A vegan version of this recipe was added in January 2021!
This post was updated with new photography in January 2015!
Ok, as a journalist, I know when something is worth reporting. And this, my friends, is definitely newsworthy.
I have found the most delicious banana muffins I have ever tasted.
Forget banana bread. Forget any other type of muffins you’ve ever made. These are truly incredible.
As per normal, I had some bananas kicking around, and I felt the need for some baked goods in my life. I looked through all my cookbooks, but they had the same old breads I’d made a hundred times. So I hit the ‘net in search of the perfect recipe.
I stumbled upon a fellow blogger, Cat Can Cook. She is apparently known for her banana muffin recipe, and even has a cookbook published. Everyone was ranting and raving about the muffins, so I decided they were a good choice. Boy, was I right! Cat Can Cook is not kidding – these are definitely the best banana muffins – or anything! – I’ve ever tasted. She’s Canadian too, so it’s nice to support her.
- 1/2 cup sugar
- 1 egg (or 3 tbsps aquafaba)
- 3 large bananas (or 4 small)
- 1/3 cup melted butter (or melted coconut oil)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp tsp salt
- 1 1/2 cups flour
- 1 cup chocolate chips
- Mix the first four ingredients. Separately, mix the dry ingredients. Stir everything together well, then add chocolate chips and stir. You could also add walnuts or something else at this point. Pour into greased muffin tins, and bake at 350 degrees for 20 minutes. Makes 12 muffins. Use aquafaba (liquid from a can of chickpeas) and coconut oil to make these muffins vegan.
- Adapted from Cat Can Cook