Banana Muffins: A Staple

Some say I’m a picky eater (don’t listen to them…I’m infinitely better than I was as a child). However one thing I’m still picky about: Bananas. They have one little bruise? Done. Start turning slightly brown? Nope. I just can’t do it! I also can’t bear to throw them away, so I end up with a freezer full of brown bananas.

Lucky for me, I have the world’s best banana muffin recipe! (in my humble opinion). These are the muffins I grew up with. The original recipe came from a bed and breakfast in Western Washington my parents stayed at. There’s a story to go along with it…something like Dad bribing the cook for the recipe, or spending ridiculous amounts of money on the whole cookbook just for the muffin recipe, but I can’t quite remember. You’ll have to use your imagination.

The recipe is simple, which makes it so perfect. If you’re using frozen bananas like I am, just make sure to let them thaw before starting the recipe. I’ve heard of others mashing the banana before freezing, however I’ve not tried that. I generally add chocolate chips, but those could easily be substituted for peanut butter chips or walnuts. Or if you want to go crazy, a little scoop of peanut butter in the middle of each muffin is never a bad idea either.

To be honest I’ve never even tried another banana muffin recipe. These are so perfect there’s no point! They don’t last long though, seems like boyfriends/roommates/my own hands sneak one here and there and suddenly…it’s time to make another batch.

~Stephanie

Banana Muffins:

  • 3 bananas
  • 1/2 cup sugar
  • 1 egg
  • 1/3 cup melted butter
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips or walnuts (optional)
  1. Preheat oven to 400 degrees
  2. In one bowl, mash bananas. Mix in sugar, egg, melted butter and vanilla
  3. Mix dry ingredients in separate bowl. Fold dry ingredients into banana mixture. Stir in optional mix ins
  4. Fill muffin tins 2/3 full
  5. Bake at 400 for 5 minutes, then lower temperature to 325. Bake an additional 10-12 minutes
  6. Let cool on cooling rack then store in an airtight container. Makes about 10-12 muffins