bakery-style banana muffins
Bakery-Style Banana Muffins
Why You’ll Love These
These muffins are one of those make-them-once-and-you’ll-never-go-back recipes. They’re fluffy, lightly sweet, and so dang delicious— without being fussy or overcomplicated.
Ingredients
1½ cups mashed ripe bananas (about 3 bananas)
Frozen bananas work great here — thaw completely and drain off excess liquid before mashing.
¼ cup melted coconut oil (60 g)
¼ cup melted butter (60 g)
No coconut oil? You can use ½ cup melted butter total instead.
½ cup white sugar
½ cup brown sugar
2 eggs, at room temperature
¼ cup buttermilk
* To make your own buttermilk: combine ¼ cup milk with ¾ tsp vinegar or lemon juice. Let sit for 5 minutes before using.
1 Tbsp vanilla extract
Dry Ingredients
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
Instructions
Preheat the oven to 425°F. Line a muffin tin with cupcake liners and set aside.
In a large bowl, mash the bananas until mostly smooth (a potato masher works great).
Add the melted coconut oil and butter, followed by the white and brown sugars. Stir until well combined.
Add the eggs, buttermilk, and vanilla extract. Mix until smooth, then set aside.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing.
Divide the batter evenly among the muffin liners.
Bake at 425°F for 8 minutes. Without opening the oven door, reduce the temperature to 350°F and bake for an additional 7–8 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Final Notes
These muffins are best enjoyed once they’ve cooled slightly — the texture sets beautifully, and the banana flavor really shines. They’re asimple, comforting bake you’ll come back to again and again.
