Easy Bakery Banana Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups plus 2 tablespoons (205 grams) bread flour
02 -
1 tablespoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon fine salt
05 -
3/4 teaspoon ground cinnamon (optional)
06 -
1/4 teaspoon ground nutmeg (optional)
→ Wet Ingredients
07 -
1 1/2 cups (354 grams) mashed, very ripe bananas (about 3 large bananas)
08 -
1/2 cup (100 grams) granulated sugar
09 -
1/4 cup (50 grams) light brown sugar
10 -
2 tablespoons (28 grams) unsalted butter, melted and cooled
11 -
1/4 cup (50 grams) vegetable or canola oil
12 -
2 large eggs
13 -
1 teaspoon vanilla extract
→ Optional Mix-ins
14 -
3/4 cup (75 grams) walnut halves or pecans, toasted and chopped
15 -
1 cup (170 grams) chocolate chips
→ Toppings
16 -
Coarse sugar (optional, for garnish)
# Instructions:
01 -
Preheat the oven to 425°F. Position an oven rack to the middle or upper middle position. Line a standard muffin tin with paper liners.
02 -
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using.
03 -
In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined.
04 -
Pour the wet ingredients into the dry ingredients and stir until just barely combined. Stir in the nuts or chocolate chips, if using.
05 -
Divide batter evenly among the muffin tin cups, filling each 3/4 full for large muffins. For smaller muffins, fill the cavities of two pans 2/3 full. Sprinkle each with coarse sugar for a crunchy shiny topping, if desired.
06 -
Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes. Let cool in the muffin pan for 5 to 10 minutes before removing to a wire rack. Serve warm or at room temperature.
07 -
Store in an airtight container for up to 3 days.
# Notes:
01 -
Reduce baking powder to 2 teaspoons if at high altitude.
02 -
Use very ripe bananas that are deeply spotted and almost black for moist and flavorful muffins.