My family loves muffins. I bet yours does, too. I experiment with muffin recipes all the time, but this week, I’ve found a classic muffin recipe WINNER that I’ll be making a lot this winter. I mean, what’s better for a quick yet nutritious breakfast or a delicious snack than a couple of tasty muffins and a cup of tea or cocoa?

Here’s the recipe for the muffins my family calls “the best.” You know, as in, “Mom, can you make some of those muffins that were the best?” Sure I can, my children. And so can you.


2 cups flour
1/4 cup sugar (I used Truvia)
2 tablespoons brown sugar
1 tablespoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt (Don’t leave it out!)
1 cup milk
1 beaten egg
1/4 cup Apple Cinnamon Rib Candy, no peppers
1/3 cup vegetable oil (Do not substitute butter or margarine!)
2 mashed bananas
1/2 cup peeled, finely diced apple
1/2 cup chopped pecans or walnuts

What to do:

Preheat your oven to 400 degrees, and grease your muffin pans. You’ll need at least three.

In a large bowl, mix all of the ingredients. Your batter will be very lumpy, but be sure you’ve whisked all the sugar lumps away.

Fill each muffin cup half full.

Place pans in oven and set your timer for 12 minutes. When the timer goes off, check for doneness; if done, remove from oven. If still a little sticky, let the muffins bake for another 3 minutes.

Remove from oven. Step back. Your family will not be interested in giving them time to cool; they will start removing the muffins and eating them NOW. My husband spreads butter on them, but the kids like them plain.

“You always say we like plain muffins, Mom,” my daughter said. “These muffins are full of bananas and apples and cinnamon and nuts. They are NOT plain!”

Can’t argue with that.