My family absolutely loves these muffins and that includes my extended family. During my brother’s family’s last visit from Southern California my nephew asked if I could make these muffins. I told him I didn’t have enough ripe bananas and he actually got his mom to drive to Target to pick up bananas so I could make some muffins. LOL. The original recipe is from the Hawaii Soto Mission Cook Book andI added some of the variations I’ve tried at the bottom of the post.
- 2 cup mashed, ripe bananas (you want them really ripe for that added sweetness)
- 2 cups flour, sifted
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup sugar
- 1 cup Wesson oil (I normally use just 1/2 cup and 1/2 cup unsweetened applesauce)
- 3 eggs
- 1/2 cup chocolate chips
- 2 tsp vanilla
- Mash bananas and set aside
- Sift flour, baking soda, cinnamon and salt into a large bowl
- Add sugar, oil and eggs; beat until blended
- Add bananas, chocolate chips and vanilla; mix well
- Bake at 350 degrees for 1 hour (note this is for bread loaves. I normally do muffins in cupcake tins and bake for 17-18 minutes)
I’ve been trying to get my kids to eat somewhat healthier food options and it has not been easy. I have found that I can substitute 1/2 cup of flour for whole wheat flour and it tastes fine. I also toss in a tbsp of flax without a problem. If your bananas are ripe enough I’ve also found you can reduce the amount of sugar you use. I noted above that I never use the full cup of oil and instead add 1/2 cup of applesauce. I’ve tried lessening the oil even more and found they really stick to the pan so be sure to use liners if you try that.
I will often make a double or triple batch and freeze some of the muffins. Just take them out a day or two before you want to eat them and then warm them either in a microwave or toaster. I sometimes also make some mini-muffins which my kids love!