banana bread muffins

★★★★★ 1
a recipe by
Rose Mary Mogan
Sauk Village, IL

This is a quick & easy way to enjoy a delicious snack on the go. The original recipe for this Banana Bread Muffins comes from my cookbooks called Gooseberry Patch "QUICK & EASY FAMILY FAVORITES" I got the bananas for 97 cents, added 4 to this recipe & 3 to the other recipe for Go-Bananas Coffee Cake, & they both were tasty & good. The oil in this recipe does make them moist, & the mini chocolate chips adds extra flavor, you will just need to make them to see how good they are, as well as easy & simple to make. This makes 24 delicious, scrumptious, muffins, I shared with a friend.

★★★★★ 1
serves Makes about 24 muffins
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For banana bread muffins

  • 1 c
    oil, (i used canola)
  • 1 c
    sugar
  • 2 lg
    eggs, beaten [ i beat after adding to oil mixture]
  • 3-4 lg
    very ripe bananas, [i used 4] chunked large & slightly mashed
  • 1 1/2 c
    all purpose flour
  • 1/2 c
    whole wheat flour
  • 1/2 tsp
    salt
  • 2-3 Tbsp
    lemon juice[ i used 3 tbs]
  • 2 tsp
    baking soda
  • 1 c
    semi-sweet chocolate chips [ i used mini chips]
  • 1 Tbsp
    banana flavoring (my addition)
  • 1 Tbsp
    vanilla bean paste or extract (my addition)

How To Make banana bread muffins

  • 1
    PREHEAT OVEN TO 350 DEGREES F. The original recipe came from this book "GOOSEBERRY PATCH QUICK & EASY FAMILY FAVORITES"
  • 2
    Add sugar, oil and eggs to a large bowl & beat till blended together.
  • 3
    Add bananas and beat to mix together.
  • 4
    In a separate bowl add the flour salt & baking soda, stir together then add flour to the oil mixture.
  • 5
    Now add the lemon juice and blend together.
  • 6
    Add the banana flavoring and vanilla bean paste to flour mixture and beat till blended.
  • 7
    Fold in the chocolate chips. PLEASE NOTE IF I MADE THIS RECIPE for my daughter BRIANA, I WOULD USE HEATH BAR CRUNCH TOFFEE CHIP PIECES INSTEAD OF THE CHIPS, SINCE SHE DOES NOT LIKE DARK CHOCOLATE.
  • 8
    Line muffin tins with paper liners and lightly spray muffin liners with cooking spray(optional) I prefer to lightly spray liners.
  • 9
    Spoon batter into muffin cups about 2/3 full.
  • 10
    Bake in preheated 350 degree F. oven for about 25 minutes. This recipe makes about 24 muffins.
  • 11
    PLEASE NOTE EXTRA MUFFINS CAN VBE WRAPPED IN ALUMINUM FOIL AND KEPT IN THE FREEZER FOR UP TO A MONTH. TO SERVE, REHEAT AT 300 DEGREES FOR 15 TO 18 MINUTES. I chose to share my extra with a friend.
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