Classic. Simple. Sweet.
Who doesn’t like banana muffins? Sigh … I’m sure there are a few. I feel sort of sad for them. I think the first fruit I ever ate was a banana. Obviously, I’m guessing. But it would seem to me it would be the logical first fruit to give a small child. Soft, easy to bite into. Technically you don’t really need teeth to consume. And let’s not forget how deliciously sweet they are.
The reason I’m calling this the Basic Banana Muffin because it truly is. No additions like walnuts or chocolate chips. They would, of course, be fabulous in this recipe. However, I wanted to have a base recipe. A really good recipe to build upon. I’ve seen all sorts of fancy banana recipes. Ones that use caramelized bananas or decorated with fancy toppings, which I’m sure are super yummy but sometimes you just want a simple banana muffin. And my banana loving friend, this is exactly what this recipe is. Simple.
You’ll see in the picture below I have handwritten out the recipe with the help of Michael Ruhlman’s amazing book Ratio. I love this book because he provides ratios for all types of recipes. From baking to doughs, sauces, and stocks. Once you know the ratios creating recipes becomes a lot easier.
These banana muffins come together fairly quickly. Of course the star of the recipe, your speckled bananas are the key to success. The more dark speckles the better. Those speckles are full of sugary goodness and banana flavour.
Have two mixing bowls ready. One for the wet ingredients and one for the dry. Add your flour, sugar, baking powder and salt to one of the bowls. In the other peel and mash your bananas. A fork does a fast thorough job of the mashing. Next, add the grapeseed oil and vanilla to your mashed bananas and mix to combine. Now add the flour mixture to the banana and stir. We want all those ingredients hugging each other. Make sure not to over mix though, which could lead to a tougher texture.
Next, pour the batter into your greased muffin tin and bake at 350 degrees for approximately 30 minutes. After your kitchen timer rings pull out those muffins and let cool. This is the hard part. Me and all my baking wisdom dove right in and snatched a muffin from the tin and kind of burnt my finger. Nothing serious of course but waiting a minute or two for the muffins to cool is a wiser decision. Baking wisdom my ass!
One more note on these muffins. This recipe makes 9 small or 6 medium-sized muffins. I chose to make 9 for two reasons. First, I don’t feel guilty about eating this size of a muffin. They aren’t so big that I’m worried about eating them as a snack. Second, I wanted these banana muffins to last more than a day in my house. Baking gets gobbled up pretty quick around here.
To all my banana loving friends out there I hope you enjoy and if you have any variations or cool additions you make to your banana muffins let me know.
Happy baking and banana eating!
- 1 1/2 cups all purpose flour, (6 ounces)
- 2/3 cup sugar, (3 ounces)
- 1 1/2 tsp baking powder
- 1 tsp salt
- 3 medium bananas
- 1/3 cup grapeseed oil
- 1 tsp vanilla
- Preheat your oven to 350 degrees and grease your muffin tin. I use an olive oil spray.
- In a large bowl add your flour, sugar, baking powder and salt. Stir to combine.
- In a separate bowl add your peeled bananas and mash well with a fork.
- Stir in the grapeseed oil and vanilla.
- Add the flour mixture to the banana mixture and gently combine. Be sure not to over mix which could result in a tougher texture.
- Transfer the muffin mixture to your muffin tin filling up to almost the top.
- Pop into your oven for 30 minutes to bake. You'll know it's done when a small knife or toothpick comes out clean when inserted into the centre of the muffin.
You'll notice on the left-hand side I have weighted measures for the flour and sugar. Ideally, weighing is the best method to add your flour and sugar. If you have a food scale give it a try. You'll notice your baked items will be much better.