Below you will find tips and tricks to help achieve the best results possible!

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Ingredients

Flour – all-purpose flour can be used in this recipe as most people currently have in it their kitchens.  You can use bread flour or a mix of bread flour and all-purpose flour. I like to use bread flour if I have it in my kitchen because it helps absorb some of the moisture from the wet bananas and results in a fluffy bread texture muffin. When using all-purpose flour the muffins may have a slightly gummy texture, but will still be good.

Bananas – use ripe or overripe bananas for this recipe to ensure the best banana flavor.  

Spices – cinnamon and nutmeg are optional. If you like your muffins extra spiced, you can also increase the spice amounts.

Baking powder – essential for helping the muffin to rise. Always check that your baking powder is fresh and not too old or expired.

Supplies Needed

Stand mixer or mixing bowl

Muffin tin (standard 12 muffins)

Muffin paper cups (optional)

Oven thermometer – not required but helpful to make sure the muffins are baking at the ideal temperature for the greatest amount of rise.

Tips and Tricks

Do not overmix the batter. It is okay for the batter to be lumpy.

For a picture-perfect muffin, lightly top the muffin batter with a sprinkle of sugar before baking.

Variations

Add 1/4 cup chocolate chips or cinnamon chips to the batter.

Omit nuts altogether if you prefer or if you are sharing with someone who has a nut allergy.

Make mini muffins or jumbo muffins, however, the baking time may need to be adjusted or monitored for doneness.

How to Store Muffins

Once completely cooled, muffins can be stored frozen for up to 3 months in airtight packaging (such as plastic bags or plastic wrap).