This is my favorite recipe for using up those over-ripe bananas.  The end result is always flavorful and moist.  You can adjust this recipe to be as healthy or as indulgent as you like.  By adjusting the temperature and baking times accordingly, you can also use this same recipe for making mini-muffins, mini-loaves, or regular size loaves of banana bread.  (Pictured above are regular sized muffins where I sprinkled a little cinnamon-sugar over the batter before baking.)


Makes approx. 15 regular-size Muffins



Three very ripe BANANAS, mashed

One large EGG

Three-quarters cup of WHITE SUGAR  (I almost always reduce this amount, depending on how “healthy” I want the muffins to be.)

One-third cup OLIVE OIL  (or other oil substitutes, such as COCONUT OIL)



One and a half cups of WHITE FLOUR  (I often use WHOLE WHEAT FLOUR instead, or half whole wheat/half white.)

One teaspoon BAKING SODA

One teaspoon BAKING POWDER

Half teaspoon SALT  (I like to use fine sea salt)

A few tablespoons of GROUND FLAXSEED  (optional)



Preheat oven to 375F degrees.  Line a muffin pan with paper liners.

In a large mixing bowl, beat the first 6 ingredients together.  In a separate bowl, mix the dry ingredients together and then add it to the wet ingredients.  Stir until everything is just combined.  Do not over-stir.

Scoop the batter into your lined muffin pan, filling each muffin cup about 2/3 full.  If you want to add a topping to your muffins, now is the time to do it.

Bake in your preheated oven for approximately 18 minutes, until the middle springs back when lightly touched or a toothpick inserted into the middle comes out clean.

Cool on a wire rack.



For a delicious indulgent touch, make a simple STREUSEL TOPPING to sprinkle on top of the batter right before baking!

To make banana chocolate chip muffins, simply add a half or full cup of your favorite chocolate chips at the same time as the dry ingredients.  I personally love to use a half cup of ENJOY LIFE MINI-CHOCOLATE CHIPS.

For mini muffins, grease the pan with oil spray and bake for 10-12 minutes.  To make one regular size loaf of banana bread, reduce the oven to 350F degrees and bake for 45-55 minutes.  I can’t remember the timing of baking mini-loaves so do your best guess for now. 🙂