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So my husband last night asked if we could get rid of the bananas that were attracting gnats. I was waiting to use them to make banana muffins, but had not planned on making them for a couple more days. I told him they would be gone soon. Then Richard, my 7 month old, decided it was time to be awake for the day at 5:50 am right after Daddy went to work. Banana muffins sounded amazing since I was awake anyway. I figured if I was going to be up at the crack of dawn there ought to be something yummy involved.
Then the race was on to see if I could get these made with only one kid awake. Anyone who has small children is probably laughing right now. That plan rarely if ever works out. So if I can make banana muffins while juggling a seven month old and potty training a three year old then surely you can make them too.
This recipe comes from Sugar Spun Run which is a delightful website with all kinds of yummy sweet and savory things on it. She has some yummy looking cookie recipes I need to peruse back through when it gets closer to Christmas and I start thinking about what to put in my Christmas tins this year.
Preheat the oven to 425 degrees. This recipe will make more than one pan so if you have a convection oven convert that to 400 degrees instead. You will need melted butter to start with and it’s best to let it cool down a smidge before mixing it in. Melt 1/4 cup unsalted butter and set aside to mix in soon. Grab two muffin pans and put your liners in the cups.
So I don’t have unsalted butter now what do I do??
I don’t typically keep unsalted butter on hand unless I’m using it for something specific. If anyone knows of a good dairy free variety I’d love to hear about it. Never fear you can still make this recipe. Just use your regular salted butter, but do not add the 1/2 teaspoon of salt later on. It will taste just fine.
Pull out those over ripe bananas that have been sitting around for a day like today.
The recipe calls for 3 ripe bananas. I had 4 bananas and didn’t want to waste one, so I peeled all four. As it turned out two of mine had big bad spots so I ended up with just over what I needed. Peel your bananas into the bowl you’re going to mix up the batter in. Then smash away. A potato masher makes quick work of the bananas but a fork will work just as well.
Grab that butter you melted earlier and add it to the bowl. Also add 1/4 cup canola oil or vegetable oil. Mix it up well and make sure you scrape the sides and bottom to get the bananas mixed in with it.
This recipe calls for both brown sugar and granulated sugar. In a pinch you can get away with not using brown sugar, but it is so much better if you do. Make sure to pack the brown sugar into the measuring cup. You will need 1/2 cup granulated sugar and 1/2 cup light brown sugar.
This recipe loves vanilla and it’s all the better for it.
Add 1 tablespoon vanilla extract, yep you read that right. It calls for 1 tablespoon of vanilla. The first time I made these I hesitated. I like vanilla but that’s a lot of vanilla. Add it, you’ll like it. You also add 2 large eggs and 1/4 cup buttermilk. Make sure to crack those eggs in something else before pouring them into the batter; just in case some shell falls in. I am still dairy free so I used vanilla almond milk. Now you can add vinegar to the almond milk to make it similar to buttermilk. However we’re currently potty training and life’s a bit crazy. So I didn’t think about that until later on and it did just fine.
Mix up all those wet ingredients and scrape the sides and bottom well. It’ll look something like the picture below.
Grab another medium sized bowl to measure the dry ingredients in.
And hopefully you can get it all measured out; we had multiple false alarm potty runs before I got through the dry ingredients. Add 2 cups all purpose flour. 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to your bowl and whisk together. Remember!! Don’t add the salt if you used salted butter.
Just like the other muffins we’ve made you are going to add the dry ingredients to the wet ingredients, but only mix them enough to combine them. Do not overmix. It is ok if it is a little lumpy, just make sure there are not big spots of dry ingredients in it.
Now your batter is ready!
Grab the pans you prepared earlier and fill each cup 3/4 of the way full. The recipe states that it makes about 15 muffins. I got 22 muffins. Fill up the liners and remover the ones you don’t use.
The streusel is optional but yummy.
In a small bowl mix together 1/2 cup all purpose flour, 1/2 cup brown sugar, and 1/4 teaspoon salt. Whisk these together and get 1/4 cup cold unsalted butter out of the fridge. Use a pastry cutter to cut the butter in until it looks somewhat like crumbs. Or until you are tired of mixing and call it good enough. If you did not have unsalted butter, use your salted butter again and do not add the salt in with the flour and sugar. Now if you forget because you have to take a toddler to the potty again, successfully this time, it’s not cause to throw it out. I forgot and added the salt here. It is noticeably more salty but actually tastes pretty good.
Sprinkle or spoon the streusel over the top of each muffin. I did not end up using all of the streusel I made but it was pretty close.
Place the muffins in the 425 degree oven and cook for 8 minutes. Then leaving the door closed, lower the temperature to 350 degrees and cook 7-8 more minutes. I did mine 8 minutes. If you put a toothpick in the largest one it should come out with no wet batter. If you get a crumb or two that’s ok.
Let the muffins cool a bit and then take them out of the pan. These do freeze well. Just know after a couple days, if they last that long, the streusel starts to make the top a little soggy once they have been frozen and defrosted.
Banana Muffins
Course: Breakfast15
minutes15
minutesIngredients
3 ripe bananas
1/4 cup canola oil
1/4 cup unsalted butter, melted
1/2 cup sugar
1/2 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
- Struesel (optional)
1/2 cup all purpose flour
1/2 cup brown sugar
1/4 teaspoon salt
1/4 cup unsalted butter, cold
Directions
- Preheat oven to 425 degrees and line two muffin tins with liners.
- Place peeled bananas in a large bowl and mash well.
- Add canola oil and melted butter. Stir well.
- Stir in sugars until well combined. Add eggs, vanilla, and buttermilk. Stir well.
- In another bowl combine flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet batter and gently mix until just combined. Fill muffin liners 3/4 of the way full.
- Streusel Topping
- Combine flour, sugar, and salt in a small bowl. Use a pastry cutter to cut cold butter into the mixture until well combined. It should resemble crumbs.
- Add streusel topping to muffin liners.
- Bake muffins for 8 minutes at 425 degrees. Reduce oven temperature to 350 degrees (do not open oven door or remove muffins, just lower the temperature for the remaining time). Bake another 7-8 more minutes. A toothpick inserted in the largest muffin should come out clean or with minimal crumbs.
- Allow muffins to cool and enjoy.
Notes
- If you do not have unsalted butter you can use salted butter in both the muffins and the streusel just omit the salt from both parts.
- This recipe works well with dairy free butter and vanilla almond milk instead of buttermilk.
- Muffins freeze well.
Kelly- these muffins did not last 5 minutes in my house!! Delicious!!
Kelly these muffins are delicious!!!