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)