Blue Osa’s Banana Bread Muffins

Blue Osa’s deliciously moist banana bread muffins are a guest favorite! There is something about banana bread that just feels like home, and when you’re at Blue Osa, we want you to feel that you are at your home away from home; your jungle home on the sea.

Bananas are a perfect source of fuel for our yogis and are a great source of potassium, vitamin B6 and vitamin C. We have an abundance of banana trees here at Blue Osa and always have fresh bananas available for our guests. They are also key ingredients in our smoothies.

Speaking of smoothies, if you’re craving a getaway and the idea of sipping on a tropical smoothie full of vibrant prana after a yoga class while lounging on a chair overlooking the expansive postcard-perfect view of the Osa Peninsula, we would love to welcome you to Blue Osa.

Woman with her hair in a bun sitting in Blue Osa's yoga shala looking out onto the Golfo Dulce and mountains just beyond Blue Osa's labyrinth and garden in Costa Rica.

Alright, back to Blue Osa’s banana bread muffins!

How to Ripen Bananas

Because bananas are so abundant here, it’s easy to get our bananas at a perfectly ripe state, the secret to why our banana bread muffins are so perfect!

However, there is a secret to ripening bananas if you need to.

Quick Oven Method

If your bananas are a little green and you want them to ripen quicker, place them on a baking sheet and bake at 250˚F for 15 to 20 minutes depending on the initial ripeness of the bananas.

24-Hour Counter Method

If you are willing to wait 1 day, you can place the bunch of bananas (without separating them) in a paper bag, cover and leave it at room temperature. Bananas emit ethylene which causes ripening. Adding an apple to the bag will speed up the process.

Now if you’re in a situation where you have too many ripe bananas, do not throw them away! You can actually freeze them and use later!

If you’re wanting to use the ripened bananas at a later time to make banana bread muffins, place them un-peeled in a freezer-safe bag, remove any excess air and freeze up to 3 months.

If you’re wanting to use them for smoothies, freeze them peeled and cut into pieces. This makes blending cold, thick and sweet smoothies a snap!


Blue Osa’s Banana Bread Muffins

From the Kitchen of Blue Osa:


1 cup brown sugar

1 cup flour

¼ cup of coconut rapee or unsweetened flaked

1 cup raw almonds

1 cup of butter

3 well ripe bananas

½ cup vegetable oil

5 cup skim milk

2 eggs

1 tsp baking powder

1 tsp cinnamon


Preheat oven to 350F.

In a large bowl combine brown sugar, flour, cinnamon and coconut.

Mix thoroughly with hands.  

Fold in butter until the mixture is moist.

Set mixture aside.  

In a separate bowl, mash bananas and oil and add milk; mix thoroughly.  

Add eggs to the banana mixture until incorporated.

Fold banana mixture into the dry mixture and add almonds.  

Once thoroughly combined, spoon batter into lined muffin tin, filling halfway.  

Bake at 350F for 35 to 40 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Buen Provecho from Blue Osa Yoga Retreat + Spa

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Tags: food, recipes