Super Simple Banana Muffins

Banana Muffins

Summer is over. Kids are back in school. Here is a quick and delicious recipe to take the stresses out of a grab and go breakfast or a quick snack on the run. Everyone loves a classic banana muffin!

Yield:  12 muffins

Ingredients:

  • Flour – 160g
  • Salt – 3g
  • Baking Soda – 6g
  • Butter* – 114g
  • Sugar – 200g
  • Bananas (frozen**) – 260g (approximately 3 medium bananas)
  • Eggs – 2
  • Chocolate Chips – 120g

*I only have salted butter in my house, so I skipped the salt added to the recipe.  If you use unsalted butter, add the salt.

**I always use frozen bananas because I can never time baking bananas right.  When I want to bake with bananas, they’re not ready or when they are nice a ripe (brown) I’m not ready to bake.  Also, frozen bananas give the best flavor.

Hot tip!  When using frozen bananas make sure to squeeze the juices from the peel, it’s basically essence au banana. The juices provide the best banana flavor (naturally) AND make the cake nice and moist.

  1. Preheat oven to 350°F.
    muffin liners
  2. Line standard muffin tin with cupcake/muffin liners.
  3. Measure out the butter and sugar into your mixing bowl.
  4. With the paddle attachment, beat until smooth and creamy (can take up to 10 minutes) on medium speed.
    eggs going into the mixer
  5. Add the eggs, one at a time.  Ensure the mixture is emulsified before adding the 2nd egg.  Scrap the bowl as needed in between additions.
    ingredients in mixer
  6. Add the bananas and juice, mix until well incorporated.  The batter will look split but it will come together when the dry mixture is added.
  7. Set your mixer to the lowest setting and add the flour, baking soda, and salt.  Once the dry ingredients are starting to incorporate, speed up the mixer to medium.
  8. Once you get a nice smooth batter, unhook the mixing bowl from the machine add the chocolate chips and mix by hand.
    batter in tins
  9. Divide the batter evenly among liners, about ¾ full each.
  10. Bake until golden brown and tops spring back to touch, about 30-35 minutes.  Rotate the pan ½ way.

Let the muffins cool completely in the pan before removing them.

muffins in a tin

Store in airtight container for up to 5 days.

*** This recipe can easily be made into a loaf for banana bread (9×5” loaf pan).  If you choose to do a loaf increase the cook time to 60-70 minutes.

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Jeannie HonContributor
Jean Hon is the Chief Baking Officer (in her home) at Jeannie’s Om Nom Nom in Parkdale  but her day job is a Corporate Insurance Underwriter in Toronto, Canada.  As a passionate baker and chocolatier, she loves to offer people good, delicious, made from scratch pastries and confections.  It is all about the ingredients and love, the love for baking. Since 2013, she has focused on baking and giving back to her community. You can follow her on Facebook and Instagram.


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