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.
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.
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.Print
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20 muffins 1x
- 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
- 6 oz chocolate chips
- 3 tbsp. butter
- 1/2 c oatmeal
- 1/2 c brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 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.