Description
This Banana Bread Muffin recipe yields moist, flavorful muffins with a wonderfully tender crumb and a hint of cinnamon. Made with ripe bananas, Greek yogurt, and a touch of vanilla, these muffins are perfect for breakfast or a snack. The topping of raw sugar adds a delightful crispy crust to each muffin, making them irresistibly delicious.
Ingredients
Banana Batter
- 250 grams mashed ripe bananas (2 medium-large bananas)
- 250 grams light brown sugar (lightly packed)
- 120 mL canola oil (or any oil works)
- 3 large eggs (room temperature)
- 170 grams Greek Yogurt
- 1 Tbsp pure vanilla extract
- 300 grams all-purpose flour (spooned and leveled)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp cinnamon
Topping
- 2-3 Tbsp raw or granulated sugar (for topping, optional)
Instructions
- Mash Bananas: In a large bowl, mash the bananas until they’re pureed and no large chunks remain.
- Add Sugar: Add the light brown sugar to the mashed bananas and whisk until well combined.
- Incorporate Oil: Pour in the canola oil and whisk thoroughly until the mixture is homogeneous.
- Add Eggs One at a Time: Add one egg and whisk for 30-60 seconds until the batter lightens in color and is well mixed. Repeat this process with the remaining two eggs, one at a time.
- Mix Yogurt and Vanilla: Add the Greek yogurt and vanilla extract, whisking until the batter is completely smooth.
- Add Dry Ingredients: In a separate bowl or directly, add the all-purpose flour, baking powder, baking soda, fine sea salt, and cinnamon. Whisk into the wet ingredients just until the last streak of flour disappears, being careful not to overmix.
- Rest Batter: Cover the bowl with a lid, plastic wrap, or tea towel and let the batter rest at room temperature for 1 hour. This helps to develop flavors and improve muffin texture.
- Preheat Oven and Prepare Tins: Preheat the oven to 425°F (218°C) and line 12 muffin tins with paper liners or grease them.
- Fill Muffin Tins: Using a large cookie scooper, fill each muffin cup to the top. The batter quantity should be enough for 12 large muffins.
- Add Sugar Topping: Sprinkle 1-2 teaspoons of raw or granulated sugar evenly over each muffin to create a crispy top (optional but recommended).
- Bake Muffins: Bake the muffins at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 10-12 minutes until the muffins turn golden brown and spring back when gently pressed in the center.
- Cool Muffins: Remove the muffins from the oven and allow them to cool for at least 10-20 minutes before serving to enhance flavor and texture.
Notes
- Using room temperature eggs helps in achieving a smoother batter and better rise.
- Allowing the batter to rest for an hour makes the muffins more tender and improves flavor absorption.
- The sugar topping is optional but adds a satisfying crunch to the muffin tops.
- Make sure not to overmix the batter after adding the flour to avoid dense muffins.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a healthier twist, consider substituting some of the all-purpose flour with whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
