Lemony Banana Olive Oil Muffins

June 12, 2013
2 Ratings
Photo by Emily Levenson @
  • Makes 12
Author Notes

This recipe is inspired by 101 Cookbook Lemony Olive Oil Banana Bread. I hate wasting produce and had all the ingredients. This recipe is rather simple. It can be made in an hour but produces a hearty, yummy treat to pair with coffee for the whole week. —Melissa Roels

What You'll Need
  • 1 cup whole wheat Flour
  • 1/4 cup flaxseed meal
  • 3/4 cup all purpose flour
  • 3 teaspoons baking powder
  • 1/3 cup packed dark brown sugar
  • 1 teaspoon kosher salt
  • 1 large egg
  • 1/3 cup milk
  • 1/2 cup olive oil
  • 1 1/2 cups smashed ripe bananas (about 2-3)
  • 1 teaspoon fresh grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips or chopped bittersweet chocolate
  • 1/3 cup chopped nuts (optional)
  1. Position rack in middle of oven, preheat to 400 degree F. Grease only bottom of a standard 12 cup muffin tin.
  2. In large bowl whisk dry ingredients. In a small bowl whisk together mashed banana, egg, milk, olive oil, vanilla and lemon zest.
  3. Create well in dry ingredients, pour liquid ingredients into well mix once to incorporate. Add remaining ingredients and stir until just combined and moistened (batter should have lumps in it!)
  4. Distribute with 1/4 c measuring cup into muffin tin until batter is evenly distributed. Bake until tops are golden and tooth pick comes out clean in center, about 20-25 minutes.
  5. Remove pan from oven, remove muffins immediately or let pan rest up to 5 minutes. Transfer to wire rack to cool. Enjoy!

See what other Food52ers are saying.

  • Melissa Roels
    Melissa Roels
  • Ingrid
  • Jeanene
  • mstv

5 Reviews

Ingrid June 5, 2016
I baked them into jumbo muffins and they were delicious - moist and delicate (on the airier side) with a just a touch of crust on top. Made it entirely with all purpose flour since I didn't have flaxseed meal or whole wheat on hand. I would increase the lemon zest to 2 tsp next time since the lemon flavour was too light. Baked it for 20 minutes. This recipe is a keeper!
Melissa R. September 2, 2016
So happy you enjoyed this Ingrid! Thanks for the helpful tips :)
Jeanene October 16, 2013
I thought these looked and sounded delicious, but mine didn't turn out that way. There is no leavening agent in this recipe--was that an oversight? I didn't correct for it as my instinct told me I should, and mine look more like hockey pucks than muffins.
Melissa R. October 16, 2013
That was definitely an oversight on my part! Thank you for the comment, I'll revise the recipe but there should have been 3 tsp baking powder. Hopefully this will encourage you to try again!
mstv June 16, 2013
The recipe from 101 cookbooks is actually based on Melissa Clark's recipe, as Heidi of 101 states on her blog at