Banana Muffins


We run the nutrition club at school. I don’t call it a breakfast club because the kids come throughout the day, not just in the morning. We often have healthy stuff like apples, bananas and yogurt on hand for snacks. I never know how much we are going to go through, so we occasionally end up with overripe fruits. For the bananas, we freeze them in packages of 4-5 so that they are ready to be made into banana bread. When needed, the kids can take out a package from the freezer the day before, and it will be ready for use the next day.


Yields 2 loaves or 17 muffins

454g ripe frozen bananas (roughly 4 -5)
125g butter or margarine (1/2 cup)
150g brown sugar (1/2 cup + 2 tbsp)
2 units eggs (large)
5g vanilla (1 tsp)
100g sour cream (1/3 cup)
360g all purpose flour (2 cups + 1/3 cup)
pinch salt
15g baking powder (2 1/2 tsp)
15g baking soda (2 tsp)

1 unit fresh banana (small diced)
185g mini milk chocolate chips (1/2 cup)
Crumb topping (optional)

In a mixing bowl, mash frozen bananas
With a proper cutting board set up, cut banana in 1/4″ dice. Set aside
Sift salt, baking soda, baking powder, and all purpose flour. Set aside
In a stand mixer fitted with a paddle attachment, whip butter and brown sugar on low speed for 5 minutes
Mix eggs and vanilla into the stand mixer and slowly blend at low speed for 2 minutes
Scrap down the sides when necessary
Add banana puree and sour cream, and mix until fully incorporated
Scrape down the sides when necessary
Slowly add the flour mixture 1/4 cup at a time
Once the flour is incorporated. add cut bananas and chocolate chips
Line muffin trays with muffin liners, Using a #20 scoop (2 oz volume or yellow handle), scoop batter into lined muffin trays
Sprinkle crumb topping on top (optional)
Bake in a convection oven 350Β°F with 2/3 fans for 18-20 minutes.

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