Monday, May 25, 2020

Banana Currant Muffins - #MuffinMonday

Happy Labour Day (Jamaica)! Happy Memorial Day (US)! And enjoy your Spring Bank holiday (UK)!  And happy Muffin Monday everyone! Scroll down to see the delicious muffin lineup this month.

A couple weeks ago, my cousin gave me a hand of extremely ripe bananas. And even though I have used banana in muffins several times over the years, I just couldn't resist one more banana muffin. This time I threw in some currants. Simple and delicious. 

Banana Currant Muffins 
Yield: 16 muffins 


1/2 cup currants
2 cups flour 
1 teaspoon baking soda 
1 teaspoon cinnamon
1/4 teaspoon nutmeg 
1/4 teaspoon salt 
2 cups mashed bananas 
3/4 cup brown sugar 
2 eggs, beaten
1/2 cup oil
1 teaspoon vanilla


About 30 minutes to an hour before baking, soak the currants in hot water to let them plump up a bit. After soaking, drain them.

Preheat oven to 350 F. Line a muffin tin with liners. 

Whisk flour, baking soda, cinnamon, nutmeg and salt. In another bowl, mash bananas with the sugar then add the beaten eggs, oil, and vanilla. 

Pour the banana mixture into the flour mixture and add the drained currants. Gently fold the mixture until just combined. 

Fill the muffin wells almost to the top. 

Bake 15 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool and enjoy!

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


  1. All those holidays!! Perfect time to enjoy a muffin!

  2. I've never worked with currants - but I am ALWAYS looking for new ways to try bananas in baked goods; sounds delicious!

  3. Can never have too many banana muffin recipes. My freezer is always full of overripe bananas.

  4. I can smell it!! I don't think you should add sugar if bananas are overripe