A Mother’s Guilt Banana Muffins

Banana MuffinYesterday I had a freak out on my son.  Not a physical freak out, just a verbal freak out.  It flowed out of my mouth like lava and I could hardly contain it.  What began as a relatively simple trip to the grocery store to pick up a few things for weekly lunches, turned into an all out rant about everything from lack of fruit in his diet to his carefree, nonchalant attitude about failing his final poetry assignment.

I muttered under my breath, I muttered out loud. I muttered to myself, and I muttered to anyone within earshot. I had a complete lack of control over my mouth and I felt like I was losing my mind and there was no way to stop it.  I went on and on and on and on.  It started in the store, moved to the car, and ended at home. I’m not even kidding.

Banana MuffinWhat came over me?  PMS? An alien invasion of my body?  Genetics?  (My mom was the reigning champion of lengthy rants under her breath.) I don’t know what caused the original root of my verbal diarrhea, but I do know what came over me later.  Guilt.  Big, big, guilt.  The worst kind of guilt.  A mother’s guilt.

Banana MuffinAs a mother, I try very hard to make sure that my kids are healthy and happy.   All I want is to give my children all the tools that they will need to succeed in life. Yesterday, I failed on both counts. So the fault is almost entirely mine.  Almost.

And I’m sorry.

So today, I made you banana muffins. And just for the record, I don’t like poetry either and no, I don’t know when you’re ever going to use it!

Banana Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 12 large muffins

Serve with a little pat of butter and a lot of love.


  • 3 large bananas, mashed
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1/3 cup butter, melted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 1/2 cup chopped nuts or chocolate chips (optional)


Preheat the oven to 375 F.

In a large bowl, mash the bananas until they are as smooth and lump free as you like. Add all the other ingredients and mix until just combined. Do not over mix.

Use an ice cream scoop to evenly divide batter among prepared muffin liners. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool in muffin tins for 5 minutes before transferring the muffins to a wire rack to completely cool.


Original Recipe by My Friend's Bakery 2013


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    • My Friend's Bakery says:

      Thank you! I didn’t realize there are people in this world that don’t put butter on muffins! 😉

  1. Taylor says:

    I just made these, and they look perfect! They’re still too hot to eat, plus I’m saving them for a visit from my family tomorrow.

    • My Friend's Bakery says:

      You should have doubled the recipe because if your family is anything like mine – there won’t be any left for tomorrow! 🙂 Enjoy!

  2. jackie says:

    Thanks for the recipe i came across it last night they were awesome I have picky eaters but they were all gone in minutes.

  3. Nicole says:

    Just made these muffins. They turned out amazing. My son said I can’t ever make my other recipe. I added cinnamon chips instead of chocolate chips. My son said they’re swag lol

    • My Friend's Bakery says:

      That’s great! I’m so glad he enjoyed them. I’m not sure what “Swag” is but I’m guessing it’s good! 🙂

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