Baking is one of those fall rituals that combines comfort and pleasure. Making a batch of our banana muffins is a great way to stay nourished for all the fun fall activities ahead.
Our banana muffins are the perfect on-the-go option for breakfast, lunch, or snack. As back-to-school season kicks off, make a weekly batch with those too-ripe bananas your kids won’t touch anymore.
We know September can be a busy month, and you may feel a little bananas yourself. In honor of the beautiful chaos of this month, we are adding a free bunch of bananas to all Morrissey Market orders! Enjoy them as they are or wait for them to ripen and turn them into these tasty muffins. Either way, it is our treat to you.
This recipe does not use any refined sugar, and instead relies on the sweetness of the bananas and just a little honey. You can boost the protein in the recipe with an extra cup of chopped walnuts for those extra long days.
Ready to get baking? Shop all the ingredients here and check out the full recipe below.Ingredients
- 3 ripe bananas
- 1/2 cup salted butter, melted
- 1/4 cup honey
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup whole milk
- 2 & 1/4 cups One Mighty Mill all purpose flour*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Curio Spice Co. Cassia Cinnamon
- 1 cup chocolate chips
On a small plate, mash the bananas (about 1 cup).
In a large bowl, add the melted butter, honey, and vanilla. Whisk well to combine.
Add the eggs one at a time and whisk until fully combined. Stir in the bananas.
Add the flour, baking powder, baking soda, and cinnamon to the batter. Stir until everything is combined. Fold in the chocolate chips.
Divide the batter evenly among the muffin tins.
Bake for 24-26 minutes, or until a toothpick comes out clean.
Store in an airtight container at room temperature up to 3 days, then move to the refrigerator or freezer, though they don’t last long in our house!*This banana muffin recipe can also be made gluten-free. Use 2 & 1/4 cups of oat flour or cup-for-cup gluten free flour instead of the all-purpose flour. Also, if you do not have salted butter on hand, add in an additional 1/2 teaspoon of sea salt.