A banana muffin recipe is a kitchen necessity – healthy, frugal banana muffins are a great way to use up old spotty bananas. A simple recipe with variations!
The look on their faces as they peek in the bowl makes me want to laugh.
“Frozen bananas,” one of the children whispers to the other. “She’s thawing bananas.”
They don’t know what a stage whisper is, but they’re doing a great job of whispering so loud I can hear from the dining room.
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“That means muffins,” the other whispers back. “She buys them when they’re mushy and freezes them so they turn black.”
Of course I don’t always freeze them. You can also let them brown on the cupboard, but you do need ripe bananas – brown, too soft to eat, almost fermented.
There are so many ways to enjoy these muffins!
Hot out of the oven, gasping “ow ow ow” as you lick up melting better and try not to burn your fingers on the hot muffins.
Cold in lunch bags – that’s always good for a “Best Mom ever” recommendation. Better than a banana.
And let’s not forget sneaking them out of the muffin tin when Mom isn’t looking. Purloined food seems to taste better than anything else, or is that just my children?
You’re going to love this banana muffin recipe as much as we do. You could make it as banana bread, of course. That’s easier, but I’ve found the children eat better and make less mess when I make it like this.
I like using blackstrap molasses when I have it, since it adds a tiny bit of extra nutrition and the sharp taste combines nicely with the sweetness of banana. If you have fancy molasses, use that.
If you don’t have honey, just use white sugar. It’s much healthier without refined sugars, but still good.
You’ll notice that it’s nut-free. Although I’ll sometimes cook with nuts for EJ, most of my baking is nut-free because I’m allergic. It’s no fun to cook something I can’t eat.
This recipe is also naturally dairy-free. If you’re dairy-free, you’re probably using a dairy-free margarine, so use that or cooking oil for the fat.
Need it to be completely fat-free? I don’t think that little amount of butter would be a problem for most people, but you could replace it with applesauce if you need it fat-free, and just leave off the topping.
You can add things to your muffins, too, at least you can with this recipe.
Add chocolate chips or nuts or raisins, depending on what your family likes. Use the crumb topping if you want it, or leave it off if your children will just leave a mess of crumbs on the floor. Using a bit of cinnamon sugar – just sprinkle it on before baking – will make a lot less mess.
When I only had one child, I didn’t look at recipes in terms of how much mess they’d make. The crumb topping is good but messy.
And hey, here’s my final tip/variation – if you have a bunch of children at home and scooping muffins into cups seems like one annoying extra step, just scoop the batter into a greased 8×8″ baking dish. They’re done when you poke a toothpick in the middle and the crumbs aren’t wet. They do take a bit longer to cook that way, but not much time.
So here it is – a simple, plain … but oh, so variable … banana muffin recipe that your family will love for breakfast, snacks, or school lunches.
Time to Make this Banana Muffin Recipe!
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Banana muffins are a great way to use up old spotty bananas and they make a nutritious breakfast. A simple recipe with variations
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 cup honey
- 1 tablespoon molasses, fancy or blackstrap
- 1 cup mashed banana
- 1 egg
- 1/2 cup melted butter or oil
- 1/3 cup sugar
- 1 teaspoon molasses
- dash cinnamon
- 2 tablespoons flour
- 1 tablespoon butter or margarine
- Mix the dry ingredients in one bowl.
- Mix the wet ingredients in a second bowl.
- Add the dry to the wet and mix just until moistened.
- If too dry, add a bit of orange juice or sour raw milk (if you have it).
- Divide batter among 6 large muffin tins.
- In the bowl that held the dry ingredients, combine sugar, molasses, cinnamon and flour. Cut in butter. Sprinkle this over the muffin batter.
- Bake at 400F for about half an hour.
- The topping is optional. Delicious, but not necessary.
- Add 1/2 cup chocolate chips, raisins or nuts
- Use maple syrup instead of honey/molasses in the wet ingredients
- Serving Size: 6