Banana Muffins – talk about baking memories

This recipe I  have used for seventeen years – yep count ’em.  This is the muffin I’d get up at 5am to make for the swim team for 7am Friday morning OUTSIDE practice for my daughter and her team mates.  It was always a double or triple recipe.  I’d make these for peoples birthdays.  Also the best fun is when you make them as MINI muffins.  Then they just become poppers.

To share the recipe, I would create a very fun card that had a big banana picture on a 5×7 card. 


Preheat oven to 350°  –  makes 16 muffins


  • 1/2 Cup cooking oil
  • 1 Cup sugar
  • 2 Extra large eggs beaten
  • 3 Ripe bananas mashed (they’re sweeter and have LOTS more flavor)
  • 3 T. Milk
  • 1/2 t. Vanilla extract
  • 2 Cups of all purpose flour
  • 1 t. Baking soda
  • 1 t. Baking powder
  • 1/2 t. Salt
  • 1 T. Flour


In your mixer use the flat paddle and mash the bananas.  Add the sugar with the banans and then add the oil.  Add the beaten eggs and beat well.   Add the sifted dry ingredients, milk and vanilla;  mix well and stir.

 In a small dish coat the MINI MUFFINS with the Tablespoon of flour.  (This prevents the chips from sinking in the batter.)  Fold into the muffin batter.  Using a gravey ladel, pour into greased muffin tins at least 2/3rds full.  Bake at 350 for 12 ato 15 minutes. Should be golden brown on top and clean when you insert a toothpick.   Cool on a cooling rack.

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