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Banana Muffin recipe please!

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I have 3 large overripe bananas and need to do something with them soon. Does anyone have a good banana muffin recipe?

Thanks!

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  1. I often make my banana bread in muffin form and simply reduce the baking time to somewhere between 15-20 minutes. There are loads of recipes for bb on this site.

    1. Got this recipe from a friend and she serves them warm, split open with honey poured in and that's how I do it, too. They are really wonderful. One person in the house claims to dislike nuts of any kind but can't resist these. I'm not a huge banana bread fan but these are so delicious I love them, too.
      Happy baking!

      BANANA MAPLE-PECAN MUFFIN

      FILLING:
      3 ripe Bananas, mashed
      1/3 cup maple syrup
      1/2 cup pecans, chopped
      Mix and set aside

      TOPPING:
      1/2 cup pecans
      1/4 cup maple syrup
      Mix to get crumbly texture

      MUFFINS:
      2 cups flour
      1 cup packed brown sugar
      1 tsp. baking soda
      1/2 tsp. salt
      1 tsp pumpkin pie spice
      2 Tbls. buttermilk powder
      2 eggs, beaten
      1/3 cup vegetable oil
      1/2 cup water

      Combine all dry ingredients. Make a well in the center, pour in wet ingredients. Stir with a wooden spoon until combined.
      Gently fold in filling mixture. Cut in with knife. Spoon into muffin cups.
      Add topping mixture.
      Bake at 375 degrees for 20 minutes.

      Makes 15 large muffins.

      4 Replies
      1. re: xena

        Wow! This sounds like a great recipe!

        1. re: xena

          Just made these, thanks xena...it's hot as hell here but my house smells heavenly!! Just ate one hot out of the oven (minus the honey) and they are light and delicious!!!

          1. re: xena

            I made them and they are beautiful. I can't wait to taste them.

            1. re: chickstein

              jinet12, go for it, they're so good!

              I am so glad you enjoyed them, 4chowpups! Yes, they smell amazing while baking.

              chickstein, hope you found they tasted as good as they looked!

              I have a few bananas ready for muffins myself and am thinking I might try chellyD01's banana crumb recipe for something new. Will report back if I do.

              Thanks so much for letting me know you made them and how it went!

          2. *Healthy but Rockin' Banana Muffins*

            You probably won't want to bother getting almond flour (or grinding your own), but JUST IN CASE! This recipe tastes amazing, and has no wheat/grains in it:

            Makes 12 large or 24 mini muffins:
            1) combine 3 cups almond flour, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt.
            2) in a separate bowl, combine 1/3 cup honey (or use 1/4 cup sugar), 1/2 cup yogurt, 1 mashed banana, and 3 eggs (if you want - separate the whites, beat, & add back in).
            3) add the dry ingredients to the wet and stir together
            4) fill muffin tins (to the top - they rise less than wheat) & bake at 350 for about 30 min!

            These taste amazing, are simple to make. Love em!

            4 Replies
            1. re: bellywizard

              I am SO GLAD I read this! I found a cookie recipe that called for almond flour in a magazine -- my husband insisted that I make them, and they turned out very "blah", but now I have all this almond flour and no idea what to do with it.
              Thanks!!!

              Is it plain yogurt or vanilla or what?

              1. re: bellywizard

                Wow I cannot wait to try this... I am wheat-free and it's great to find yummy recipes!
                Thanks,
                P

                1. re: PamelaD

                  Hi Pamela,

                  My friend has celiac disease and when she made the maple pecan banana muffins for me she used her GF recipe. Her gluten-free muffins were absolutely delicious.
                  The one I posted above is not the GF version but here is her recipe for you:

                  BANANA MAPLE-PECAN MUFFIN

                  FILLING:
                  3 ripe Bananas, mashed
                  1/3 cup maple syrup
                  1/2 cup pecans, chopped
                  Mix and set aside

                  TOPPING:
                  1/2 cup pecans
                  1/4 cup maple syrup
                  Mix to get crumbly texture

                  MUFFINS:
                  2 cups GF flour mix (My friend uses GF pantry French bread and pizza mix )
                  1 tsp. zanthan gum
                  1 cup packed brown sugar
                  1 tsp. baking soda
                  1/2 tsp. salt
                  1 tsp pumpkin pie spice
                  2 Tbls. buttermilk powder
                  2 eggs, beaten
                  1/3 cup vegetable oil
                  1/2 cup water

                  Combine all dry ingredients. Make a well in the center, pour in wet ingredients. Stir with a wooden spoon until combined.
                  Gently fold in filling mixture. Cut in with knife. Spoon into muffin cups.
                  Add topping mixture.
                  Bake at 375 degrees for 20 minutes.

                  Makes 15 large muffins.

                  1. re: xena

                    Thanks! I will try these!

              2. go to allrecipes.com and search banana crumb muffins. Hold on to your hat, sister! I made 12. They were gone in about 6 minutes. (Spread them with a little maple-cream cheese-cinnamon-butter)

                1 Reply
                1. re: chelleyd01

                  I second this recipe. I made gigantor ones in my popover pan and HOLY BEJESUS were they delicious. And beautiful to boot. Good luck.

                2. As stated above, you can just use a great bannana bread recipe.
                  I always add chocolate chips (or cinnamon chips?)- about one cup for a single loaf (12 muffin) recipe.
                  P

                  2 Replies
                  1. re: PamelaD

                    Laurendlewis,
                    I use plain yogurt, but vanilla would probably be fine. (Though the vanilla flavour might detract from the banana-cinnamon idea.) I choose a higher-fat yogurt (around 5%) so that the muffins taste richer.

                    Almond flour should be stored in the fridge, so it doesn't get rancid.

                    PamelaD,
                    For lots more almond flour (grain-free) recipes, check out:
                    http://www.scdrecipe.com/recipes.html
                    http://www.pecanbread.com/new/recipes...

                    1. re: bellywizard

                      Thanks for the SCD info!
                      P