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You are here: Home / Breakfast / Banana Muffins

April 12, 2017 By Sarah 1 Comment

Banana Muffins

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This is, hands down, my most frequently-used, batter-covered, well-worn recipe card. I’m shocked I don’t have it memorized at this point.

Chocolate Chip Banana Muffins

Whenever I do the shopping, I always buy extra bananas in the hopes that some will turn brown and perfect for muffin making before Dan has a chance to eat them all.

For  a little spice I add cinnamon and sometimes fresh nutmeg, with a variety of options for the topping. And everything is better with chocolate, in my humble opinion.

Banana Muffins 3

This recipe can also be used to make banana bread – just use one loaf pan and cook for 45 minutes. I typically make chocolate chip muffins, rather than bread, since they cook quicker and are easier to take in a bag to work and eat on-the-go.

Banana Muffins 3
Print Recipe

Banana Muffins

Classic dairy-free banana muffin recipe
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: baking, dairy free, fall
Servings: 20 muffins
Author: Sarah

Ingredients

  • 3/4 c sugar
  • 3 large mashed bananas browned bananas taste best!
  • 3/4 c vegetable oil
  • 2 eggs
  • 2 c flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. maple syrup or vanilla

Optional Additions

  • 6 oz chocolate chips
  • 3 tbsp. butter
  • 1/2 c oatmeal
  • 1/2 c brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg

Instructions

  • Preheat oven to 350 degrees and grease or place liners in 2 muffin tins.
  • Use a potato masher or large spoon to mash the bananas, leaving some small chunks for texture.
  • Add other wet ingredients (sugar, oil, eggs) to bananas and mix.
  • In a separate bowl (or directly on top of the wet ingredients) mix together the flour, baking soda, and salt.
  • Mix together wet and dry ingredients, add vanilla.
  • Add chocolate chips, if desired.
  • Fill muffin tins 3/4 of the way full.
  • If adding the oatmeal coating, melt butter and mix in uncooked oatmeal followed by remaining ingredients. Sprinkle generously on top of muffins prior to baking.
  • Bake 15-18 minutes.

Notes

This recipe can also be used to make banana bread – just use one loaf pan and cook for 45 minutes. 

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Filed Under: Breakfast, Dessert, Snack

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Comments

  1. Mamacita says

    April 24, 2017 at 1:50 am

    The blog looks great Sarah!! Good luck! I volunteer to be a taste tester in your kitchen at any time!!

    Reply

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Hey! I'm Sarah. I am passionate about creating seasonal recipes for the everyday cook inspired by New Jersey farm-fresh produce. Read More…

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