Loaded moist banana muffins are a great way to start the day or for an after-school snack. Incredible flavor loaded with nuts, berries and more!
Several years ago I took one of my favorite banana bread recipes and made muffins with them. I added dark chocolate chips to them and they were a huge hit with Mr. G. We love these moist delights for a quick breakfast or afternoon snack.
Bananas turn quickly in our Florida home and I will either freeze 3 bananas in reusable freezer bags or slice them up and freeze for smoothies. But most of the time they never make it to the freezer because I am always making a batch of these muffins. A small cookie scoop is perfect to use to make your muffins the same size and cook evenly. The scoop I used in the picture above is my small ice cream scoop because my small cookie scoop broke. But now I have a new cookie scoop and it works wonderfully.
After making these a few times, I had some craisins I needed to use, so I added that to the recipe. Later, I started adding raisins and blueberries we store in the freezer from our yearly blueberry picking ventures. The blueberries are totally optional.
By adding those few items to my basic recipe, it really made these muffins over the top. So much needed fiber we all could use in our daily lives. I do use muffin liners when I make this recipe mainly because it’s so much easier at clean up time.
This recipe normally makes 20 regular size muffins. After the muffins have cooled off, I will leave them in the muffin pans and put them in the freezer overnight. I will then put the frozen muffins in a reusable gallon-size plastic bag. If you have never used reusable PBA free bags before, they are a must. They have saved me a ton of money from not using as many throwaway seal bags.
The 2 muffin pans I use came from my grandmothers home. I love them. They are old and crusty but they still bake up so nicely.
When it comes to baking time, the original recipe calls for 22-23 minutes, but 18 minutes is perfect in my oven. To check to see if they are done baking, just touch the top of one muffin and if it’s not soft, then they are done. Don’t overcook them.
Loaded Banana Muffins
- 1 1/2 cups all purpose flours
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large mashed ripe bananas
- 3/4 cup granulated sugar
- 1 egg
- 1/3 cup melted butter
- 1 cup dark chocolate chips
- 1 cup chopped walnuts or pecans
- 3/4 cup raisins
- 3/4 cup craisins
- 3/4 cup blueberries optional
- Preheat oven to 375 degrees. Line a muffin tin with muffin liners.
- In a large bowl, mix the 1st 8 ingredients and stir together until just mixed. I usually mash the bananas first and then add the other ingredients. If you are using frozen rip banans, there will be liquid in the bag after letting them thaw. Drain most of the liquid from the bananas before you mash them.
- Fold in the rest of the ingredients. The mixture will be thick.
- Using a small cookie scoop, place two scoops in each muffin liner. I then sprinkle some granulated sugar on top of the muffin mixture.
- Bake for 22-23 minutes. Be careful and don't overcook these. For my oven, the exact time is 18 minutes.
- Take the pans out and let cool before serving.
You may also like:
Banana Chocolate Chip Muffins
Blueberry Strawberry Muffins
Items I use to make this recipe:
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I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!