Last week we got to have dinner with friends who were just days away from the birth of their sweet baby girl. The mom was laughing and telling us about how she had accidentally burned a huge batch of banana muffins she was making for her freezer. Since Jay was letting their dog out while they were in the hospital, my three-year-old and I mixed up a batch of replacement muffins and a few other goodies to sneak into their house to welcome them home!
I love to have a few types of muffins and quick breads in the freezer for easy breakfasts and snacks, and I usually try to health-ify them. My criteria for a good everyday muffin (one that I feel virtuous eating) is that it’s all or mostly whole grain flour, and contains no more than one or two teaspoons of added sugar (or honey, or maple syrup…). That means in a batch of 12 muffins, no more than 1/2 cup of sugar, and preferably less. I can totally enjoy a whole-wheaty, not-too-sweet muffin, and I have several good recipes that fit the mold!
…These are not those muffins. These are special occasion, fun muffins! And they’re delicious.
Find a handy, pajamaed child (yes, she’s wearing pjs again) to peel and mash your bananas while you cream the butter and sugar. These come together in just minutes!
See me using my ice cream scoop like they do on real cooking shows?
And before you knock my boring brown liners – these things are the best. They’re roomy, easy to fill, and peel off without taking half your muffin with them. (This is a PSA, not something I’m paid to talk about!) I get them at a local health food store, but you can also find them on Amazon.
This recipe could probably make 15-18 muffins, but I prefer bigger muffins (and, um, only washing one pan) so I fill them generously. A sprinkle of cinnamon-sugar is nice but optional!
I found this recipe on Tasty Kitchen, which is one of my favorite sources for great recipes! I love that you can search by ingredients (ones you want, and which ones to exclude!), and read comments and reviews of the recipes. This recipe is from Marsha (thank you, Marsha!), and I have slightly adapted it. See her original recipe here!
I hope you enjoy these celebratory muffins! (It’s a thing. Or it is now.)
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1/3 cup buttermilk, sour cream, or plain yogurt
- 1 teaspoon baking soda
- 1 cup mashed bananas (about 2 large or 3 medium very ripe bananas)
- 1 teaspoon vanilla
- 1-1/2 cups flour (I used 3/4 cup white whole wheat and 3/4 cup all-purpose)
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- cinnamon-sugar for sprinkling, optional
Preheat oven to 350. Cream butter and sugar, mixing on medium speed to combine. Add eggs and beat until fluffy. Add buttermilk (or sour cream or yogurt) and baking soda and mix. Add bananas and vanilla and stir to combine. Add flour, salt, and cinnamon and mix until smooth. Line a standard-sized muffin tin with paper liners and fill (be generous – they will be full!) and sprinkle the batter with cinnamon-sugar if desired. Bake 22-25 minutes or until a toothpick inserted in the muffins comes out with a few moist crumbs.
Slightly adapted from Marsha on Tasty Kitchen