This healthy banana muffin recipe is moist, with lots of flavor and great texture.
I’ve posted this recipe before. I’m posting it again because it’s the all-time best banana muffin in the entire universe. For real, it’s one of the recipes on this blog I am the most proud of.
It’s also one of the more rarely-made recipes at our house. Don’t get me wrong, the muffins always disappear at a fantastic rate, but so do the bananas. The Fruitarian eats all the bananas long before they ripen enough to bake with.
I don’t understand this, personally, because the thought of eating a plain banana gives me the chills. And not in a good way. All that soft, mushy, banana-flavored… banana in your mouth? BLECH. But eating banana muffins makes me supremely happy. And it’s not because of the chocolate.
Okay, it’s not only because of the chocolate.
The flavor of this muffin comes from the butter mixed with the ripe bananas. And the chocolate. Of course.
The texture comes from quick oats. Not every muffin uses oats, but this one does, and does it well.
And don’t forget, there are lots more Brunch Week recipes out there today. You’ll love these!
Raspberry-Mango Batido from Foxes Love Lemons
Blackberry Mimosas from Quarter Life (Crisis) Cuisine
Brunch Egg Dishes:
Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
Corn Souffle from Hungry Couple
Croque Madame Muffins from Cooking in Stilettos
Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
Brunch Breads and Grains:
Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
Busy Bee’s Granola from Culinary Adventures with Camilla
Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
Springtime Sweet Rolls from Eat Your Heart Out
10 Minute English Muffin Cream Cheese Danish from Neighborfood
Lemon Poppyseed Scones from Real Housemoms
Apple Croissants from Hip Foodie Mom
Vanilla Chai Quick Bread from Savvy Eats
Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
Banana Chocolate Chip Muffins from Jen’s Favorite Cookies
Brunch Fruits, Vegetables, Sides:
Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
Savory Truffles from Jane’s Adventures in Dinner
Orange Marmalade Pound Cake from Love and Confections
Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
Orange Surprise Inside Pound Cake from Chelsea’s Messy Apron
Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
- ½ cup butter
- ½ cup brown sugar
- 3 ripe bananas
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¾ cup quick oats
- 1½ cups flour
- 4 oz. bittersweet chocolate, roughly chopped
- Cream butter and sugar. Add bananas and eggs and mix well.
- Add salt, soda, baking powder and oats and mix well.
- Add flour and mix until combined. Fold in chocolate.
- Fill muffin cups ⅔ full. Bake at 350F for 18-22 minutes. (For mini-muffins, bake 9-12 minutes.)