Banana Muffins

August 10, 2009 at 8:44 am Leave a comment

Ever seen a shit-load of bananas. Not literally, but just so many bananas that you wonder how they are going to get finished. To make things worse, they aren’t the normal bananas you see. They’re smaller, slightly tougher…all round I-don’t-want-to-eat-this kinda bananas.

187952Well, I have. We got a whole tree worth (it seems like) of bananas recently and my mind immediately sprung into what-will-I-bake-them-into mode. After having made Banana Bread I was looking to go through my list of Banana Muffins recipes and this seemed like the perfect opportunity.

Banana Muffins (from AllRecipes)


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted

The key to making good muffins (I’ve learnt) is to refrain from over-mixing the ingredients. When you mix the wet and dry ingredients, mix just enough to get all the mixture wet, but don’t over-mix. Over-mixed batter = tough muffins

To start, preheat your oven to 350 degrees F (175 degrees C). Prepare your muffin pan by spraying with oil/butter or using liners.

Mix the dry ingredient, i.e. flour, baking powder, sugar, baking soda, salt together.

In another bowl, mix the bananas, egg and butter.

Add the dry ingredients to this slowly. Scoop into your muffin pan, about 3/4 full. 

Bake in oven for 10-15 minutes for mini-muffins, 25-30 minutes for larger ones. You’ll know they’re done when the top set and spring back lightly once pressed.

We still have a good 3 dozen bananas left, so I’m probably going to try out some other Banana Muffin variations (with chocolate chips, peanut butter, and possibly some desserts too).


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