Thursday, April 25, 2013

The Ultimate Banana Muffins

So, here I was the other day- on my day off!, feeling nearly on my death bed with yet another sinus/throat/ear infection within two weeks when despite my inability to stand on my feet, I somehow managed the strength to get up and bake muffins... Yeah, I know, I am crazy, but there was so much lying around I could do in one day and I had simply reached my limit. Plus, I just couldn't sit still, knowing that there was a whole bunch of perfectly ripe bananas waiting- just pleading- to be baked into delicious muffins.I  just had to save those babies! And what a save that was! Glorious transformation, if you will. Another save from my favorite blogging mom of five, Mel over at Mel's kitchen cafe. I adapted a recipe for sour cream banana bread I found on her blog that produced the moistest, most delicious banana muffins I have ever baked in my life. Ever. I was smitten. I baked one batch- adding flax seed, walnuts and cinnamon to her recipe. The muffins were pretty much gone within an hour. And no, I wasn't the only one eating them (although I have to admit I did have 3-4 of the minis myself,  averting eyes bashfully... :)) So, as I had more babies, uhm, bananas to save, I decided to quickly whip up another batch- they are so easy! At this point any memory of ear/nose/throat infections is completely gone, all I can think of is my glorious banana muffins and reveling in the success of my latest baking adventure. The healing power of baking! Second batch was part plain, part with mini chocolate chips (I used bittersweet Ghirardeli chocolate). I had no more sour cream, so I substituted with plain yogurt- major hit! I couldn't tell the difference between the two batches- both in taste and texture. My family and co-workers were all in raptures over these muffins. I am super-mom in my kids' eyes now. :) Boy, am I looking forward to more ripe bananas!

Ultimate Banana Muffins
  • 1 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 ripe bananas)
  • 1/2 cup sour cream, or plain yogurt, or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour 
  • 1 tbsp flaxseed meal (optional)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 cup chopped walnuts or pecans (optional but highly recommended :)
  • 1/2 cup mini chocolate chips (optional)
  1. Heat oven to 350 degrees. Line muffin pans with 16 paper liners or simply spray with Pam. Ultimately, if making banana bread, grease and flour bottom only of a loaf pan.
  2. In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Add flour, flaxseed meal, baking soda, salt and cinnamon; stir just until dry ingredients are moistened. Stir in nuts and/or chocolate chips. Pour into prepared pan(s).

  3. Bake at 350 degrees for 22 minutes (or 50-60 minutes for a loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely.

    Makes about 16 regular size muffins; or 42 mini muffins; or 12 regular muffins and 12 minis; or 1 loaf. For mini muffins, adjust baking time to 14 minutes.

    Recipe adapted from:

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