Banana Muffins

January 9, 2008

I have been making these banana muffins for quite a few years now and they are always a hit. They are very moist, extremely sweet, and have a wonderful banana flavor. The original recipe comes with a mascarpone cheese frosting, but I never use it because, well, #1 – that seems more cupcake-ish than muffin-ish, and #2 – I think they are definitely good enough without it. If any of you have some tips on how to convert this recipe to a cake, I’d love to hear it! I’m not very good at that sort of thing yet

I typically make a batch of these and wrap them individually and freeze them. When I want one we just pop it in the microwave. I hope you enjoy them as much as I do

Banana Muffins

(Adapted from Giada De Laurentiis)

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Directions:
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.Whisk the flour, baking soda, salt, and baking powder in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

posted in Muffins

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44 Responses to “Banana Muffins”

1

Beth on January 9, 2008 at 11:58 pm

Those look so good and might just be the perfect thing for the now-too-ripe-to-eat-alone bananas on my counter.

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2

Michelle on January 10, 2008 at 8:09 am

Thanks Beth! If you make them definitely know how you like them!

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3

kayte on January 10, 2008 at 10:40 am

i loooove this recipe. i totally forgot how much i love it. i will be making these tonight!!!

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4

Michelle on January 10, 2008 at 10:45 am

Kayte, I hadn’t made these in a long time either, they were a nice treat last night!

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5

Aud on January 10, 2008 at 10:54 am

ooh!! these look so yummy! i’m definitely saving these to try out.

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6

Kate on January 10, 2008 at 1:30 pm

I just had my first banana muffin this year, but it tasted a little “healthy” because it had oatmeal in it. I’ll try this oatmeal free recipe next time!

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7

Michelle on January 10, 2008 at 1:31 pm

Kate, I promise that these are a far cry from healthy-tasting

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8

noskos on March 28, 2008 at 6:16 am

I made these also yesterday, just a coincidence that I made two of your recipes in one day, honest
They are great! Nice and moist and very, very flavorful, now I’m off for a long, long walk… which I need after the tiramisu and these guys…..

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9

Michelle on March 28, 2008 at 7:45 am

noskos – I am glad that you enjoyed these! Yeah these aren’t the lightest of muffins, but they are wonderful!

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10

Jennie on December 31, 2009 at 4:23 pm

I just found your blog and have been going thru your archives. I just blogged about these too, they are my favorite muffins ever (but I usually do the frosting because i can’t resist!).

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11

Stacey@MapleBaconBeavertails on May 16, 2011 at 3:05 pm

I featured these on my blog today – these are superfantastic!!

http://maplebaconbeavertails.blogspot.com/2011/05/nanner-muffins-tute.html

Stacey

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12

Becki Sue on July 18, 2011 at 10:11 pm

Make these tonight in order to clear out my freezer of frozen bananas. I reduced the oil to 3/4 cup and added 2 cups of shredded zucchini (my garden is producing more than we can eat!). Also threw in 1 cup of chocolate chunks, because chocolate makes everything better!! Great recipe.

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13

Whitney on August 9, 2011 at 12:08 am
I just saw this recipe, and I saw that I had ALL of the ingredients for this. So in the spur of the moment I decided I was going to make these tonight. And I did.

There heavenly delicious…….
thank you so much for this recipe. It was just perfect!! Three are already gone!!
Though I am wondering what type of icing would go well with these for the next time I make them. I am thinking that Cream Cheese Frosting would go good. But idk….

