Description
These easy bakery-style banana muffins offer a moist, flavorful treat with the perfect balance of ripe bananas, warm spices, and optional nuts or chocolate chips. Made with simple pantry staples and baked to golden perfection, they’re great for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 1/2 cups plus 2 tablespoons (205 grams) bread flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients
- 1 1/2 cups (354 grams) mashed very ripe bananas (about 3 large bananas)
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 2 tablespoons (28 grams) unsalted butter, melted and cooled
- 1/4 cup (50 grams) vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins and Garnish
- 3/4 cup (75 grams) walnut halves or pecans, toasted and chopped OR 1 cup (170 grams) chocolate chips
- Coarse sugar, for garnish if desired
Instructions
- Preheat oven: Preheat your oven to 425°F and position the oven rack in the middle or upper middle position. Line a standard muffin tin with paper liners to prepare for the batter.
- Combine dry ingredients: In a large bowl, whisk together bread flour, baking powder, baking soda, fine sea salt, and the optional cinnamon and nutmeg until evenly mixed.
- Mix wet ingredients: In a separate medium bowl, whisk mashed ripe bananas with granulated sugar, light brown sugar, melted and cooled unsalted butter, vegetable or canola oil, eggs, and vanilla extract until well combined.
- Combine wet and dry mixtures: Pour the wet banana mixture into the bowl with the dry ingredients. Gently stir until just combined with no large streaks of flour. Avoid overmixing to keep muffins tender. Fold in optional toasted nuts or chocolate chips if using.
- Portion batter into muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full for large muffins. Alternatively, fill about 15 smaller muffins by filling muffin cavities two-thirds full. Sprinkle coarse sugar on top if you want a crunchy, shiny topping.
- Bake muffins: Bake in the preheated oven for 14 to 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool in the muffin pan for 5 to 10 minutes.
- Cool and serve: Transfer the muffins to a wire rack to cool completely or serve warm. They’re delightful either way.
- Store muffins: Keep the muffins in an airtight container at room temperature for up to 3 days for optimal freshness.
Notes
- Use very ripe bananas with brown spots for maximum banana flavor and natural sweetness.
- Do not overmix the batter to ensure tender, moist muffins.
- Optional spices like cinnamon and nutmeg enhance flavor but can be omitted.
- Substitute nuts with chocolate chips or omit both for a nut-free version.
- Coarse sugar on top adds a delightful crunchy texture and a shiny finish.
- For smaller muffins, reduce the fill level and adjust baking time as needed.
