Monday, 31 October 2011

My Favourite Banana Muffins

This recipe has lots of potential for flavour variations depending on your taste and by dividing the batter, you can make more than one variation per recipe as well. Try walnuts and raisins, chocolate chips and raisins or walnuts or if you have simple tastes, just raisins on their own. Or use all three - although in that case you might want to use 1/2 cup of each instead of a whole cup!  

The recipe freezes well as the muffins are easy to defrost and re-warm in the microwave. They  taste delicious as is, or spread them with a bit of butter for a real treat. 

I’ve tried to make this recipe as healthy as possible by using whole wheat flour and a minimum of sugar; the least healthy version is when you make it with chocolate chips!  It’s also a great recipe for using up leftover bananas as you really want over-ripe bananas for this - the kind that are too ripe to eat are perfect for this recipe. 

5 small (or 3 large) very ripe bananas, mashed
¾ cup white sugar
¾ cup lightly packed brown sugar
2 eggs, lightly beaten
⅔ cup butter, melted and slightly cooled
2 cups milk
2 cups all purpose flour
2 cups whole wheat flour
5 teaspoons baking powder
2 teaspoons cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt

1 cup juicy raisins and/or
1 cup chopped walnuts, pecans and/or
1 cup chocolate chips

Preheat the oven to 350℉ (or 160 - 170℃). Line muffin cups with paper liners, or grease them with a bit of butter and flour them.

In a large bowl, combine mashed bananas, sugars, eggs, milk and melted butter.  

In a medium bowl, combine flours, cinnamon, nutmeg and salt.  Stir raisins and/or chocolate chips and/or  nuts if using, into this mixture.

Mix the dry ingredients into the wet ones, until thoroughly combined. Do not over mix. 

Divide the dough between about 2 dozen large muffin cups. Bake muffins for about 18 to 20 minutes or until the tops spring back when touched lightly. Ovens can be temperamental so you may need more or less time.

These muffins are delicious warm from the oven, and will keep at room temperature in a sealed container for a couple of days. You can also cool them completely and freeze them. Thaw overnight in the fridge, and if you can, warm them up a little in the microwave before serving. 


  1. I'm going to make a batch of these so I can grab one every morning on my way out the door!

  2. April, those muffins sound so good, especially with all the mix-ins like chocolate and raisins.

  3. MMM,..April! Your banan muffins look so appetizing & great!
    I love the added cinnamon & nutmeg in here!!


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