We had overripe bananas sitting on our counter, so I had to decide if I wanted to freeze it or use it all now. We haven’t had muffins in awhile, and we don’t have freezer space (what’s new?), so Bananas Bread Muffins it was. I must’ve attempted banana bread at least 2-3 other times and it never turned out good… edible, but not so good to keep anyone coming back for more. It was always too dry or two bread or floury tasting; it was never enough bananas no matter how many bananas I put or how ripe they were. Well today, I win! The banana bread muffin came out perfectly banana-y, moist and just the right amount of tenderness as you bite into it. I kid you not the kids finished 4 mini muffins each in one sitting today and proceeded to ask for more. I adapted my recipe from Cookie and Kate.


5 ripe bananas mashed (4 were polka dotty and 1 was black)

1/3 cup oil (we used corn today)

1 3/4 cup flour

1/2 cup maple syrup

1/4 cup rice milk

1 tsp cinnamon

1 pinch of salt

1 tsp baking soda

1/4 cup vegan dark chocolate chips


1-Mix everything up

2- Preheat toaster oven to 325F and bake for 18-20minutes.

**Note: I had enough for 2 mini muffin pans and 1/2 loaf pan (butter the pan and bake 30-35minutes). I added one egg to the loaf batter (which I baked last) to see how it would taste with the egg (it was even more moist than the mini muffins without it). Those who have been following my blog knows that I try to omit egg when I can, because Olivia is a little allergic to it.

That’s all! Can’t wait for hubby to come home from work to try my first no-fail banana muffin bread😋

Do you have a secret on how to make the perfect banana bread/muffin?

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