A quick and simple one bowl recipe to use up those browning bananas sitting on the counter. These come together fast with minimal mess, and make a perfect snack or addition to lunches. Using a mix of all purpose and whole wheat flour gives a more complex flavor profile, but you could use all regular flour, or even sub in some oat flour. Plus don’t miss the one secret trick to getting perfect bakery style tops!
start with mashing 3-4 bananas
add sugar, eggs, melted butter, vanilla (this is also where I add baking powder+soda, cinnamon)
after dry ingredients are mixed, add to lined muffin tin. I love spraying a bit of this coconut oil spray in the liners to prevent any sticking. Using a cookie scoop helps to get perfect proportions with no mess
bake 7 minutes at 425, then without opening the oven, lower the heat to 375 and bake 15-17 minutes more. The initial high heat speeds up the leavening process and gives a quick rise to form lovely domed tops. Transfer to wire rack to cool
and enjoy! (little boy approved)
Perfect Banana Bread Muffins
A quick and simple one bowl recipe to use up those browning bananas sitting on the counter. Plus a secret trick to getting perfect bakery style tops
Ingredients
- 3-4 ripe bananas
- 1/2 cup melted butter one stick (or melted coconut oil)
- 3/4 cup sugar
- 2 eggs
- 1.5 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon or measure with your heart
- 1 tsp pure vanilla extract again, measure with your heart
Instructions
- Preheat oven to 425 degrees and line a 12 cup muffin tin, use coconut oil spray to avoid sticking
- In a large mixing bowl, mash bananas with a fork
- Add sugar, melted butter, eggs, vanilla
- Add dry ingredients and mix until just combined
- Use a cookie scoop to fill each muffin liner – you want them full, none of that half full business
- Bake in preheated oven for 7 minutes
- Without opening oven, lower heat to 375 and bake 15-17 minutes more
- Check for doneness by gently pressing on them to see if they spring back
- Cool on rack
Notes
- The trick to the delicious tops is the first few minutes of high heat – it creates a tall well-shaped dome with a hint of crisp
- Butter can be substituted for melted coconut oil
- You can use less sugar if needed, I’ve gotten away with 1/2 cup with them still turning out
- You can use all regular white flour, but the addition of the whole wheat adds dimension and I never skip it
- Feel free to add chocolate chips, walnuts, nutmeg, etc
- We store them in a cake stand (if they last long enough to be stored)