Banana Muffins
Three overripe bananas put to very good use.
Bobbie has confirmed the ingredient amounts, the yield (8 to 12 muffins), a conventional oven at 325°F, a 12 to 20 minute baking time tested with a toothpick, that she mixes the batter in a Kitchen Aid mixer, uses a silicone muffin pan (no greasing needed), fills each cup about three-quarters full, cools them on the counter top, stores them in an airtight container at room temperature (good for about a week), and freezes them in an airtight container to thaw to room temperature and warm at 300°F for 5 to 10 minutes. Substitution confirmed: a gluten-free 1:1 flour blend works in place of the regular flour. The photo is taken from Bobbie's original muffin recipe sheet.
Ingredients
- 1½ cups all-purpose flour
- ¾ cup sugar
- ½ cup melted butter
- 3 medium ripe bananas, mashed
- 2 eggs
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
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Method
- 1
Preheat the oven to 325°F (conventional oven). Set out a silicone muffin pan (no greasing needed).
- 2
In a Kitchen Aid mixer bowl, combine the flour, sugar, baking powder, baking soda and cinnamon.
- 3
Add the melted butter, mashed bananas and eggs, and mix on low speed until just combined — do not overmix.
- 4
Divide the batter among the muffin cases, filling each cup about three-quarters full (makes 8 to 12).
- 5
Bake for 12 to 20 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
- 6
Cool on the counter top.
- 7
Keep in an airtight container at room temperature — good for about a week, though they never last that long.
- 8
To freeze, place cooled muffins in an airtight container and freeze. To serve, remove from the freezer and let them come to room temperature, then warm them in the oven at 300°F for 5 to 10 minutes.
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Banana Muffins is printed in The Family Baking Pack
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$12
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From Bobbie's “Bobbie's Muffin Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026