If I had to pick one baked good to make for the rest of my life, it would probably be banana muffins. More than anything else, banana muffins are an emotional food for me – I remember making them as a kid and being fascinated by the tiny, veiny threads from the bananas. That was (and still is) one of my favorite things about them, those thin threads that distinguish them from other muffins. Thanks for looking out for us, banana, and making sure we don’t accidentally pick up a boring plain muffin.
Chunky Double Banana Muffins (59 of 750)
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 40 mini-muffins
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 cup sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup mashed ripe banana (about two large ones)
- 1 large ripe banana, peeled and diced
- Preheat oven to 350F.
- In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
- In a medium bowl, whisk together eggs, sugar, and oil until well blended. Stir in the mashed bananas.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in diced bananas.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 10-12 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.
These muffins are a banana lover’s dream – why stop with mashed bananas when you could also add diced bananas?? I mean, it’s so simple and so genius I have to wonder why I haven’t already been doing it all this time. The diced muffins really do add an extra oomph, and besides, you can never have too much banana.