My name is Wendy. I love to bake my stress away. I write over at Lessons Line upon Line.
Banana Muffins
Ingredients
- 2/3 butter
- 1 1/2 cups sugar
- 2 eggs
- 1 cup mashed bananas
- 1/4 cup thick sour milk add 2 tsp vinegar cup and let stand
- 1 tsp vanilla I also had 1 tsp almond flavoring
- 1 tsp baking soda
- 3 cups flour
- 1 chocolate chips and/or nutsBulk Recipe:2 cups butter
- 4 1/2 cups sugar
- 6 eggs
- 3 cup mashed bananas
- 3/4 cup buttermilk
- 3 tsp vanilla
- 3 tsp baking soda
- 9 cups flour
- 3 chocolate chips and/or nuts
Instructions
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Preheat oven to 350.
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Grease pans with cinnamon/sugar mixture.
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Cream margarine and sugar. Add eggs, milk, and vanilla. Mix well.
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Slowly add flour and baking soda.
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Add banana and nuts/chocolate and mix well.
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Divide batter evenly between loaf pans.
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Bake for 35-40 minutes. For muffins it is about 25 minutes.
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NOTES: I've also added the blueberries instead of nuts and chocolate. As with any bread watch it until it is done. Every where is different because of elevation and humidity.
More great muffin recipes from OSSS:
Raspberry White Chocolate Muffins
Skinny Pomegranate Pear Muffins
Mariel says
I love the idea of making them in bulk! It would come in soooo handy for those days you just need to grab something quick. Love it!
Thanks!
Emily says
Thanks for sharing these! I’m excited to try this recipe; I’ve never found a banana bread/muffin recipe that I actually like. I’ve been thinking about freezing muffins but haven’t baked any yet. What do you use to suck the air out of your bags? emmillee(At)gmail(dot)com
Wendy says
Great question!
We seal up the bag leaving a 2 cm gap and then my Sweetheart acts as a vacuum and sucks the air out. Then we close it.
There are also vacuum sealers out in the world that you can purchase and control how much air gets sucked out so that muffins don’t get flattened to dough balls. I don’t own one that’s why I have my Sweetheart.
Melissa says
Awesome — I would never have thought of using jar rings as muffin cup holders. Great idea! Thanks for sharing!
Farmer's City Wife says
Using jar rings — ingenious!
Jocelyn Christensen says
Ooh, what a great idea with the rings!!! I’ve never seen that before! You have the best ideas, Wendy!
Doran & Jody says
What a great idea!
Natalie says
Oh I love making things in bulk to save time and energy – that lid idea is so awesome! These look delicious.
Charlene says
LOVE, LOVE, LOVE the lid idea!!! I’ve never had enough muffin tins on hand to bake everything at once. Now I won’t have to do them in shifts!!! 🙂
This Place is a Disaster! says
I have always wondered how to get more cupcakes/muffins baked in each batch. Brilliant tip on the canning rings!!
Jen says
Yay! I’ve learned something new. I love the bulk idea. Thx!
Karen says
Have you ever had an issue with them spilling or ending up wonky shapes? The muffin tins support the shape the entire height of the muffin, the canning lids only hold in the bottom third or so. I can just envision a “nailed it!” moment with a messy blob of blueberry muffins across my cookie sheet. Maybe I’ll get brave and give it a shot. 🙂
nancy says
if worried about height of ring not being tall enough to support paper liner use two rings stacked. I can and have like a bazillion rings hanging around. Love the idea of using the rings wish I had known about this nifty time saver when I was baking 180 to 200 cupcakes for church bake sales.
Renee says
I just found your site through a link to a link to a link and whalaa here you are. I have a daughter who cooks out of stress also, shes going to culinary school next year! I love this little tip I am definitely showing this post to my daughter, thank you!
Mariel says
Ha! Well, glad you found something useful!
keisha says
do you know how i could modify this recipe to use sourdough starter?
Mariel says
I don’t. Sorry!
Alisha says
You are a genius. I love making banana muffins and never though to use canning lids.
Lisa says
Hi, just a couple of questions around the recipe. The butter at the top and the chocolate chips at the bottom don’t have a measurement unit. I presume both are cups? Also the milk is it 2 tsp vinegar to sour the 1/4 C milk? Thanks heaps for your help.
Mariel says
I feel bad, Lisa, but this post was written so long ago, the author doesn’t check in any more. You may be able to contact her through her blog, if she still maintains it. Good luck!
Kristin says
Hi what a great idea we are always looking for quick breakfast ideas on school mornings.. Was wondering if you knew the best way to heat them up after being in the freezer? Microwave, oven, how long? Thanks
Mariel says
Hi Kristin, this is actually an older post, so the author can only be reached through her blog, linked in the post. However, I’ve frozen muffins before, and I think it’s best to just let them thaw on the counter for a couple hours. Maybe pull them out the night before?