Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 3 large overripe bananas, mashed (approx. 1.5 cups)
  • 0.5 cup (100g) granulated white sugar
  • 0.25 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 0.33 cup (75g) unsalted butter, melted and cooled
  • 2 tbsp (30ml) neutral oil
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 218°C and line a 12 cup standard muffin tin with paper liners. In a large bowl, mash the overripe bananas with a fork or potato masher until fluid but slightly chunky. Note: Small chunks of banana create pockets of intense flavor in the finished muffin.
  2. Whisk the melted butter, oil, granulated sugar, and brown sugar into the banana mash. Add the egg and vanilla extract, whisking vigorously until the emulsion looks glossy and fully incorporated.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Create a well in the dry ingredients and pour in the wet banana mixture. Note: Sifting prevents clumps of leavening agents that can cause a bitter taste.
  4. Using a silicone spatula, gently fold the mixture until just combined and no streaks of flour remain. Stop as soon as the flour disappears to avoid gluten development.
  5. If you want a more decadent treat, you can add 100g of dark chips at this stage. This makes it feel more like my [Fudgy Chocolate Chip Banana Bread](https://foodrevealer.com/recipes/fudgy-chocolate-chip-banana-bread/) but in a portable, single serve format.
  6. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. This high fill level is essential for creating that iconic muffin top.
  7. Place in the oven and immediately reduce the temperature to 190°C. Note: This temperature drop allows the centers to cook through without burning the tops.
  8. Bake for 18–22 minutes until the edges are deep mahogany brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Remove the tin from the oven and let it sit for exactly 5 minutes. Then, move the muffins to a wire cooling rack until they are cool to the touch.