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.

~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 mix ins (chocolate chips, peanut butter chips, walnuts, raisins, etc)

1. Preheat oven to 375 degrees. Line muffin tin with paper cups or spray with nonstick spray.
2. In one bowl, mash bananas. Mix sugar, egg, melted butter and vanilla into the bananas.
3. Mix flour, baking soda, baking powder, salt and cinnamon in separate bowl. Fold dry ingredients into the banana mixture, stirring just until combined.
4. Stir in optional mix ins by hand.
5. Fill muffin tins 2/3 full.
6. Bake at 375 for 18-20 minutes, until golden brown and cooked through.
7. Let cool on cooling rack then store in an airtight container