One would imagine that I would have already adapted a ‘tried and true’ Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Banana Muffin recipe by now.
The truth is, when the boys were younger, I did try a few banana muffin recipes to no avail. Once the boys’ taste buds wrapped around the Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bundt Cake, they would balk at the mere mention of me baking anything else with our precious ‘rotten bananas’!
“No mommy! We do not want muffins…make Banana Bundt Cake”, they would chorus. Frankly, I do not blame them, so I gave up trying to find the perfect recipe.
Just recently, I was going through the masses of recipes I collect to eventually, one day, adapt…seriously, my husband thinks it is the start of a hoarding issue!
I happened to come upon a recipe that I had hand written on a recipe card for banana muffins…it looked promising. I happened to have the 5 overripe bananas called for in the recipe…too many for my Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bundt Cake...so I thought this would be the perfect opportunity to give banana muffins another go.
Written at the top of the card was…‘Muffin Mania by Cathy Prange’. I googled the name, and discovered an article written by The Toronto Star on September 3, 2008…I remembered reading the article.
It is a heartwarming story. The article states, Martha Prange’s grandmother, Cathy Prange, and her great-aunt, Joan Pauli, “two homemakers from Kitchener, self-published a little book of muffin recipes.” It goes on to say how the cookbook, Muffin Mania, sold over 500,000 copies, has many fans all over the world, but sadly, went out of print in 1997.
The ‘Best-Ever Banana Muffin’ recipe from the cookbook, ‘Muffin Mania’, is the Prange’s family favourite…my adapted version is sure to become one of our family favourites too!
Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Banana Muffins
2 cups mashed bananas (I used 5…make sure they are very ripe)
1/3 cup canola oil
2 tbsp water
1 tsp pure vanilla
3/4 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
1/4 tsp cinnamon
1/2 cup Enjoy Life Chocolate Chips, extra for sprinkling on top
In a large bowl, measure and mix all the dry ingredients…including the Enjoy Life chocolate chips.
In a small bowl, mix together the mashed bananas with the wet ingredients. I like to make sure I really combine the oil with the other wet ingredients well.
Add the wet to the dry, stirring until just combined. Try not to overstir…otherwise, the result are tough muffins.
Fill all 12 muffin cups with batter and sprinkle tops with a few extra Enjoy Life Chocolate Chips.
Enjoy while still warm!
P.S. The boys loved them! It was the perfect quick breakfast for Michael the next morning. What do you like to bake with your over ripe bananas?
Tip 1: Delicious reheated for that just out of the oven warmth.
Tip 2: Muffins freeze perfectly to be reheated at a later date.