Banana Bread Muffins That You Will Stuff Your Face With

I have been really into banana bread lately – it’s dairy free!  I made a loaf last week that quite frankly – Sucked.  I’m not sure why.  It was either because I used Earth’s Best instead of butter or because the recipe wasn’t very good.  Either way, this morning I saw 3 very browned bananas on the counter which meant it was time to toss them or bake them.

I found a new recipe, and this time went for muffins.  I made a couple changes, however, I think this recipe really works well.  Also, it says it makes 12 muffins and it actually makes 12 exactly.  Somehow I always come up short, but not this time!  How refreshing.

The base recipe is here: Sarah’s Banana Bread Muffins

1 cup white sugar
1/2 cup vegetable oil
1 egg
3 ripe bananas, mashed
1/4 cup chopped walnuts.  I skipped this.
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon of salt
I added 1 tablespoon of flax meal
and at the end I sprinkled the tops with raw oats prior to baking

1. Preheat oven to 350. Place muffin cups in muffin tin.
2. Mix sugar, oil, and egg until creamy (I used only a fork) and light yellow in a bowl.  Add bananas and walnuts (or flax meal in my case).  Add flour, baking soda, and salt.  Stir until completely smooth.  Spoon batter into muffin tin.
3. Bake for 30 to 40 minutes (mine were done a little under 30).


About Laura

Working mom trying to balance life and baby.
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