Banana Bread Muffins with Pork Lard

These banana bread muffins are buttery and soft with a crispy top. With just 10 ingredients these muffins come together in 30 minutes using one bowl. The trick to fluffy muffins is using half butter and half pork lard to create a moist inside and a crispy outside. We know what you’re thinking. No, you can’t taste the pork lard! They taste like classic banana bread just in muffin form. Make them for a quick snack or an after dinner dessert by adding chocolate chips into the mix.

Shop our 100% pasture-raised, grass fed Pork Leaf Lard

Baking Substitutions

• Sugar swaps: This recipe works well using granulated sugar or coconut sugar. The ratio is 1:1 so it depends on what sugar you like to bake with. We have not tried making this recipe with maple syrup.
• Use all butter: This recipe calls for half butter and half lard; however, this recipe works fantastic with all butter. Just swap in 8 tablespoons of melted unsalted butter instead of using lard. It’s that simple.
• Optional add-ins: These muffins are so moist and tender as is; however, mix it up by adding chocolate chips, walnuts, dried fruit or even some additional spices (cinnamon & nutmeg).

Baking tips for lard:

• Lard is a substitute for butter. Use a 1:1 ratio.
• Use half butter and half lard in baking recipes. Swap out half the butter and replace with half lard. This way you’ll keep some of that butter flavor! If you’re trying to swap lard into a new recipe, start by just replacing a few tablespoons to make sure it works.
• Pork Lard vs Pork Leaf Lard? We have baked this recipe with both pork lard and pork leaf lard. The muffins come out soft, moist and crispy. Pork Leaf Lard has a neutral flavor (perfect for baking) and Pork Lard has a mild roasted pork flavor. However, when making these muffins you won't taste that porky flavor from Pork Lard as the banana and butter help mask it. 

One Bowl Banana Bread Muffins

Prep time: 10 minutes
Cook time: 20 to 22 minutes
Total time: 30 minutes
Makes: 8 to 10 muffins

Ingredients
1 ½ cups of all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
4 tbsp unsalted butter, melted
4 tbsp pork leaf lard or pork lard, melted
1 cup spotty banana, mashed (3-4 bananas)
½ cup sugar or coconut sugar
2 eggs
1 tsp vanilla extract

Optional add-ins:
¼ cup chocolate chips
¼ cup walnuts, chopped
Dash of cinnamon & nutmeg
¼ cup dried fruit (raisins or cherries)

Instructions

1. Preheat the oven to 350 F. Line a muffin tin with parchment paper liners. Optional to lightly spray inside of paper liners with avocado spray.
2. In a small pot, add pork lard over medium-high heat. Once the lard is completely melted, remove and set aside. Then add in butter and once completely melted, turn off and set aside.
3. In a large bowl, mash bananas and then add in butter, pork lard, eggs and vanilla extract. Lightly mix until just combined. Add the dry ingredients and mix until combined. Do not overmix the batter as it will make your muffin texture dense after baking. Muffin texture should be light and fluffy.
4. Evenly divide the batter into parchment paper liners, filling about two thirds. Bake for about 20-22 minutes or until a toothpick inserted into the middle comes out clean.
5. Remove muffin tin from the oven and let rest for about 5 minutes. Transfer muffins to a wire rack to finish cooling.
6. Enjoy warm with some butter or store in an airtight container for up to 4 days at room temperature.