Banana Muffins

September 25, 2011  • 

 

I am prefectly aware that the world does not need another banana muffin recipe; notwithstanding, I am sharing this one because it originally was published in one of Maida Heatter’s cookbooks and after trying it once, I stuck with it for the following twenty years.

Why? Because it was moist, had little sugar and lots of banana flavor.


INGREDIENTS: The original recipe calls for half these ingredients.

  • 4 Bananas, extra ripe (skin black), about 14 ounces (400 g.)
  • 2 Large eggs
  • 4 ounces of oil (125 ml.)
  • 1 teaspoon of vanilla
  • 2/3 cup of raw sugar (can use brown sugar, packed into measuring cup)
  • 1 Tablespoon of grape molasses (optional)
  • 3/4 cup of golden raisins (optional)

Dry ingredients:

  • 2 cups of sifted all-purpose flour (sift into the measuring cup)
  • 1 1/2 teaspoon of baking powder
  • 1 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of ground cloves
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg (optional)

Place two medium-sized bowls in front of you: In one bowl, place the ripe bananas; mash them with a fork. Add the eggs and mix well. Add the oil, vanilla, sugar and molasses (if using) and mix well.

Place the raisins in a sieve over a saucepan with simmering water; leave them in the sieve for 10 minutes and remove from the heat. They will swell up a bit.

Place the sifted flour, baking soda, baking powder, salt, cloves, cinnamon and nutmeg in the other bowl. Mix well with a wire whisk to combine. Add the wet ingredients to the flour mixture, add the raisins and mix to combine only until the flour is no longer visible.

Pour into a muffin tin or 3 small loaf pans lined with parchment paper. Bake at 375F for about 20 to 30 minutes, checking after 15 minutes to see how they are coming along. The muffins need to be golden-brown and puffed up and a toothpick inserted in the center will come out dry.

Some bits of banana may still be visible in the cooked batter.


Comments

25 Comments  •  Comments Feed

  1. kim says:

    There can never be too many banana muffin recipes. 🙂 Love how you used a square shaped muffin tin. I would fight for those 4 corners’ crispiness. 🙂

  2. lisaiscooking says:

    Maida is the best, so I can understand why this recipe is a keeper. Love the square shape of your muffin pan!

  3. Katie@Cozydelicious says:

    The world can always use a great banana muffin! I love the addition of the raisins. Yum!

  4. amy says:

    Hi Joumana,

    You must have read my mind because I have 11 overripe bananas waiting to be used…I’m just curious, does the grape molasses change the flavor of the muffins much? Can you actually taste it in these or your banana bread?

    • Joumana says:

      @Amy: actually for such a small amount, I could not detect it. It is like adding some dark honey, it gives more moisture, that’s about it.

  5. Oui, Chef says:

    There is always room for another GOOD banana bread/muffin recipe as so many of the ones out there fall short of the mark. If it’s good enough for Maida Heatter (and you), then its good enough for me.

  6. Rosa says:

    Beautiful muffins!

    Happy Monday!

    Cheers,

    Rosa

  7. Belinda @zomppa says:

    Exactly. Why shouldn’t the world be deprived of this?

  8. Belinda @zomppa says:

    I meant should!

  9. Chiara says:

    When I lived in Florida using up all the bananas from my tree was a challange… now I don’t have the problem anymore, but I wish I had some bananas on hand to try this recipe.

  10. Sali says:

    OH MY WORD!!!! I rate this 10 Stars!!!!! Made it exactly to recipe and it is outstanding!…

  11. Heavenly Housewife says:

    I don’t get tired of banana bread/muffins. I think so many people have variations on it because its just so good 😀
    *kisses* HH

  12. T.W. Barritt says:

    I’ll go for anything with better banana flavor, and those square muffins are very cool!

  13. Devaki says:

    Dear Joumana – There is good and there is great and we can always do with more of your spicy-flavorful great 🙂

    chow! Devaki @ weavethousandflavors

  14. Sophie says:

    Oooh Joumana, these banana muffins look like the real deal, delightful & heavenly!

    Another must make of yours!

    Kisses from belgium to you! 🙂

  15. Cristina says:

    You are right..The world does not need another banana muffin recipe, but I would give “my kingdom” for that muffin NOW..I feel tired and a bit gloomy; so that…..it would be just perfect!

  16. Anna says:

    What a neat muffin pan! And a little sugar but a lot of banana is super appealing to me! I have some ripened bananas waiting for a recipe just like this 😀

  17. lisa says:

    This is exactly what I will be making tonight or tomorrow. Such a yummy fall favorite. 😉 Or anytime favorite, actually. I love your pan.

  18. Susan says:

    Yes, the world can always use another banana muffin recipe – especially if it’s healthier! I want the bananas to scream to me with every bite 😉

  19. Jamie says:

    Okay, any Maida Heatter recipe is a friend of mine and I would even put aside my own banana bread recipe for a try of these. They do look perfect.

  20. Mely@Mexicoinmykitch says:

    When I started reading this post, I was thinking, I just made banana muffins yesterday.
    But after reading the ingredients list and saw how different the taste will be with all those spices then the next most obvious step for me will be to copy the recipe.

    Thanks for another great inspiration.

    Mely

  21. Magic of Spice says:

    I love banana breads and muffins…these look wonderful 🙂

  22. domi says:

    Un dessert qui nous donne la banane….

  23. Andrea A says:

    Do you think this would work with a Gluten Free flour substitute?

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