Banana Graham Muffins

I recently bought a little cookbooklet called Chiquita Banana’s Cookbook. It’s a delight. It’s full of delicious looking recipes for cakes and shakes and disgusting recipes for dips and curries… Since I’ve yet to post a recipe for muffins on this site (trust me, I’m as surprised as you), I thought this little diddy from Chiquita Banana’s Cookbook might just be the perfect recipe to start the muffin train a-rolling.

In the original recipe, Chiquita suggested that one use bran flakes to flavor the muffin batter. I’m not so in to bran and so I used what I thought might work: crushed graham crackers. Turns out my inclination was pretty darn correct, the muffins turned out to have a wonderful graham flavor that caused Collin Murray to eat several of the warm muffins right out of the pan.

Now I must admit that my freezer is absolutely full of frozen bananas because I’m one of those strange people who doesn’t like an over-ripe banana and as soon as though brown spots appear, in the freezer those bananas go. So, if you have a freezer full of bananas, feel free to use them in this recipe but I will warn that I did use fresh and was quite happy with the results.

And here’s a hot tip for y’all, I mashed my bananas with a whisk. It works quite well for ripe bananas in need of a coarse mash but I’m not overly sure that it would produce the same results for the frozen variety.


I made these muffins as minis, and got about 30 little gems out of the batter. However, if you wanted to make them larger, I would say the mix would make about 12 and that you should just extend the baking time a wee bit.

These muffins were so tasty I could hardly stand it. Collin Murray and I ate them warm with salted butter and milk for a nice afternoon snack but I have a feeling that we will be just as likely to be eating them in the morning…as a mid-morning snack…after lunch…as a mid-afternoon snack…well, I think you get the idea.

Banana Graham Muffins (adapted from Chiquita Banana’s Cookbook)

Makes about 30 mini muffins (or 12 standard-size)

1 cup crushed graham crackers

1 cup all purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

¼ cup granulated sugar

1 cup mashed bananas (about 3 of a medium size)

¼ cup milk

1 egg

¼ cup canola oil

1 teaspoon vanilla extract

Preheat the oven to 350˚F and line a mini muffin tin with paper liners.

In a large bowl, combine the graham crackers, flour, baking powder, salt and sugar and lightly whisk to combine. In a separate bowl, combine the mashed bananas, oil, milk, egg and vanilla and stir to combine.

Make a well in the center of the large bowl and add in the wet ingredients. Use a spatula to stir the batter together being careful not to over mix. Portion the batter into the muffin cups using a small cookie scoop. Bake for 15 minutes or a toothpick inserted into one of the muffins comes out clean.

Serve with salted butter and enjoy.

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