best banana muffin

***Updated (21Sep2016) Adding chocolate chips is a must…lacks sweetness when I just put 1/3 cup.***

I found a best banana muffin recipe in Pinterest and after reading the comments, decided to try it for myself. I have a few frozen bananas thawing in the fridge to make my mom’s banana cake a few days ago and planned on frosting it with chocolate ganache. However, housework got the best of me and I never got around to doing it. But seeing how simple and easy the recipe is inspired me to start baking.

It was a great time to try something new and B excitedly walked with me to the kitchen to help. B took charge of the mixing and I was in charge of measuring and worrying of having an over-mixed batter as he mixed and mixed…and mixed! The recipe is so easy and simple that we’re even done in less than 30 minutes…not bad…definitely a keeper!:)

I usually put walnuts on my banana cake but I want to get rid of my mini chocolate chips so I used them instead. It’s equally good and since it has chocolate, both my kids enjoyed eating them. I made twelve muffins out of the recipe and leftovers were good warmed in the microwave for a few seconds.

These banana muffins are so good that while I was taking photos, I can hear B talking to himself and saying, “Hmmm…yummy cupcake.” It’s moist, chocolaty and the sweetness is just right despite the cup of mini chocolate chips that I used. I’ll definitely make them again.

banana cake batter











Best Banana Muffin
Recipe from Maureen Shaw of


  • 4 large very ripe bananas mashed
  • 1 egg (beaten)
  • ½ cup sugar
  • ⅓ cup butter, melted
  • 1½ cups plain all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3/4 to 1 cup chocolate chips
  • 1/2-3/4 cup walnuts (optional)


banana muffin

  1. Preheat oven to 180C/350F.
  2. Mash bananas and add the lightly beaten egg, sugar and butter and mix well to combine and set aside.
  3. In another bowl add the flour, baking soda, baking powder and salt and whisk well. Add chocolate and nuts to the dry ingredients.
  4. Add dry ingredients to wet ingredients and mix until nearly all the flour has disappeared.  Over mixed muffins are tough.
  5. Pour into greased cupcake pans (I lined with paper cups instead for easy cleaning) and bake for about 20 minutes. Touch the tops and if they spring back, they’re done.