Banana Breakfast Muffins


Before we get on to the recipe, I have a very important question: do you put chocolate chips into your banana bread?  It completely stunned me to find bakeries in Toronto selling chocolate-less banana bread, and I’ve developed a theory that this convention is yet another East/West baking divide.

When I meet someone who also comes from Western Canada, one my first questions is usually, “Do you know what puff wheat squares are?”  Then we proceed to bond over how delicious these childhood treats are, and how unfortunately absent they are in Ontario.  For you Easterners, think of a rice crispy square that’s made with hearty, chewy, pleasantly nutty puffed wheat, and held together with a chocolate mixture instead of marshmallow.  Through extensive (probably very annoying) social field research, I’ve established familiarity with puffed wheat squares as a firm difference between Eastern and Western Canadians. Now I’ve moved onto testing my hypothesis about banana bread: Westerners prefer chocolate; Easterners eat their banana bread plain.

As someone connected to both sides of the country, leaving out the chocolate chips was a very difficult decision to make.  However, I most prefer these muffins warm from the oven, first thing in the morning.  And while I’m a chocolate fiend, I usually don’t mix it with breakfast. Whichever way you choose—please enjoy these wonderfully  moist and airy muffins with your morning cuppa.

Banana Breakfast Muffins

You’ll need:

  • 1 cup four
  • 1tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 2 overripe bananas
  • 1/3 cup packed dark brown sugar
  • 1/4 milk
  • 2 tbls butter, melted

Preheat oven to 350 degrees F.

Using a sturdy fork, mash bananas inside of a large mixing bowl. Add in brown sugar, butter, and egg (ensure egg is at room temperature so as not to chill the melted butter) and stir until combined.

In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to the bowl with wet ingredients and stir until just incorporated.

Pour in milk gradually, a few tablespoons at a time and stirring as you go, just until you’ve reached a very thick, yet slightly pour-able consistency with the batter (the size of the bananas can slightly alter the amount of milk needed).

Spoon batter evenly into six buttered muffin tins. Bake approximately 20 minutes until starting to brown around the edges.

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