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  • Laura Cognetti

Best Ever Banana Muffins

Updated: Jun 1, 2020

Who doesn't love warm, homemade banana muffins right from the oven? Bananas aren't something I normally have in the house as my kids hate them - which is weird. I remember growing up a banana was one of the most convenient fruits around, but for some reason my kids detest them. Christopher wouldn't eat banana bread or banana muffins, if it has a banana he isn't a fan. Charlotte, however, loves banana muffins! When the stay-at-home order was put into place I was so nervous about groceries and was lucky enough to be able to find Brookside Farms Home Delivery - a produce delivery company who shifted their business from restaurant orders to home delivery. Every week we get bananas - which I am aware is probably an item that has mass appeal. In an effort to not be wasteful, Matt and I have been eating bananas almost daily - but recently we didn't get to a bunch and they were overripe. As soon as I saw them this morning I knew I wanted to perfect my banana muffin baking. Prior to today I hadn't found a recipe that I loved - so next best thing I found 10 recipes and melded them together.

The below recipe is what I finally settled on, and I'm pretty happy with it. Depending on your own personal taste feel free to add in 1/3 of a cup of chopped nuts or mini chocolate chips. I'd love to hear what you think, so feel free to leave a comment. Don't forget to #greatkitchenescape on Instagram. Thanks for following along ~ LC

As always, gather your ingredients and mash your bananas so they are ready to go. Preheat oven to 350 degrees on convection.

Next, whisk together the dry ingredients in a large bowl- flour, baking soda, baking powder and salt. Set aside so that it is ready when you get the wet banana mixture to add to it. In a medium sized bowl, crack and whisk your egg. Then add in the mashed bananas, sugar, vanilla, cinnamon, nutmeg and melted butter. Combine this with the dry ingredients.

Using a 1/4 cup scoop, scoop batter into prepared muffin tin. If you are using muffin wrappers I recommend still spraying the top of the tin with non stick baking spray so that if the topping bubbles over you can still easily remove from the pan.

Now, make your topping. You can start incorporating the butter into the flour/sugar mixture, but you will need to use your hands to get the right consistency. Once combined, spoon 1 Tbsp of topping over the muffin batter. Pop in the oven and bake for about 15 minutes.

Allow to cool for 10 minutes before removing from pan. Enjoy!

Best Banana Muffins

Muffin base:

1 1/2 cups all-purpose flour

1 1/4 tsp baking soda

1 tsp baking powder

½ tsp salt

1 1/2 cups mashed over-ripe bananas (about 3 medium-large sized)

¾ cups granulated sugar

1 large egg

1/3 cup salted butter, melted- cooled

1 tsp pure vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg


3/4 cup packed light brown sugar

1/3 cup all-purpose flour

3/4 tsp ground cinnamon

3 Tbsp salted butter, softened

1. Preheat oven to 350 degrees, and turn on convection. Spray muffin pan with baking spray and gently wipe off excess from the top.

2. In a large bowl, mix together the flour, baking soda, baking powder and salt – set aside. In a medium sized bowl, crack egg and lightly beat. Incorporate the mashed banana, sugar, vanilla, cinnamon, nutmeg and melted butter.

3. Combine the banana mixture into the flour mixture until just combined. It is best to do this with a baking spatula.

4. Using a ¼ cup scooper, deposit batter into muffin pan.

5. Make the topping – combine the brown sugar, flour and ½ tsp cinnamon. Use your hands and incorporate the softened butter into the dry ingredients as best you can. Gently cover the top of each muffin with one Tbsp of the topping mixture.

6. Bake in preheated oven for 15 minutes. Let cool for 10 minutes before removing from pan – allow to completely cool on a wire rack.

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