Banana Muffins

The Best Banana Muffins – Palette Dining

I’ve been a planner and a baker for as long as I remember. When I was little and my dad was traveling for work, organizing “welcome home” parties for him was seriously my favorite thing. I would plaster the house with posters and decorations and sit by my little Easy-Bake Oven for hours in order to make enough little cakes for everyone in the family (five!) to eat.
Those little Easy-Bake chocolate chip cakes were amazingly delicious, even though they came in a tiny little package of powder with mini chocolate chips. When I took the first bite of these banana muffins, I was transported back to that time. Somehow, the taste lingers in my mind, even though it was almost 20 years ago.

Side note: have you seen what the Easy-Bake Oven looks like nowadays? It looks like it should be on Star Trek! And it’s $60! Times have certainly changed.

This banana muffin recipe came from my mom, and it’s the sort of recipe I turn to when I’m feeling stressed, uninspired, or generally not myself. A good old banana muffin recipe can ground you and center you and remind you of what’s important in life. Family, friends, laughter. I hope you enjoy them as much as I do.
Print The Best Banana Muffins Author: Katy’s Kitchen Prep time:  20 mins Cook time:  25 mins Total time:  45 mins Yield: 15 muffins   This is my favorite banana muffin recipe, and it’s very forgiving. Use whatever add-ins you like; my favorite are of course chocolate chips. Freeze muffins individually for a quick breakfast. Ingredients

  • 1 cup granulated sugar
  • ½ cup grapeseed oil (or other light oil)
  • 2 eggs
  • 3 bananas, mashed
  • 2 Tablespoons sour cream (or plain yogurt)
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • ¾ cup semi-sweet chocolate chips (or pecans, walnuts, etc.)

Instructions

  1. Preheat the oven to 350 F. Grease and flour a regular-sized muffin tray.
  2. In a large mixing bowl, add the sugar and oil and whisk to combine. Add the eggs and whisk to combine. Add the banana and whisk to combine.
  3. In a small mixing bowl, dissolve the baking soda in the sour cream. Add to the banana mixture and whisk to combine.
  4. Add the flour to the banana mixture and stir with a wooden spoon until just combined. Fold in the chocolate chips.
  5. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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