Lois’s Banana Muffins

Some recipes are more than just a list of ingredients and instructions—they carry memories, traditions, and a sense of home. These banana muffins are exactly that.

For as long as I can remember, my grandmother, Lois, always had a tin of these muffins on the table. Whether we were visiting for the afternoon or staying the night, my cousins and I knew there would always be a warm, sweet muffin waiting for us. They were a staple at breakfast, a quick snack before heading outside to play, and—if my dad was lucky—Grandma would sneak a tin into the car for him to take home.

After she passed, we often reminisced about those muffins, wishing we knew her exact recipe. Then, last Christmas, my parents gifted me one of her old cookbooks, and tucked inside the pages, we found a handwritten recipe card. It felt like a little piece of her had found its way back to us.

There’s nothing fancy about these muffins—no secret ingredients or complicated techniques. They’re just a simple, delicious way to use up overripe bananas, just as Grandma always did. And somehow, they turn out perfect every time.

I hope they bring as much warmth to your kitchen as they have to mine.

Ingredients

• 1 ½ cups of flour (Grandma said to sift, but I never do!)

• 1 tsp baking soda

• A pinch of salt

• 1 cup white sugar

• ½ cup softened butter (she used margarine, but we prefer butter)

• 1 Tbsp hot water

• 1 egg

• 1 cup mashed bananas (about 2–3 bananas)

Instructions

1. Preheat the oven to 400°F (or 350°F if your oven runs hot like mine). Grease a muffin tin or line it with paper or silicone liners.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a separate large bowl, cream together the butter and sugar until light and fluffy.

4. Add the egg and hot water, mixing until well combined.

5. Stir in the mashed bananas.

6. Gradually add the dry ingredients to the wet ingredients, stirring as little as possible to keep the muffins light and tender.

7. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.

8. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cool for a few minutes before enjoying!

These muffins are best eaten fresh, but they also freeze beautifully—if they last that long!

Let me know if you give them a try. I’d love to hear if they become a favorite in your home too.