Small Batch Banana Muffins

This small batch banana muffins recipe bakes up four large muffins and uses two ripe bananas. These muffins are moist, dairy free and have turbinado sugar sprinkled on top for a classic bakery style banana muffin.

• Small Batch: This recipe makes 4 to 5 muffins, perfect for when you don’t want to overindulge or bake an entire loaf of banana bread!
• Dairy Free: Since we use neutral oil for moisture, my banana muffins are completely dairy-free.
• Simple ingredients: All the ingredients are pantry staples, which means you can have banana muffins whenever you want.

• Ripe bananas: These banana muffins use 2 to 3 ripe bananas and the riper the bananas the better.
• Oil: Any neutral oil works, but canola oil is my favourite. Avoid using olive oil.
• Egg: You will need one room temperature egg
• Sugar: I use a combination of brown sugar and granulated sugar for that classic molasses flavour. in banana bread The sugar also helps with creating a soft crumb.
• All purpose flour: Any regular all purpose flour works, but you can substutute with 1 to 1 gluten free flour.
• Leavening agents: This recipe uses both baking powder and baking soda for a bakery style muffin.
• Salt: In my opinion, every baked good needs salt to help balance out the flavours and sugar.
• Cinnamon: I love adding a pinch of cinnamon for warmth and creating that banana bread flavour but in a muffin form.
• Turbinado Sugar: This is optional, but sprinkling turbinado sugar on top of the muffin right before baking creates the perfect, bakery-style muffin with a crunch muffin top.

Step 1: In a bowl sift all-purpose flour, salt, baking soda, and baking powder and set aside.

Step 2: In a separate bowl, mash your ripe bananas, leaving a few chunks for texture if you like. Add canola oil, cinnamon, and an egg, then whisk everything together until well combined.

Step 3: Add the granulated sugar, brown sugar, and vanilla extract, then mix until the sugars are fully incorporated.

Step 4: Gently fold the dry ingredients into the banana mixture until just combined. Cover the bowl with a cloth and let the batter rest for 20 minutes to activate the leaving agents.

Step 5: Preheat oven to 425℉ and line a muffin tray with 4 liners. Equally, distribute the batter into the muffin liners and sprinkle turbinado sugar on top.

Step 5: Bake at 425℉ for 5 minutes. Then, lower the temperature to 375℉ and bake for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tray for a few minutes and then transfer the muffins onto a cooling rack.

• When baking, I highly recommend weighing your ingredients for precise measurements—too much flour can easily lead to dry muffins.

• Always use ripe bananas for baking since they’re naturally sweeter, which means you can use less added sugar in your recipe. Plus, ripe bananas are softer and easier to mash, giving your baked goods a richer flavour and better texture.

• For an extra touch of flavour and texture, fold in mini or regular chocolate chips or chopped walnuts to the banana muffin batter.

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