Everyone who knows the difference between a tsp and a tbsp has a special recipe that they know by heart and whip up regularly. I committed this recipe to memory so long ago that I don’t even know where it came from. (Most likely it was adapted from my mom Karin’s banana loaf recipe, but she probably wouldn’t want me sullying her good name with my mediocre muffins.)
The World’s Okayest Banana Muffins are my go-to lazy weekend stay-at-home sweet-tooth brunch treat. They’re quick, easy, hard to screw up, and go great with black coffee. Plus they’re the perfect vehicles for those bananas in your fridge going brown and splotchy. You might not win any awards or impress your older sister who taught you the difference between a tsp and a tbsp, but like a $9 bottle of red wine these banana muffins are just good enough to get the job done.