray of muffins, a bottle of pink lemonade a throw and some cushions and we had a picture perfect picnic in under 30 minutes including baking time at our local park.

Quilt and cushions all Greengate purchased at Mollegaarden

This muffin recipe is based on the Bitty Banana Cakes on page 60 of Sweets on a Stick.

Raspberry Cinnamon Banana Muffins makes 12 regular muffins
Replace the raspberries with blueberries or chocolate chips for a delicious variation.

3 very ripe bananas
1 egg
1 1/2 cups self-raising flour
1/2 cup sugar
1/8 tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup oil
1 cup raspberry (fresh or frozen)

Preheat oven to 160C (325F) and line a 12 hole muffin tin with baking papers.

In a large bowl mash the bananas well.

Add all remaining ingredients except the raspberries and mix until just combined.

Gently fold in the raspberries and spoon mixture evenly between the 12 paper cases.

Bake until the top is golden and a skewer inserted comes out clean (around 20 minutes).

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.