There’s an art to making a the perfect homemade muffin. Moist. Shouldn’t need butter or jelly on top. Shouldn’t be four million steps to make. Should make the house smell ah-mazing.

My biggest muffin secret? The wooden spoon. Skip the electric mixer (hand mixer OR Kitchen Aid). The best muffins take just a little bit of blending to combine flavors. As an added bonus, hand-mixing is a great way to get your pint-sizer in on the baking magic.

These banana walnut raisin muffins are about as perfect as muffins can get. Delicious right out of the oven, or make them the night before for a grab n’ go kinda morning.

A great way to ease into your work/school week insanity. Little bit of the weekend on a Monday morning.

Most important: Bug-Approved.

Banana Walnut Raisin Muffins - (cool) progeny

Banana Walnut Raisin Muffins


  • 5 small, over-ripe bananas, smashed
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cup of flour
  • 1 cup chopped walnuts
  • 1 cup of raisins


1. Preheat your oven to 350 F. Line a muffin pan with paper liners (or grease pan; whichever your preference).

2. Mash your bananas in a large mixing bowl. Add the melted butter and stir with wooden spoon.

3. Stir in sugar, egg, and vanilla.

4. Add baking soda, salt, and flour. Blend until mixed. Fold in your walnuts and raisins.

5. Bake for 25-30 minutes, or until inserted toothpick comes clean.