Mom’s Banana Muffins

I am sorry! Can I offer you a muffin? Can I offer you an I am sorry for not posting more last month muffin? You are still reading this so I’ll take it that you forgive me? Yeah? Excellent! But before I catch you up on all the things that I have been doing- let’s have a little chit-chat about these amazing muffins. Actually, that would have been a better name for these moist, perfectly sweet, wonderfully spiced ripe banana muffin. This banana muffin recipe goes over so well with the kids. Not only are these banana bread muffins like cupcakes but I also tossed in some granola too for extra fiber and nutrients.   One of the perks of this recipe is not only perfect muffins but also from start to finish they are ready in just half an hour! I made them after school for the kids yesterday- after making them every week since Christmas. They are just that good. And I always have extra bananas lying around the kitchen. So this recipe is a life saver. These are the only banana muffins I make now. I add chocolate chips to my batter. These really freeze beautifully too. Seriously, my mom’s banana muffin recipe makes amazingly soft and moist and delicious and perfect for week morning on-the-go breakfasts. You can make the recipe into jumbo muffins, regular muffins or mini muffins. Just make them and enjoy the simple goodness of a great banana muffin recipe! Peace and Love, Ann

Mom’s Banana Muffins


  • 2 Cups All-purpose flour
  • 1/2 Cup Melted Butter
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 2 Teaspoon Baking powder
  • 1/2 Teaspoon Baking Soda
  • 3 extra ripe Bananas, mashed
  • 3/4 Cup White or Brown sugar
  • 1 Large Egg
  • 1/4 Teaspoon Salt


  • Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
    In a mixer add the bananas- turn speed to 2 and allow the mixer to smash them. Add the sugar, egg, and melted butter in the bowl. Allow them to combine. Turn off the mixer and LIGHTLY fold in flour mixture, and mix until smooth. Please don’t overmix. Scoop into the greased muffin pans.
    Bake in the preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped. Check the muffins 2 minutes before the end time to be sure not to over bake. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Your custom text © Copyright 2020. All rights reserved.