Wilma’s Banana Muffins Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - Large Overripe Bananas, The browner the banana, the sweeter the muffin
  • 1 cups - Sugar
  • 1 1/2 cups - All Purpose Flour
  • 4 ounces - Butter, Room Temperature
  • 1 teaspoons - Freshly Grated Nutmeg
  • 1 teaspoons - Baking Soda
  • 1 teaspoons - Vanilla Extract
  • 1/2 teaspoons - Kosher Salt
  • 1 - Egg, Room Temperature
  • Directions:

    "Preheat oven to 350F.

    Combine all ingredients using a hand mixer or stand mixer with a paddle attachment. Mix until just incorporated and batter is smooth.

    Spoon batter into lined cupcake tin, filling each spot a little over halfway.

    Bake muffins for 25-30 minutes, or until a toothpick inserted in the middle of the largest muffin comes out clean.

    Once muffins are out of the oven, pull them out to the muffin tin.

    I always remembered these muffins for their really sticky, sweet tops. If you are a fan of that texture, put them in a tupperware with the lid on while they are still warm. The steam will give them that rich, sticky texture. If you like a drier muffin, allow them to fully cool before transferring to a tupperware.

    They'll keep on the counter for about a week. "

    Brief Description

    I grew up eating these muffins when my family would visit my grandma out on her farm in Kansas. They're super moist and incredibly easy to make. It's also one of those great recipes that uses those bananas you had sitting around for too long.

    -Hayley Waleska

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 30 min


    Posted By:


    Posted On:

    April 15, 2021

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