I don’t know that you typically associate an abundance of banana bread muffins with summer– but in our house that seems to be the case. We don’t have central air. We reserve use of the super inefficient window units for sweltering days. Because of heat we can’t seem to keep bananas in our kitchen for more than a few days. Before I know it they are brown! Lately I’ve been finding myself making banana bread muffins every week.
This is a recipe I know by heart by now. It’s not fancy. It doesn’t use any substitutions to make it healthier. I believe that everything should be in moderation. And when it comes to these muffins we just want something traditional 🙂
2 cups flour
1/2 cup shortening (or margarine)
1 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2-3 mashed bananas
chocolate chips to taste (optional)
Preheat over to 350 deg F.
Combine sugar, shortening, eggs, and bananas into a large bowl. Mix until smooth. Add baking soda, baking powder, and salt. Begin to slowly add flour (I typically do 1/2 cup at a time) while mixing. If adding chocolate chips, combine into mix with a spoon.
Grease muffin pan (I use a light spritz of coconut oil) or use cup cake papers.
Divide banana bread mixture into pan. This recipe will make 14 – 16 muffins depending how full you make each slot.
Bake for approximately 25 minutes.
the finished product – yum!
For 16 muffins with plenty of chocolate chips – approximately 222 calories per muffin
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