Banana Muffins

Jan Rood-Ojalvo
Recipe by
Jan Rood-Ojalvo

We often make lots of mini-muffins, dividing the batter into bowls and filling different batches with a variety of optional mix-ins. Chopped plums are my family's favorite! This recipe can also be baked in round cake pans and iced for a flavorful layer cake.

1 1/2 sticks unsalted butter (12 ounces)
1 1/2 cups sugar
3 eggs
2 cups mashed bananas
2 3/4 cups flour
4 teaspoons baking powder
2 teaspoons vanilla
1 cup chocolate chips
1 cup blueberries or chopped plums
  • Preheat the oven to 350°F.
  • Cream the butter and sugar.
  • Add eggs, one at a time, until mixed well.
  • Alternate adding flour and bananas, mixing between each addition.
  • Add baking powder and vanilla.
  •  If desired, add in chocolate chips or fruit. 
  • Fill muffin tins 3/4 of the way full.
  • Bake at 350°F for about 12-15 minutes or until golden brown and toothpick inserted in the center comes out clean.
Additional Notes

Go Bananas with Jan's Tips

  • Batter may be refrigerated in a sealed container for up to one week, so you can bake the perfect number of fresh muffins to enjoy each day.
  • To make these muffins on a whim, peel,  mash, and freeze ripe bananas in a 2-cup container. Then defrost whenever the need for banana muffins arises!