Banana Muffins

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.

Banana Muffins

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 20 muffins 1x

Scale 1x2x3x

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

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.