Banana Muffins

From the archives.

These golden brown muffins owe their airy crumb and glossy exterior to egg whites used in place of full eggs (it also makes them healthier too, but that’s not really the point).  Serve them warm with butter or jam for a delicious breakfast or in addition to a brunch menu.

Banana Muffins
Makes about 12 muffins


1 C sugar
4 egg whites
1/2 C butter, softened
2 ripe bananas
1/4 C milk
2 C flour
1 tsp baking powder
1/2 tsp baking soda


Preheat oven to 350F and butter a muffin pan.

In a large bowl mix the butter, sugar and egg whites.

In a second bowl mash the bananas and milk together.

In a third bowl mix the flour, baking powder and baking soda.

Add the one third of the banana mixture to the butter mixture –
combining gently.  Add one third of the flour mixture to the butter
mixture – combining gently.  Repeat until all ingredients have been
incorporated.  Do not over-mix.

Pour batter into the prepared muffin tin and bake about 40 minutes. 

show hide 5 comments

Caroline - Just found you through Chicagoist which pointed out that we are both talking Banana bread in Chicago. Must be the vibe in our fair city… Glad to find your site!

Sorina - Everything on that plate looks amazing!I would love to try this, sounds very simple and nice:)

Tanya - Those look fabulous…. I hope I can remember them next time I have bananas!

Tracy - I tried these, and they didn’t come out nearly as perfect as yours. Boo hoo! I posted about it today. Any idea for what I did wrong?

gemma - Hi there, sorry they didn’t work out! (Just read your post.) Using only three eggs, adding egg yolk, whole wheat flour, and nuts would definitely make them MUCH heavier though. The egg whites help to give them the lift and sheen that I found appealing in my experiment. I too often over-mix, that could also be a culprit. I will try to make these again soon to give you a some more pointers. I’m glad your son liked them though!

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