Eternally-forgotten-in-the-freezer-banana muffins

Secret page - Sandy’s delivery service - November 2025 recipe

Recipe for 12 muffins

Preparation time : 10 to 15 minutes (depending on how much of a muffin-ninja you are)

Baking time : 30 minutes

Ingredients

  • 3 ripe bananas (you can use the ones you've forgotten about in your freezer for ages)

  • 2 eggs

  • 1/2 cup (125 ml) of vegetable oil

  • 1 tsp (5 ml) of vanilla

  • 1/2 cup (125 ml) of sugar

  • 1 cup (250 ml) of white flour

  • 1/2 cup (125 ml) of whole wheat flour (if you don't have any, you can use the same amount of white flour)

  • 1/2 cup (125 ml) of rolled oats (whole or quick-cooking oats, it will change the texture a little, but seriously, use what you have on hand)

  • 1 tsp (5 ml) baking powder

  • 1/2 tsp (2.5 ml) of salt

  • 1/2 cup (125 ml) of chocolate chips (dark or milk). Optional (but be aware that it's not as good without chocolate).

Preparation

  1. Place the rack in the center of the oven and preheat it to 175°C (350°F)

  2. a. If the ripe bananas are frozen, start by taking them out of the freezer and transferring them to the microwave without peeling them. Defrost them in 30-second intervals until the frost has melted and they are soft to the touch. Cut off the ends with kitchen scissors and squeeze out the contents into a large mixing bowl.

    b. If the ripe bananas are not frozen, peel them and place them in a large mixing bowl.

  3. Mash the bananas well until they form a smooth puree (there will probably be some lumps, but that's fine). Stir in the eggs, oil, and vanilla to form a smooth mixture.

  4. Add the sugar and mix well until smooth.

  5. Add the baking powder, salt and oats and mix well.

  6. Add the flour and mix a little more gently until it's moistened. If you stir like there's no tomorrow, your mixture will be well combined, but your muffins will be less tender.

  7. Place muffin liners (paper or silicone) in a muffin tin. If you don't have any, you can simply grease the tins (but watch out for the washing up that will follow).

  8. Pour the muffin batter into the pan. You can use an ice cream scoop to help, but if you don't have one, just do your best.

  9. Bake the muffins for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Even if they smell amazing, let them cool for at least 10 minutes.

  10. Enjoy.

You can easily double the recipe and freeze the muffins.

Materials needed

  • Measuring cups

    • 1/2 cup

    • 1 cup

    • 1 Pyrex measuring cup (Optional, but always handy, especially for measuring liquids)

  • Measuring spoons

    • 15 ml

    • 5 ml

    • 2.5 ml

  • A large bowl

  • Kitchen scissors or knife

  • A mixing spoon

  • A fork

  • A spatula (Optional: but it helps you scrape the sides of the bowl so you don't waste any muffin batter)

  • An ice cream scoop (Optional: you can just use a regular spoon)

  • Muffin tins

  • Muffin liners (silicone or paper)