If You Give A Moose a Muffin

Who doesn't love muffins? And, who doesn't love Laura Numeroff's If You Give A.... books?

If You Give A Moose A Muffin is such a cute story that makes children smile and parents nod their heads as we have seen these scenarios play out in our own homes with our own kids. One thing leads to another, and another, and another. 

                                          

If you do not have a copy of this book or just want to listen to someone else read the story, check out this video:  https://www.youtube.com/watch?v=PBIXvlO_RBs.

Of course, being in the kitchen with your children creates memories they will never forget. It is time spent with their favorite people, it's science, it's math, it's language development, it's following directions, it's recognizing numbers and words as they get older, it's creative, and it is delicious.

This is a yummy, very moist, banana muffin recipe my good friend shared years ago. As a matter of fact, the Day School library is named in memory of her. When I turn on the lights in there every school day, I think of her AND these muffins!

BANANA SOUR CREAM MUFFINS (Originally shared by Barrett Coe Kelly)

¾ cup butter (1 ½ sticks softened) 

1 ½ cup sugar 

2 eggs 

3 ripe bananas

4 T. sour cream

2 cups flour

1 tsp. baking soda

¼ tsp. salt

1 tsp. vanilla

Cream butter. Gradually add sugar. Beat in eggs, thoroughly. Sift together flour, soda, and salt and gradually to the bowl. ( I sometimes just add them directly to the bowl - but sifting is fun for kids.) Mash bananas and beat into mixture. Add sour cream and vanilla and blend. Pour into lined or greased muffin tins, ¾ full. Bake at 350 degrees for 20 - 30 minutes. Makes 2 dozen large muffins. I quite often make mini muffins or muffin tops so be creative and do what works for your family. Times vary as you change the size and form of what you bake. Enjoy!

For any of you out there who need a gluten free banana muffin recipe, try this one that is a staple in my house. It is actually great with regular all-purpose flour, too!

GLUTEN FREE BANANA MUFFINS 

1 ¼ cups gluten free flour

2 tsp. baking powder

1 ½ tsp. cinnamon

¼ tsp. salt

2 large eggs, room temperature and beaten

⅔ cup sugar

3 ripe bananas, mashed

2 tsp. vanilla

½ cup oil or applesauce

                                                

Preheat the oven to 350 degrees. Grease or line regular muffin tins. 

Whisk together the flour , baking powder, cinnamon and salt. Add the eggs, sugar, bananas, vanilla and oil or applesauce, stirring to incorporate between each addition until all ingredients are well combined.

Transfer the batter into the muffin tins. Depending on the size of the muffins, they should bake 25-30 minutes. This makes good mini muffins, too. The time decreases to about 20 minutes, but keep checking. Let cool completely in pan set on a rack. Enjoy!