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- Michelle on August 9th, 2011 at 12:51 pm
  
  Hi Whitney, Definitely cream cheese! The recipe actually came with a frosting recipe – a cream cheese/mascarpone/honey frosting. It is AMAZING, but I hardly ever make these with the frosting because they’re so good and sweet on their own. Here is the recipe though if you’re interested:
  
  http://www.foodnetwork.com/recipes/giada-de-laurentiis/banana-muffins-with-mascarpone-cream-frosting-recipe2/index.html
  
  Reply
  - Whitney on August 11th, 2011 at 12:12 pm
    
    Thanks so much!! I do agree though I, these muffins are amazing by themselves. I will definitely try it with the frosting sometime in the future though
    
    Reply
- Whitney on August 10th, 2011 at 6:35 pm
  
  Also, as a side note. Instead of mashing all of the banana’s up, I slightly mashed slightly diced the banana’s up so that when you bite in the muffin you could actually see a small chunk of banana in it. Just a preference for me. My mother and I thought it had a better presentation that way!
  
  Reply
14

may on November 3, 2011 at 5:39 pm
i really want to try this recipe because my family absolutely loves banana bread/muffin types. since you mentioned that this recipe is “extremely” sweet, it’s making me a little iffy since my family doesn’t like to eat really sweet stuff. I was wondering if I cut the sugar to 1-1/2 cups, would it drastically change the taste?

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- Michelle on November 4th, 2011 at 11:38 am
  
  Hi May, I haven’t tried cutting the sugar so I couldn’t give you a definite answer on how the taste would be affected. I honestly don’t think you need to reduce the sugar though. It’s not like you feel like you’re eating straight sugar, they are just a sweet muffin, but packed full of banana flavor.
  
  Reply
  - may on November 4th, 2011 at 5:22 pm
    
    If I don’t want to make it into muffins, can I still use the same recipe to make it into a loaf style?
    
    Reply
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15

Alecia on December 22, 2011 at 12:23 pm

Your blueberry muffins were my weird pregnancy craving, so naturally I came back to your website looking for more. I can’t wait to try this one! Yum!

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16

Brandee on February 22, 2012 at 2:23 pm

I made these last night with some overripe bananas. They truly are excellent! Very good banana flavor in addition to being sweet and moist. Yum! I don’t know if they will make it through the day with my family. Thanks!

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17

Whitney on July 4, 2012 at 6:10 pm

I just made the mistake of adding the mistake if adding the sugar into the flour mixture and not the oil Im debating whether I should start over again….

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18

Katherine on October 3, 2012 at 1:24 am
Trying this recipe out. Half are banana other half blackberry. They weren’t quite ready at 25 minutes. Did I do something wrong? Also interesting no milk or butter. Gets me closer to vegetarian, but not quite yet.;)

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- Michelle on October 3rd, 2012 at 11:31 am
  
  Hi Katherine, Not necessarily. Some ovens run cooler or hotter than others, and the blackberry version may have produced a little more liquid than the banana. I’m glad you hear you enjoyed them!
  
  Reply
19

Katherine on October 3, 2012 at 1:43 am

And both ways taste great! Thank you for the recipe share!

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20

Kristie on January 20, 2013 at 12:37 pm

I just made these this morning… I added mini chips and dark rum. They are delicious!! Thanks!

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21

Holly on February 9, 2013 at 2:16 am

I made two batches of these today, one with gluten free baking mix and the other with regular flour and frozen blueberries. Both turned out yummy!

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22

Eb on February 12, 2013 at 11:30 am

Great jumping off point. I cut the recipe in half – used 1/2c quinoa flour just for kicks – very nice aroma.
Also added, a little vanilla and chocolate chips (so reduced the sugar). Yummy!

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23

GoldLeaf on February 25, 2013 at 12:26 am

Thank you for this fabulous recipe the muffins were perfect! I used wholemeal flour instead and added chic chips for the husband yummo!

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24

Mrs Wu on April 18, 2013 at 8:18 pm

These were straight forward to make and tasty but really very sweet to our tastes (three gals for coffee morning, 20s, 40s and 50s gen). I will make them another time but tweak the sugar content. Will come back with feedback then – thanks for the recipe

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25

judy on April 25, 2013 at 9:32 pm

i am making these tomorrow for a bunch of teenboyz that need a nice snack b4 rowing in a championship race…wish us luck!

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