This is an all-time favorite banana muffins recipe that is very simple with a really great flavor. You will need very ripe bananas with almost brown skin, these are the ones that will give your muffins the best flavor. Peel the bananas and add them to a large bowl and use a fork or potato masher to mash the bananas until they are well mashed. Add a quarter cup of vegetable oil to the mashed bananas and a quarter cup of melted unsalted butter. You are using a mix of butter and oil for the softest possible muffins with the best flavor.
Mix them together and then add granulated white sugar and light brown sugar then combine well. Add tow large eggs and a tablespoon of vanilla extract and mix them then add buttermilk, stir it in and set it aside. For the dry ingredients, in a large bowl, you will add all-purpose flour, baking soda, baking powder, and salt, stir the ingredients together until they are combined.
Bring the wet ingredients and start adding the dry ingredients in batches while mixing them gently and be careful not to overmix your muffin batter, you want to mix them just until the dry ingredients are moistened. Get your muffin tins and butter them of you can line them with liners then scoop your banana muffin batter and add them to the muffin tins about three-quarters full.
This recipe will make about 15 muffins so you will need an extra tin or you can bake them in batches. For a really good option, you can prepare streusel toppings, this topping is really good, its brown sugar base and it adds a nice extra texture to the muffins. Start with half a cup of all-purpose flour in a bowl then add light brown sugar and salt them combine the ingredients.
Add cold unsalted butter and cut it into the dry mixture until the butter is well mixed in and it resembles coarse crumbs, adds them onto the banana muffin batter. The streusel topping is totally an option and if you don’t want it you can skip that part and bake the muffins in a 425 degrees Fahrenheit preheated oven and bake them for 8 minutes. Once 8 minutes have passed, leave the oven dors closed but reduce the heat to 350 degrees Fahrenheit.
Make sure you leave the oven doors closed, which is very important, bake them for another 7 to 8 minutes. By staring with the high temperature your muffins will rise and have the large muffin tops when you reduce the heat, they continue to cook in the inside without burning the muffins, this is going to give you the best softest muffins. When they are finished baking, let them cool then serve.
- 3 ripe bananas
- ¼ cup canola oil (may substitute vegetable oil) (60ml)
- ¼ cup unsalted butter melted and cooled at least 5 minutes (60g)
- ½ cup sugar (100g)
- ½ cup light brown sugar tightly packed (100g)
- 2 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour (250g)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup buttermilk (60ml) room temperature preferred
- Streusel (optional)
- 1/2 cup all-purpose flour (65g)
- 1/2 cup brown sugar (100g)
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold (60g)
- Preheat oven to 425F (220C) and line a muffin tin with paper liners
- Place peeled bananas in a large bowl and use a fork or a potato masher to mash them – bananas should be well-mashed.
- Add canola oil and melted butter and stir well.
- Stir in sugars until well-combined.
- Add eggs and vanilla extract and buttermilk and stir well. Set aside.
- In a separate bowl, whisk together your dry ingredients – flour, baking powder, baking soda, and salt.
- Add dry ingredients to your wet batter and gently fold in until ingredients are just combined.
- Portion batter into prepared muffin tin, filling each liner 3/4 of the way full. Set aside and prepare your Streusel topping.
Streusel Topping (optional)
- Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.
- Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.
- Sprinkle streusel topping evenly over each muffin.
- Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C). A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.
- Allow muffins to cool before enjoying.