Banana Muffins

I love it when my local neighborhood grocery puts bunches of overripe bananas on sale. I always pick up a bunch for banana bread. And since my girls will NOT eat bananas any other way, I feel like it’s getting a little variety into their diet. Yea for them and for me!

8 overripe bananas, mashed
2 1/3 cups whole grain flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, softened
1 cup brown sugar
2 large eggs
1 tablespoon real vanilla extract

I mixed mine in my new Kitchen-Aid mixer, which was a Christmas present from my sweet husband. It’s the best present EVER, and I have already used it a ton. But if you don’t have a Kitchen-Aid, you can mix these with a regular hand mixer. Just be sure to mash your bananas well beforehand.

Preheat oven to 350 degrees. Mix all ingredients well, and put one ice-cream scoop of batter into each muffin cup. Bake on 350 for 20-25 minutes.

You can dress these up with 1/2 cup chopped pecans or walnuts. Or you could top them with a brown sugar crumble. Or mix 1/3 cup creamy peanut butter into the batter. There are lots of possibilities here, folks!

Look for more of our recipes in our Recipe Index.


  1. Love these too! Recently I didn’t have time to make my muffins & so I stuck the overripe bananas in the freezer. When I had time to make them I let the bananas thaw in a strainer in the sink…then peeled them and strained more water off. Couldn’t taste any difference.

  2. Love these!!!! I am pinning to make later! Thanks so much for linking up to Heavenly Treats Sunday!

Speak Your Mind

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