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Best Banana Muffins
In general, I am not a huge muffin fan. I usually prefer scones because they are less sweet and I can measure haphazardly when making them. However I had three overly ripe bananas sitting on my counter and decided to try something besides banana bread or banana scones or banana cake! Out of the gate, I substituted many things to make these a little more interesting and a lot less sweet, then converted a lot of the measurements to grams As my chief tester said, “You punched me with something delicious” followed by “please give these to the kids or I will eat them all.”
Ready for the oven!
This recipe comes from an almost 30 year old baking contest in Connecticut using King Arthur Flour. My all purpose flour was not King Arthur but rather a good quality type flour I buy from Costco.
Make these! You don’t need a mixer and you won’t be sorry.
Best Banana Muffins
Yield: 10-12 muffins
Topping Ingredients
- ¼ cup (30 grams) unbleached all-purpose flour
- ¼ cup old fashioned oats
- ¼ cup (53 g ) dark brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons (½ stick) butter, room temperature
Muffin Ingredients
- 1½ cups (180 grams) unbleached all-purpose flour
- 1 teaspoon (6 grams) baking soda
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon salt
- 3 large, ripe bananas, mashed
- ½ cup (120 grams) granulated sugar
- 1 egg, slightly beaten
- ⅓ cup (5 ⅓ Tbsp) butter, melted
Instructions
For the topping, in a medium bowl, mix flour, oats, brown sugar and cinnamon. Add butter or margarine and mix with a pastry cutter until crumbly. Put aside while preparing muffin batter.
For the muffins, in a large bowl, combine flour, baking soda, baking powder, and salt . Set aside.
In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter. Mix well. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. I use an ice cream scoop to do this. Using your hands, arrange the coarse, pea-sized crumbs of topping over the muffin batter and lightly press into the raw muffin .
Bake at 375 degrees for 18 to 20 minutes (mine took 20 minutes) or until muffins test done with a cake tester. Cool in the cupcake pan for 10 minutes before removing to a wire rack.
Note: I only got 10 muffins out of this recipe and they were very full and tall. If this happens to you, simply fill the 2 empty parts of the muffin tray with hot water while baking.
