My Go-To Muffins [banana muffins]

There are some recipes that you bite into and just know you’ve found an instant winner.  This is one of those recipes, and I can’t believe I have yet to share it.

I have approximately 8 trillion recipes flagged, so I tend not to make something more than once.

But there are times when I know I will make a recipe over and over.  Just one bite into these muffins and I knew I had found the definitive banana bread. It will make the most perfect breakfast should you find yourself off of work one morning this week. It’s my go-to muffin.

Thank you, Giada, for bringing these into my life.

Preheat the oven to 325 and fill about 18 muffin tins with liners.  Then get out 3 bowls.

You will need:

  • 3 C flour
  • 1 t baking soda
  • 1 t salt
  • ½ t baking powder
  • ½ t cinnamon
  • ½ t nutmeg

whisked together in a medium bowl;

  • 2 C sugar
  • 1 C vegetable oil
  • 3 large eggs
  • 1 T vanilla extract

whisked together in a large bowl;

  • and 4 ripe bananas

in a pear tree.

Well, no.  Peeled and coarsely mashed in a  small bowl

If your bananas look like this, it’s great.

If they look like this, it’s even better.

What a great way to use up the bananas you were about to throw away.

Add the dry ingredients to the wet, and whisk until combined.  Stir in the bananas.

Fill your muffin tins to about ¼ inch from the top, and bake for 22-25 minutes.

If you’re looking to add a little decadence, try Giada’s mascarpone-cream cheese frosting.  I’ve been known to cheat and just use a cream cheese frosting when I don’t want to make a trip to the store for mascarpone.  I’ve also been known to throw in some powdered sugar when the honey just isn’t cutting it for me.

  • 3 oz. of cream cheese at room temperature
  • 6 T unsalted butter at room temperature
  • 1/3 C mascarpone cheese at room temperature
  • 3 T honey
  • ½ C chopped walnuts, toasted

Beat the cream cheese and butter in the bowl of an electric mixer, fitted with the paddle attachment.  Don’t be afraid to beat for a while, that’s what makes it light and fluffy.  Beat in the mascarpone until just mixed, then do the same with the honey.  Spread the frosting on the muffins and sprinkle with walnuts.

5 thoughts on “My Go-To Muffins [banana muffins]

  1. Pingback: My Favorite Muffins | a glass of milk

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  3. Pingback: A Different Muffin Entirely [banana muffins with olive oil and dark chocolate] | a glass of milk

  4. “Add the dry ingredients to the wet, and whisk until combined. Stir in the bananas.”
    I think you typed this sentence before you owned a kitchenaid because how the heck can you whisk oil/sugar glop with all that flour?! I’ve checked my measurements three times… fingers crossed 😜

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