Well one week at the cottage just wasn’t enough. It wasn’t the warmest week we’ve had when we visit, but it was a great one none the less. Clint’s family has a cottage near Barry’s Bay, Ontario (in the heart of cottage country), and its about a 3 hour drive from home. The time driving up is spent typically joking around with the kids, and me asking (for the millionth time) “Are we there yet?”. I love spending time there. The trees, the water, the refreshing air, the bonfires, the memories… ugh I just can’t get enough. It’s exactly what we need when our tanks are empty. Spending a week there always forces us to hunker down and focus on family time.
This year was a little different since we had our youngest with us. Clodagh (thankfully) continued to sleep through the nights, which allowed for all of us to head down to the water to play… and her to enjoy the view from her bouncy chair lol 😉
Even when it rains it’s beautiful there, and Thursday it did just that. After Clint took the kids into Barry’s Bay with him to grab a few things (about a 20 minute drive from the cottage), I took advantage of the silence, gathered all of my ingredients and went to work making the easiest muffins you can imagine.
I like to call these “cottage muffins” because a few simple ingredients on hand result in moist, fluffy, and delicious muffins perfect for snacking!
I have to take a moment and share… The tin you see photographed with the muffins comes from Clint’s late grandmother. Our third daughter Hazel is named after her and I thought it was a nice touch to make muffins (and memories) from one generation, only to turn around and watch a younger enjoy.
I had some dairy-free mini chocolate chips packed for the week to enjoy in our pancakes, so I decided last minute to throw them in, but they are completely optional and the muffins are amazing even with out them.
- 3 bananas
- 1 egg
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 2 tsp vanilla extract
- 1½ cup all purpose flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ cup dairy-free mini chocolate chips (optional)
- Preheat oven to 350 degrees, grease a muffin tin, or add liners.
- In a large bowl mash bananas with a fork. Then stir in the egg, brown sugar, vegetable oil, and vanilla extract.
- In a small bowl mix together the cinnamon, flour, baking powder, and baking soda.
- Add the dry bowl into the wet ingredients and stir gently. Once everything is close to be being mixed together, stir in the chocolate chips.
- Divide equally into the muffin tin and bake for 20 - 25 minutes checking after 20 minutes.
- Try to let them cool before you dive into them... trust me, your house (or cottage/trailer) will smell amazing.
What makes this recipe so appealing is that it required no major equipment. Two bowls, a wooden spoon, and a fork is all you need on hand to make these delicious muffins.
I’m sad to report or week at the cottage is over, but will enjoy the photos and memories made this year! What special summer memories have you made with your family this year?