Best Ever Banana Muffins Recipe

I make these whenever I have a few bananas that start discolouring and going soft. Believe me – the softer they are, the better your muffins will turn out! I have actually used bananas that were almost completely black (sometimes I put bananas into the freezer until I get time to bake something) and if that’s what you have, you can totally cut down on sugar in the recipe.

As always, I get all the ingredients ready – I keep putting this note into each recipe, because I believe that it is so much easier and actually faster to work that way.

Get all your ingredients ready before starting to mix the batter - and that includes preheating the oven and putting paper muffin cups into the baking pan

 

Ingredients:

  • 4 large bananas
  • 1/2 – 3/4 cups of sugar
  • 1 egg
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2¬†teaspoon of salt
  • 1 teaspoon of cinnamon
  • 2-1/4 cups of flour
  • 1/3 cup of melted butter
  • 1 cup of raisins

Directions:

  1. Mix all dry ingredients except sugar (include raisins) together in a large bowl
  2. Mash bananas in another large bowl
  3. Add sugar and slightly beaten egg
  4. Add melted butter
  5. Add dry ingredients, mix until just moistened (remember Рif you over mix, your muffins will be dry and tough)
  6. Fill your muffin cups, place a slice of banana on to of each, sprinkle with cinnamon and vanilla sugar
  7. Bake at 375F for about 20 minutes, until muffins are golden and firm

Mix all dry ingredients except sugar (include raisins) together in a large bowl - you will need another bowl for the remaining ingredients and for mixing the batter

This is what your muffin batter should look like - so don't worry if it looks lumpy and remember that overmixing will ruin your final product!

Fill your muffin cups, place a slice of banana on top of each muffin and sprinkle with vanilla sugar and cinnamon. Put into preheated oven and enjoy one of the best room air fresheners I know!

 

And as it sometimes happens, I didn’t take a picture of the baked muffin :-(. But maybe you will and send it to me – your comments, suggestions, experiences and of course pictures and always welcomed and much appreciated!

 

About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, step mother to Abbie Gateman and is also a brand new Grandmother. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

2 comments
Dean Zagroba - April 21, 2013

Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages..

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Robby Deniken - May 31, 2013

Southeast Asian farmers first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE.-*.:

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