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Banana muffins
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5 from 1 vote

Banana Muffins

These banana muffins are simply divine with bakery-style domed tops. They're also soft and moist and packed with banana flavor.
Prep Time15 minutes
Cook Time25 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 323kcal
Author: Alison

Ingredients

  • 2 cups All Purpose Flour
  • ½ cup Light Brown Sugar
  • ½ cup White Granulated Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ½ cup Butter Lightly Salted
  • 1 and ¾ cups Mashed Banana About 3 Large Ripe Bananas
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Walnuts Chopped, plus more to place on top of the muffins before baking
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Set aside.
  • Add the all purpose flour, brown sugar, white sugar, baking soda, baking powder, salt, ground cinnamon and ground nutmeg to a mixing bowl and mix together.
  • Add the butter to a microwave safe bowl and melt it. Add the mashed banana, eggs and vanilla to the melted butter and mix together.
  • Pour the wet ingredients over the dry ingredients and mix into a batter.
  • Add the chopped walnuts and mix in.
  • Divide the batter evenly between the muffin partitions of your prepared muffin tray.
  • Add some more chopped walnuts directly to the top of the muffins.
  • Bake for 25 minutes at 350°F until beautifully browned on top and a toothpick inserted into the center of one of the muffins comes out clean.
  • Allow to cool for a few minutes before transferring the muffins to a wire cooling rack to cool completely.

Video

Notes

  1. It's crucial that you use ripe and spotty bananas for your muffins. Ripe bananas have a much higher concentration of sugar than unripe bananas which are much higher in starch. So it's really crucial that your bananas are ripe and spotty so that your muffins will be delicious. Don't be afraid of brown spots.
  2. We used lightly salted butter but unsalted butter will also be totally fine. 
  3. The walnuts are optional, you can leave them out or replace them with something else like pecans. 
  4. Don't over-mix your batter. Mix until just mixed and no longer. Over-mixing the batter can affect the texture making your muffins dense instead of light and fluffy. 
  5. Make Them Dairy-Free: This recipe is equally good with coconut oil instead of butter for a dairy-free version. If you're using coconut oil then use the same quantity as the butter (½ cup) which is 109g coconut oil if you're weighing it out. 
  6. Storing: Keep your muffins stored in an airtight container at room temperature for a few days or in the fridge for up to a week. They are also freezer friendly. 

Nutrition

Serving: 1Muffin | Calories: 323kcal | Carbohydrates: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 223mg | Potassium: 240mg | Fiber: 2g | Sugar: 23g | Vitamin A: 302IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg