Ever since I was a little kid, my mom has been making these muffins from an old muffin recipe book (who’s name escapes me at the moment). They are far and away my favourite muffins on the planet, and every time I took them somewhere when I was little, at least one person would ask for the recipe.
They’re pretty easy to customize and change up with a little imagination, I like replacing the banana with mashed sweet potato, the white sugar with brown, halving the nutmeg and adding a teaspoon or so of cinnamon!
1/2 c butter, room temperature
1/2 c white sugar
1 c mashed banana (about two medium bananas)
1 tsp baking soda
1 tbsp hot water
1 1/2 c flour
1/4 tsp salt
1 tsp nutmeg
1/2 cup chocolate chips (more or less to taste)
In a large bowl, cream together the sugar and butter with an electric mixer:
Dissolve your baking soda in the hot water and add to the bowl along with the bananas and egg. Feel free to throw some vanilla in there too if you’d like!
I hate bananas that have brown spost on them. Seriously, the second a banana has a spot on it, it is inedible as far as I’m concerned. When they get to that point, I peel them, break them into chunks and freeze them in muffin-batch-sized portions in freezer bags. Then when I want to make muffins I can just pull them out of the freezer and let them thaw before adding them to the mix. I’m not going to lie – defrosted bananas look super icky but they make for moist muffins so it’s worth it!
If you use fresh bananas, you’ll have to mash them before blending everything together with the electric hand mixer, otherwise just blend it all up with the hand mixer. Once the wet ingredients are blended, take another large bowl and whisk together your flour (I doubled this recipe and used 1 cup whole wheat and 2 cups unbleached), nutmeg, salt and chocolate chips. Then tilt the whole thing into your wet ingredient bowl and fold together until just combined. Be super careful not to over mix or you’ll end up with tough muffins.
Pre-heat your oven to 375F (or if your oven is the ninth circle of hell like mine, 350F) and spray your muffin tins with cooking spray or line them with paper liners. Divide your batter evenly amongst your tins, this recipe makes 10-12 depending on how much you fill each tin.
Tip from mom: use an icecream scoop to portion out the batter…perfect amount every time! You can even get mini icecream scoops/melon ballers for mini muffins.
Bake for twenty-ish minutes or until a toothpick/cake tester/bbq skewer inserted into the centre comes out clean (try to avoid the chocolate chips, that doesn’t count as not coming out clean! Just pick a different muffin and try again. Let them cool in the tin for five minutes or so, until you can handle them and then transfer them to a wire cooling rack to cool completely.