School fund-raisers, spaghetti dinners, ice cream socials, and bake-sales call for easy to make and delicious recipes that are appealing to kids. These muffin recipes are kid-friendly, taste great, and are always a big hit at school bake sales.

1 ½ cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

2 ripe medium bananas, mashed (about 1 cup)

1/3 cup butter, melted

1/2 cup semi-sweet chocolate chips

1/2 cup chopped maraschino cherries, well drained

1. Preheat the oven to 375˚F.

2. Coat 12 muffin cups with cooking spray.

3. Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl; mix well and set aside.

4. Whisk the eggs in a medium bowl.

5. Stir in the mashed bananas and melted butter.

6. Add the egg mixture to the flour mixture; stir just until the dry ingredients are moistened.

7. Fold the chocolate chips and cherries into the batter.

8. Divide the batter evenly among the prepared muffin cups.

9. Bake the muffins until lightly golden, 20 to 25 minutes.

10. Cool in the pan for 2 minutes; remove from the pan; serve warm.

If you like walnuts on your banana splits, you can add 1/4 cup finely chopped walnuts to this recipe.

These muffins taste just like a chocolate malt or malted milk balls. Simply delicious!

1 3/4 cups all-purpose flour

1/2 cup plus

2 teaspoons chocolate malted-milk powder, divided

1/3 cup plus 2 teaspoons sugar, divided

1 tablespoon baking powder

1/4 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 large egg

1/3 cup semisweet chocolate chips

1. Preheat the oven to 400˚F.

2. Line 12 muffin cups with paper baking cups.

3. Combine the flour, ½ cup malted-milk powder, 1/3 cup sugar, baking powder, and salt in a large bowl; mix well.

4. Combine the milk, oil, and egg in a medium bowl; beat until combined.

5. Add the milk mixture to the flour mixture; stir just until combined.

6. Stir the chocolate chips gently into the batter.

7. Divide the batter evenly among the prepared muffin cups.

8. Combine the remaining malted-milk powder and sugar in a small bowl; mix well.

9. Sprinkle evenly over the matter in the cups.

10. Bake the muffins until lightly golden, 18-22 minutes.

11. Cool in a pan for 3 minutes.

12. Remove the muffins from the pan; cool slightly on a wire rack; serve warm.

1 1/2 cups all-purpose flour

1/2 cup plus

1/2 cup sugar, divided

1 tablespoon baking powder

2 teaspoons cinnamon, divided

1/2 teaspoon salt

1/4 teaspoon nutmeg

2/3 cup milk

1/3 cup vegetable oil

1 large egg, beaten

2 tablespoons butter, melted

1. Preheat the oven to 400˚F.

2. Coat 24 miniature muffin cups with cooking spray.

3. Combine the flour, ½ cup sugar, baking powder, 1 teaspoon cinnamon, salt and nutmeg in a large bowl; mix well.

4. Combine the milk, oil, and egg in a medium bowl.

5. Add the milk mixture to the flour mixture; stir until well blended.

6. Fill the prepared muffin cups three-fourths full, using about 1 tablespoon of batter in each.

7. Bake the muffins until golden, about 15 minutes.

8. Remove the muffins from the cups.

9. Combine the remaining sugar and cinnamon in a custard cup or a small bowl; blend until smooth.

10. Dip the tops of the muffins into the melted butter, then into the sugar mixture.

11. Cool completely on wire racks or serve warm.

2 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) butter, melted

1/2 cup peanut butter

1/2 cup milk

1 large egg

2 teaspoons vanilla extract

1/4 cup grape jelly

1. Preheat the oven to 400˚F.

2. Coat 12 muffin cups with cooking spray.

3. Combine the flour, sugar, baking powder, and salt in a large bowl; mix well.

4. Combine the butter and peanut butter in a medium bowl; mix well.

5. Add the milk, egg, and vanilla to the peanut butter mixture; mix well.

6. Add the peanut butter mixture to the flour mixture; stir just until the dry ingredients are moistened.

7. Divide half of the batter evenly among the prepared muffin cups.

8. Spoon about 1 teaspoon of jelly onto the batter in each cup.

9. Top the jelly with the remaining batter.

10. Bake the muffins until golden, 15-20 minutes.

11. Cool the muffins in the pan on a wire rack for 5 minutes.

12. Remove the muffins from the pan; place on the wire rack to cool completely.

This recipe is also great with strawberry or raspberry recipe substituted for the grape jelly. Or try your favorite jelly that you typically use on peanut butter and jelly sandwiches.