I got this recipe from my friend, Staci, and have made them twice in the last month. They were originally called “Banana Nut Muffins” but Dennis insisted on this new title and since it makes me laugh, I obliged him. They really are perfect, so much so that I’m thinking about turning this recipe into a loaf and entering it into the fair this year. Such a nice, soft, texture!
I shared them with an old co-worker and she deemed them the “best muffins ever.” The base recipe is a good one that results in a tender, moist muffin with great banana flavor. These are now my favorite thing to make with bananas!
Banana Muffins of Perfection
2 cups (9 oz) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup butter
1 cup (7 oz) granulated sugar
1 1/3 cups mashed ripe bananas
1 cup mix-in’s
Sift together flour, baking powder, and salt; set aside. Cream together butter and sugar. Beat in eggs, one at a time. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently stir in mix-in’s. Spoon into greased muffin tin, filling 2/3 full. Bake in 350F oven for 18-20 minutes or until golden. Makes 15-18 muffins.
Staci’s & V’s favorite mix-in’s: chopped nuts, diced prunes, chopped strawberries, blueberries, dried cranberries, chocolate chips. Staci also likes to add spices like cinnamon, nutmeg, cloves, and cardamom, but doesn’t measure so you’ll have to figure out how much you like if you add them. I’d add a teaspoon total of spices (max) if it was me, but you might like more or less.
I make mine nut-free to keep them easy to chew for Joshua. My two favorite ways (so far) are with blueberries (above) and dried cranberries (first picture)! I can’t wait to try them with FRESH cranberries come fall. Oh my!