Banana+ Muffins

Out of all the baking I do, I think this is the recipe I’ve been making the longest, and if not the longest, it is definitely the one I’ve made the most, by far. I make it at least once a month, I think! It is my go to recipe for play dates, school snacks, and any time I need a quick, last minute baked good.

I got the recipe years ago by Googling, and unfortunately, can’t even tell you the original source. I am fairly certain it was a recipe for a banana loaf that I just used as muffins.

I’ve made one major change every time I’ve made them and that is to cut the amount of sugar in half. The original recipe called for 1 cup, but I’ve only ever used ½ cup. And I have made several other changes, omissions, and additions on different occasions. These muffins are incredibly forgiving, and have worked wonderfully every time I’ve made them (even back in the days when I didn’t own measuring cups and just eyeballed everything in a coffee mug!) except for the most recent time when they turned out really salty. I must have measured it in twice (or three times – they were ridiculously salty!) in my rush to get them done. I love that I can put everything into the mixer bowl in one shot and the batter is done and ready to go (the original recipe was written to do the wet and dry ingredients separately so I’ve kept that here for those of you who like to follow the rules, but I don’t think I ever have. Maybe they’d be even better if I did! But everyone always loves them how they are, so I don’t think I’ll test it out and make more dishes!

I call them my Banana+ Muffins because you can keep them plain banana (as Riley prefers) or make them with one or more add ins, like chocolate chips (Leighton’s favorite), cinnamon chips, white chocolate chips, raisins, coconut, or walnuts.

Enjoy!

Banana Muffins (makes 12 muffins or 24 mini muffins)

3 or 4 bananas, mashed (I use 3 for mini muffins and 4 for regular muffins)
1/2 cup white sugar
1 slightly beaten egg
1/3 cup melted margarine or butter or vegetable oil or applesauce (I’ve used all but the margarine interchangeably with success)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (unless I used salted butter and then I omit any additional salt)
1 1/2 cups flour (I usually split half all purpose and half whole wheat)
*walnuts, coconut, chocolate chips, ground flax seed, sunflower seeds, etc

Mix the mashed banana, sugar, egg and margarine/butter/applesauce together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together, being careful not to over-stir. Gently fold in and of your add-ins if you are using them. Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes (regular muffins) or approximately 15 minutes (mini muffins). Baking times really vary based on the different ovens we’ve had. I have done the regular sized muffins anywhere from 19-27 minutes. I have done the mini ones anywhere from 12-18 minutes.