Fresh-baked muffins are back!
Can you believe it’s been 5 months since I posted a new muffin recipe… OMG how did you guys get through your day? These Banana Loaf Muffins were well worth the wait. So simple. So moist. So delicious!
This recipe is not entirely new, more of a lesson, actually. The base of the batter is my all-time favourite Mom’s Quick and Easy Banana Bread. Did you know that any loaf recipe can become muffins? It’s true, just a simple tweek to the cooking time (see recipe below).
In my muffins today I used 1/3 cup of mini chocolate chips (dah), but in the past I’ve used chopped walnuts, pecans or even dried cranberries. Go crazy, add what ever you like. You can also be a purist and go 100% banana!
I had to include a close-up… soooo yummy!
- • ½ cup margarine or softened butter
- • 1 cup sugar
- • 1 cup mashed over-ripe banana (usually 3)
- • 1 egg
- • 1-1/2 cup flour
- • ½ tsp nutmeg
- • 1 tsp baking soda
- • ⅓ to ½ cup chocolate chips, chopped walnuts or dried fruit (optional)
- • 2 Tbsp coarse sugar (optional)
- Preheat oven to 375ºF. Grease a standard 12-cup muffin pan or use paper liners.
- In a bowl whisk together flour, nutmeg and baking soda.
- In another bowl, cream margarine and sugar. Add mashed banana and egg.
- Add dry ingredients to banana mixture. Add chocolate chips (if using).
- Mix and pour into prepared muffing pan. Sprinkle with coarse sugar (if using). Bake for 23-28 minutes.
350ºF – 28 – 30 minutes
375º F – 23 – 28 minutes
400ºF – 20 – 23 minutes