Banana Muffins


I’ve been baking more and more types of things I can easily feed a baby. He seems really into cooked vegetables (weird) and also pastries, which I find more understandable. So on top of the salad bits he’s getting, I’m trying to make him healthy muffins. I totally failed in that with these, because these absolutely delicious muffins aren’t the healthiest things ever. But if you saw that thing about him really only liking cooked vegetables, you can follow my thinking that we can get away with a few things like these.

I have been making these muffins in one way or another for years. I’m pretty sure the original recipe comes from a “Eating Healthy in College” cookbook I got when I was eighteen and leaving home for the first time, but it’s become kind of second nature for me to make. This is the recipe with my decades-long changes.

Banana Muffins


1/2 cup butter

1 cup sugar

2 cups all-purpose flour

2 eggs

1/2 tsp salt

3 large ripe bananas

1 tsp baking soda

1 tsp baking powder

*Optional – one cup of chocolate chips or 1/3 cup of Nutella


This is kind of random, but I’ve been using free run eggs lately, and the difference in the colour and taste is pretty startling.
Look at the vibrant orange!

Cream together shortening and sugar. Add 1 tbsp flour to the mix. Beat in eggs one at a time.

In separate bowl, mash bananas to a soft pulp.

Set aside 1/2 cup of flour. Add remaining flour and bananas to creamed mixture, stirring in bit by bit.

In separate bowl, stir reserved flour with salt, baking soda and baking powder.

Stir together dry and creamed mixtures. *At this point you can put in something delicious and unhealthy. A cup of chocolate chips works well, or a big scoop of NutellaPour batter into well-greased muffin tins. Bake at 350 for 25 minutes.


The secret ingredient is not, in fact, love. It’s Nutella. Which is pretty much love in nut butter form, anyway.

Word of the day:

Revenant: a person who returns as a spirit after death; ghost


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