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 (note: frozen bananas turn brown and look disgusting. However once you peel them they still work just fine). 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.
*note: I’ve updated the pictures from the original post, but can promise this recipe is still a staple in our house! It has also since become the base for Loaded Breakfast Muffins and Chocolate Chip Zucchini 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 mix ins (chocolate chips, peanut butter chips, walnuts, raisins, etc)
- Preheat oven to 375 degrees. Line muffin tin with paper cups or spray with nonstick spray.
- In one bowl, mash bananas. Mix sugar, egg, melted butter and vanilla into the bananas.
- Mix flour, baking soda, baking powder, salt and cinnamon in separate bowl. Fold dry ingredients into the banana mixture, stirring just until combined.
- Stir in optional mix ins by hand.
- Fill muffin tins 2/3 full.
- Bake at 375 for 18-20 minutes, until golden brown and cooked through.
- Let cool on cooling rack then store in an airtight container