Pretty much any time I set foot inside a grocery store, I add a couple half-gallons of milk and a bunch of bananas to my cart. Doesn’t matter the season, doesn’t matter if I went in for a few ingredients or my weekly stock-up shop, milk and bananas are must-haves at our house and we are always out of them. So what do we do with all those bananas? They end up in lunches and as after-school snacks. They make their way into smoothies. And if they start to get the least bit soft or brown, they wind up in banana bread and banana muffins. My banana bread recipe is a favorite from way back. But these banana muffins are relative newcomers to our recipe collection. We’ve made them a couple times — with white baking chips and with dark chocolate chips. They’ve turned out moist and tasty every time. At the party we brought them to a week ago, it took less than 10 minutes for the serving dish to be completely emptied. Next time we’re doubling the batch for sure.
Recipe adapted from EverydaySarahJane.com
- 3 1/2 cups unbleached all-purpose flour (can substitute in a 1 to 1 ratio: whole wheat pastry flour or gluten-free flour mix)
- 2 Tbsp. aluminum-free baking powder
- 1 tsp. fine sea salt
- 2/3 cup butter, softened
- 1 1/3 cup granulated sugar
- 4 large eggs
- 2 cups ripe, mashed bananas (about 4 large)
- 1 1/2 cups favorite kind of chip or nut or mix of the two (try chocolate, white baking chips, walnuts or pecans)
- Preheat oven to 350°F. Grease or line 24 muffin cups.
- In a small bowl, whisk together flour, baking powder and salt. Set aside.
- In a stand-up mixer or using a hand-held mixer in a large mixing bowl, beat butter and sugar together until creamy and well-combined.
- Add eggs, one at a time, beating after each.
- Add half flour mixture. Then half the bananas. Mix well. Add rest of flour and rest of bananas. Mix until batter is uniform and creamy. May need to scrape bowl with a spoon to make sure all flour is combined.
- Stir in chips and/or nuts.
- Fill muffin cups 3/4 full. Place in center rack of oven.
- Bake for 18-22 minutes until tester comes out clean and muffins are golden brown.