Project: Banana Muffins


I believe one of the popular recipes these last half year or even a whole year is the banana bread. And the sour bread.
But the banana bread is basically everywhere in social media and I believe it even increased during the covid-19 situation where everybody has decided to stay at home and go baking. 

This probably explains the disappearance of all that flour in the store. At the same time I believe it is one of the positive things that happen during this pandemic: stay at home and bake. #sharingiscare though.

I've decided to make the banana bread into a muffin because it's super moist, breakfast- and lunch worthy, you can eat it straight from your hand and the recipe is very forgiving too.


Ik geloof dat de meest geliefde recepten van laatste tijd en misschien wel langer het bananenbrood-recept is. En het zuurdesembrood. Maar vooral het bananenbrood is vrijwel standaard overal in social media te vinden en deze is in tijden van covid-19 maar toegenomen lijkt het wel. Iedereen blijft thuis en bakt.

Dit verklaart wellicht ook dat al het meel weggehamstert zijn uit de supermarkten, maar goed het is een goede zaak om thuis te blijven en lekker je ding doen zoals bakken denk ik maar. #delenislief

Van de populaire bananenbrood besluit ik het in een muffin versie van te maken. Het is zo lekker zacht, geschikt als ontbijt en/of lunch en zo uit het vuistje te eten. Lekker bakken dus!

voor Nederlandse
The Ingredients
3 mushed (ripe) banana`s
110 gr (1 stick) butter room temp.
90 to 110 gr (½ cup) sugar/stevia
2 eggs
240 gr (2 cup) selfraising flour
1 tsp. baking soda
1 tsp. vanilla extract
Take a leap of... muffin!
No need to butter and flour the muffin tin for non-sticking effect but make sure you place a layer of baking paper underneath.
All done in the same morning sun.
The Steps
1. Line a muffin pan with baking paper and pre-heat oven to 180C degrees. Combine the selfraising flour with soda together and set aside.
2. Beat butter and sugar roughly for 5 min until fluffy.
3. Add the first egg and around half part of the flourmix to the batter and mix. Once combined add the second egg and the rest of the flour to the batter and mix well.
4. Time to add the mushed banana`s and vanilla extract to the cake batter and mix well once more.
5. Scoop the batter in the muffin pan just underneath the rim.
6. Bake the muffins for 35-40 min and let it cool completely in the pan.

tip: cover the muffins halfway baking with aluminium foil on top to avoid browning to much.


  1. Banana nut muffins are my favourite (even though I don't like bananas)!

    1. Ohhh that's interesting! You can most likely add nuts to this banana muffins for sure! These muffins are really moist (thanks to the banana) and you still can taste a little bit of banana but the rest is basically all muffin and cakey :P Xx


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