banana muffins

Cupcakes, cookies & muffins

Banana Muffins with Olive oil

Traditionally we use more Olive oil than butter, we do have some influences from the French cuisine and therefore butter is used in some recipes, but Olive oil is a Must in every Spanish kitchen! We use it every day for frying, for salad dressings, for softening the vegetables, for most of the culinary processes… and also we use it to bake. I guess these muffins could be baked with butter, but this batter was prepared with olive oil and they were delicious too :D.

We normally have a cortado (expresso with a bit of milk) with some cookies in the morning for breakfast, but instead, we had these wonderful Banana Muffins with olive oil, they had some chocolate chips inside, and they were soooo good!!!

banana muffins

The final result, as you can see is really nice, the texture we achieve is similar to the one we would get if we used butter and in my opinion, the banana flavor stands out more with olive oil. It’s really easy to have these done. Lately, I’m baking them at night… if you want to know why… my daughter has recently discovered Barcelona’s night life; so in order not to fall asleep in the sofa while I wait for the right time to go pick her up, I bake and enjoy my time too!! Lol! Next morning, the batch is ready for breakfast :D.

banana muffins

I’m sending one of the pictures to Photographing Food at Google+, a great community of profesional Photographers, amateurs and all kind of Food Photography “sick” people, lol. If you think you might enjoy it, come and see, participate, upload your pictures and your tips and tricks. The challenge for this month is Breakfast… what is your favorite breakfast?

banana muffins


Ingredients for 12-14 batch: 225 grs of flour, 100 grs of white sugar, 55 grs of brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 65 grs of black chocolate chips, 3 ripe bananas (400 grs aprox), 113 grs of Olive oil (0,4º), 2 eggs at room temperature, 1 teaspoon of vanilla extract.

  • In one big bowl place all dry ingredients: flour, sugars, baking powder, baking soda, salt and choco chips. Mix well. Reserve.
  • Turn oven on to 180ºC. Prepare the molds for the muffins on the oven's rack.
  • In another bowl mix the smashed bananas, the olive oil, the eggs and the vanilla. Mix but don't over stir.
  • Pour the wet ingredients into the dry ingredients bowl. Mix with a silicon spatula until the flour disappears. Don't over mix or they will be hard when baked.
  • Bake for 25 minutes aprox. The exact time will depend on your oven, on the mold... just insert a toothpick and if it comes out clean it will mean they are done.
  • Place over a rack wire and let them cool down. They will last for 3 to 4 days!!!


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09/17/2013 · 9:59 h by Robin

Really nice recipe and photographs. Love the idea of using olive oil and will try!

09/17/2013 · 11:23 h by Núria Farregut

Thanks Robin! They taste great with Olive oil, you’ll see :D

09/17/2013 · 12:25 h by bellini

i love baking with olive oil nuria. i also remember the days when i was chief chauffeur:D

09/17/2013 · 13:19 h by Núria Farregut

Hola Val!!!!
Nice to hear from you :D.

09/17/2013 · 15:25 h by Joan Nova

Your blog looks beautiful since the redesign, your photos are outstanding and I’m hungry for that muffin.

P.S. I’m going to check out that google+ community.

09/19/2013 · 7:40 h by Núria Farregut

Hi Joan! Thanks soooo much for your kind words :D. I really like it now too! It took a long time but it was worth waiting.
That Photography community is awesome… great people, great tips, great photos :D
Muchos besitos

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