Banana Muffins


I decided to make these because Austin loves bananas and he has recently tried and liked muffins.  So, banana muffins have been on my to do list for a couple of weeks now.  I have been patiently waiting for the last bananas we bought to get ripe enough so that they would be soft and sweet for muffins. These were fun and easy to make. The next time I make them, I will add cinnamon.

Banana Muffins


1  3/4 cups (245 grams) all-purpose flour

1/2 cup (100 grams) granulated white sugar

1/4 cup (50 grams) light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 ounces (65 grams) white chocolate, cut into small pieces

2 large eggs, lightly beaten

8 tablespoons (113 grams) (1 stick) unsalted butter, melted and cooled

3 very ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract


1 large banana, sliced (optional)


Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray a 12 – 1/2 cup muffin pan.

In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and place a slice of banana on top of each muffin for garnish.

Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Makes 12 regular sized muffins.


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