Saturday, November 7, 2009

Best Ever Banana Muffins

Cookie Friday had to be put on hold this week—sick kids in the house. The request from my youngest? Banana muffins, without chocolate chips or nuts. That’s when I knew she wasn’t feeling good. So soothing banana muffins it is.

I know everyone has a favorite banana muffin or bread recipe. This one has withstood the test of time in my recipe collection. It’s fast and easy—one bowl!

3 large bananas
¾ cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups flour (I use half whole wheat)
1/3 cup melted butter

Preheat the oven to 375. In a medium-sized bowl mash the bananas. I often freeze bananas that are getting ripe. When I’m ready to cook, I simply let them thaw slightly on the counter, cut off the top then squish them into the bowl.

Add the sugar and mix well with a blender. Mix in the egg, followed by the butter and finally the dry ingredients. That’s it! (You can add chopped walnuts or chocolate chips to the batter.) I often sprinkle cinnamon and sugar on the top of the muffins. Spoon the batter into muffin cups; fill until they’re 2/3 of the way full. Bake for about 20 minutes, or until just slightly golden.


  1. I hope everyone is feeling better and the muffins did their job!

  2. I grew up with fresh banana bread always within reach and it really is so comforting. Hope everyone's feeling better!

  3. Hi! We loved your post over at KiwiLog and decided to feature it as part of our weekly mom blog round-up. Thanks!