I’ve made these muffins many times but didn’t post them until now, probably because everyone has their own favourite banana muffin recipe. But I think this one is so good, it’s worth checking out.
Since I have bananas in the house most of the time, I’ve made many a muffin to use the overripe ones. But I was usually disappointed – so often, the finished product relied on add-ins like chocolate chips for flavour. It took me a long time, and many false starts, before I found a recipe that I thought was a keeper. The three bananas in the mix provide a ton of flavour; pecans are a nice (but not necessary) addition.
And although the original recipe called for a streusel topping, these muffins don’t require any dressing up. Simple enough for breakfast, delicious enough for dessert, these banana muffins are perfect for any occasion, or no occasion at all.
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans (optional)
Preheat oven to 400 degrees. Line muffin pan with paper liners (unless you’re using a silicone pan, in which case liners aren’t necessary).
Whisk egg, bananas and butter in a large bowl until thoroughly combined.
In a separate bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt. Add to banana mixture and stir until just combined. If you’re adding pecans, add them in and stir just to combine.
Spoon mixture into muffin pan (makes 10 – 12 muffins, depending on how big the bananas were). Bake for 17 – 20 minutes or until tops are browned and a toothpick inserted in the middle comes out clean.