Saturday, March 13, 2021

Banana muffins are always a crowd pleaser over here - even for my oldest and he doesn't even like bananas! We always seem to have a few bananas hanging around that are getting a little too ripe but don't toss them just yet. Those are the best kind for a killer banana muffin. In fact, the riper (is that a word?), the better (and sweeter). These are also awesome in a mini version for BLW!


  • 4 ripe bananas, mashed
  • 1/3 cup of melted butter, cooled down
  • 1 1/2 cups of flour
  • 3.2 oz of apple sauce (we used one pouch of apple banana applesauce)
  • 1/2 cup brown sugar (you can nix this if your bananas are overripe)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • chocolate chips - no measurement because you can put in as many or as little as you want!
  • mini or normal sized muffin tin
  • cooking/baking spray
  1. Preheat your oven to 350.
  2. Grab your bananas, peel them, put them in a medium-sized bowl and mash them with the butter. I like to mash until smooth but you can leave them slightly chunky, if you'd like.
  3. Mix in your applesauce, brown sugar, vanilla, cinnamon and baking soda until combined well.
  4. Add in your flour. I like to do this a little at a time.
  5. Add in your chocolate chips!
  6. Grease up your muffin tins! You can use butter or cooking/baking spray. This will help your muffins pop right out. Using a cupcake liner works as well!
  7. Pour into your muffin tins. These don't rise too much, but I suggest filling each tin about 3/4 of the way.
  8. Pop them into the oven! For mini muffins, I suggest 13 minutes. For full size muffins, I suggest 18 minutes.
  9. Enjoy!