These banana muffins are not only moist and delicious and bursting with flavor (everything a muffin should be), but they are also so easy to make. I made these twice with my 3-year-old and she was able to do most of the work if I helped her measure it all out.
We love these muffins so much that my kids get excited when we have over ripe bananas and they beg for me to make them. They are our favorite! AND they make the house smell amazing!
I’m currently en route to the airport (a banana muffin in hand) where I’ll make my way to Florida to watch my sisters and cousins participate in the Disney Marathon. I’ll just be an observer for this event (the only kind of marathons I do are Netflix marathons), but I’m still excited to escape from the frigid temps for a few days!
While I’m not running the marathon, I do plan to participate in the other fun events that (hopefully) sunny Florida has to offer and maybe even visit some of the parks — I’ve never been to Disney before (honestly I’m not really much of an amusement park person) but I’d love to hear your must-see/must-do suggestions (in or out of the parks)!
But for now, let’s talk banana muffins.
What Is The Secret To The Perfect Muffin Dome
A few years ago I mastered the secret to making muffins with the perfect dome. I just don’t like flat muffins. The muffin top is my favorite part of the muffin. Do you all remember that Seinfeld episode about muffin tops? Anyway, today I will share my secret with you!
The secret really is for the batter to be lumpy and to fill the muffin cups all the way to the top if not higher, just as you can see in the pictures.
There’s one more secret. Preheat your oven to a higher temperature then to turn down the heat when you put the muffins in. This will help them rise nicely. You will still want to bake these at 400 F degrees which will help the outside of the muffins set, while the inside is still liquid.
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar granulated
- 1 tbsp baking powder
- 1 tsp salt
- 4 ripe bananas roughly mashed with a fork
- 2 eggs
- 1/2 cup applesauce
- 1/3 cup milk I used lactose free
- 1 tsp vanilla extract
- Prepare oven and muffin pan: Preheat the oven to 425 degrees F. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.
- Combine dry ingredients: In a large bowl combine the flour, granulated sugar, baking powder and salt. Set aside.
- Combine wet ingredients: In another bowl whisk the mashed bananas with the eggs, applesauce, milk and vanilla extract.
- Make batter: Add the banana mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don’t over mix, and keep in mind the batter will be a bit lumpy.
- Spoon into muffin tin: Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. The batter should be enough for 12 small muffins or 6 jumbo muffins.
- Bake: Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.
- I used 4 medium bananas for this recipe, about 1 1/3 cup of mashed banana.
- For a dairy free version, use lactose free milk.
- You can substitute the apple sauce with 1/2 cup cold butter. Add the butter to the flour mixture and using a pastry blender cut in the butter until the mixture resembles coarse crumbs. Add the wet mixture to this and stir.
- Nutritional information is for based on 6 jumbo muffins, if making 12 muffins, divide everything by 2 to get nutritional information for a smaller muffin.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.