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It’s been too long since I posted a muffin recipe! I have been on a muffin making BINGE, and, having made every single muffin recipe known to man (ie. every muffin recipe on this blog), I then realized my mom had included a recipe in our family cookbook entitled “Best Ever Banana Muffins” which I had never tried.
Best ever? Tried never?
Somethin’ doesn’t jiiiive.
*taps toes and snaps fingers*
Now my little song and dance has got your attention, I promise to share the recipe, but first I need to tell you that the real show is tomorrow. I have an exciting post lined up, it’s not about food and I didn’t write it.
Zzzzip! That’s it. You won’t get anything else out of me, but you’ll have to come back on Friday and seeee.
In the meantime, I hope you have some ripe bananas loitering on your counter, because “best ever” and my mama don’t lie, especially when you throw in my “signature” streusel topping :)
- 1 egg
- 3 large ripe bananas, mashed
- ½ cup butter or margarine, melted
- 1½ cups all purpose flour
- ½ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- TOPPING:
- 2 Tbsp melted butter
- ¼ cup brown sugar
- 1 Tbsp all-purpose flour
- ⅓ cup quick cooking oats
- Preheat oven to 400ºF. Line a muffin pan with paper liners or spray with baking spray. Set aside.
- Whisk egg, mashed banana and melted butter in a large bowl until thoroughly blended.
- In separate bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Add to banana mixture and stir just until moistened.
- Spoon batter into paper-lined muffin pan (makes 10-12 muffins, depending how big your bananas were. Fill muffin cups almost to the brim and see how far the batter goes). Combine all topping ingredients in a small bowl and sprinkle evenly over muffins.
- Bake for 17-20 minutes or until tops are browned and toothpick comes out clean.
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They were amazing. Instead of the oats I added granola with almonds! Great recipe. Thank u
Do you think I can substitute brown flour for the white flour?
Yes, whole wheat flour could be substituted!
I baked these this morning (after I discovered a bunch of ripening bananas.) I loved them! Nice and light and airy. I didn’t even make the topping for them and they were sweet enough nor did I need butter on it. ( I’m thinking I’ll use unsalted butter next time. : ) )
Thanks for posting this recipe Anna!
I’ve posted pics of how they turned out on my website and included a link back to your site for others to get your recipe. :)
Glad you liked them, and thanks for linking! I’m addicted to streusel topping but they definitely don’t need it to be delicious :)
These look AMAZING. And the photos are so pretty – I love making banana muffins. And now you are convincing me to use my rotting bananas to make them :)
Yep – they are the best! Thanks for the recipe :) I added dried cranberries & coconut to the mix
Glad you liked them! I love the coconut idea, I’ll have to try that!
Hi, can I substitute the butter for applesauce?
I haven’t tried it so I’m not sure…with all the banana in there too I’d be worried about them getting gooey. Maybe start with substituting half the butter with applesauce! Let me know how it goes :)
I can see why these are the best banana bread muffins. The photos are beautiful and reading the recipe, they sound amazing! Another one of your must make recipes!!
Thanks so much, Jennifer!!
By the way, they are also better than best with a handful (or 2) of chocolate chips added to the batter :)
Your streusel topping made them even better than best ever and thanks to attesting to my honesty :)
Mmmm! I made oatmeal banana muffins this week and they were delish also, but now you’ve given me the craving again so think I have to bake a second batch. Gorgeous pictures too! :)
I’m on such a muffin kick too right now. They are so great for lunches! I will have to try these, they look so good! btw: I have made the Garden Vegetable muffins a couple times now, and they are such a hit. Everyone loves them!