Prep 15 mins
Cook 20 mins
These are the only banana muffins I make now. I add chocolate chips to my batter and triple the recipe. These freeze great. I got this recipe from an old (1980's) Canandian cookbook called "Muffin Mania". (Prep time is a guess.)
- 3 large ripe bananas, mashed
- 3⁄4 cup sugar
- 1 egg, slightly beaten
- 1⁄3 cup melted butter
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups flour
- Mash bananas.
- Add sugar and slightly beaten egg.
- Add melted butter.
- Add the dry ingredients and bake at 375 degrees for 20 minutes.
I used a cup of whole wheat flour and half-cup of oats, soaked in the liquids for a few minutes until soft. What a wonderful, moist, no-fuss muffin. Recipe doubled no problem.
My mother used to make this recipe when I was little and I now use it because, after trying a lot of different banana muffin recipes, I have decided that this is definitely the best one.
I substituted the white sugar with brown sugar, ditched the baking powder and used self-raising flour instead and lastly added in choc chips. The outcome? Divine! My personal no. 1 food critic (aka my parents) gave many thumbs up and declared the muffins tasted so good that they are fit to be sold! Am baking these again! (Just be careful when whisking the baking soda with the flour, make sure they are well incorporated)