Banana Muffins


My four-year old, Chance, has to be the most picky eater on planet earth. He has perfected the “gag and fake puke” when asked to take a nibble of a green bean. And Bananas? You’ve got to be kidding me, you would think I was asking him to eat a ghost pepper. I’ve had to start getting really creative in finding ways to get him to eat something nutritious. Chance is going to preschool in a few weeks so I really wanted to find something to offer him for breakfast that he likes and will give him a nutritious boost. Banana muffins! If you mush the banana enough there are no chunks to blow your cover. Added bonus: if your kid likes Spongebob tell him/her that the brown stringy bits (bananas have brown stringy bits no matter how good you mush it) are jellyfish jelly and that these are jellyfish jelly flavored muffins. My son went absolutely crazy for these and even wanted a second after gobbling up his first one. These are easy to make and what’s even better is that you make them ahead of time and you just grab one and go. No morning stress or mess.

Makes: approx. 12 muffins    Calories: 197 per muffin    Time: approximately 30 minutes (This will change if you need to make multiple batches. I only have one muffin mold with 6 cups so I need to make 2 batches to use up all the batter. This approximated time is for only needing to make one batch.)


  • 4 large bananas, I used ones that were really ripe and covered in brown spots as they are easy to mash up
  • 3/4 cup of granulated sugar
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1.5 cups of all purpose flour
  • 1/3 cup unsalted butter, melted
  • Chocolate chips (optional) for topping


  1. Preheat oven to 375 degrees Fahrenheit
  2. If you do not want any chunks of banana mash them up by themselves and then mix in the sugar and egg. If you do want chunks mash up the banana with the sugar and the egg.
  3. Stir in melted butter
  4. In a separate bowl combine the dry ingredients. Once combined add the dry mixture to the wet mixture.
  5. DO NOT OVER MIX THE DRY AND WET INGREDIENTS. LET THERE BE LUMPS! Sorry I’m yelling at you but if you get crazy with mixing these two together your muffins will turn out more like biscuits rather than moist muffins.
  6. Line muffin or cupcake pan with papers if you are using them. If not spray the pan with cooking spray. (I use a silicon muffin mold so I just spray instead of using papers)
  7. Spoon the mixture about 2/3 of the way into each cup and make for about 20 minutes.
  8. To make sure they are done stick a toothpick through the middle of a muffin and pull it out. If there is nothing on the toothpick and it comes out “clean” then your muffins are done. If the toothpick comes out with gooey muffin mix on it they need a few more minutes in the oven.
  9. If you are adding chocolate chips press a few into the muffin-tops after they’re out of the oven.

*Photo is an original belonging to me

*Recipe adapted from


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