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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

Created by Sarah on March 12, 2016

Banana Muffins 3 To spice it up, add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg to the batter. For banana bread, use a loaf pan and decrease oven temperature to 325 and bake 50-60 minutes.

  • Prep Time:10m
  • Cook Time:15m
  • Total Time:15m
  • Serves: 10
  • Yield: 20 muffins
  • Category: Breakfast, Dairy-free, Dessert

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

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

Instructions

  1. Preheat oven to 350 degrees and grease or place liners in 2 muffin tins.
  2. Use a potato masher or large spoon to mash the bananas, leaving some small chunks for texture.
  3. Add other wet ingredients (sugar, oil, eggs) to bananas and mix.
  4. In a separate bowl (or directly on top of the wet ingredients) mix together the flour, baking soda, and salt.
  5. Mix together wet and dry ingredients, add vanilla.
  6. Add chocolate chips, if desired.
  7. Fill muffin tins 3/4 of the way full.
  8. 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.
  9. Bake 15-18 minutes.
  • Print

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Filed Under: Breakfast, Dessert, Snack

Reader Interactions

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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