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Banana Topped Muffins

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These easy, moist, one-bowl banana topped muffins are crammed with as many bananas as possible and taste just like homemade banana bread. To gild the lily, sliced bananas crown these tender muffins.

A wooden box filled with banana topped muffins.

Adapted from Amanda Rettke | Homestead Recipes | William Morrow Cookbooks, 2022

These easy banana topped muffins are all about the banana. I even add more on top! I’m not known for my subtlety. You don’t have to add the extra bananas on top, but if you like banana muffins as much as I do, it’s worth trying.–Amanda Rettke

Banana Topped Muffins FAQs

Do I have to use cupcake liners?

Cupcake liners may make your presentation a little nicer (and you purchase specific ones for special occasions, which is lovely) but if you’re just wanting to get a muffin into your mouth without having to mess with liners, simply give each well in your muffin pan a good spritz with your favorite cooking spray. Keep in mind that the bases of your muffins might be a tiny bit darker than if you used liners.

Can banana muffins be frozen?

You bet! Just be certain that they’re completely cooled before you pop them into freezer bags or any other airtight, freezer-safe containers, and store in the freezer for up to 3 months.

Banana Topped Muffins

A wooden box filled with banana topped muffins.

For the most banana flavor, these easy one-bowl muffins are made with 4 bananas and topped with more sliced banana.

Amanda Rettke

Prep 20 mins

Cook 20 mins

Total 40 mins

  • Preheat the oven to 350°F (175°C).

  • Line two muffin tins with twenty cupcake liners.

  • In a large bowl, mash 4 of the bananas. Add the butter, sugar, egg, and vanilla and mix well. Add the flour, baking soda, baking powder, and salt and mix until just incorporated.

  • Add 2 or 3 tablespoons of batter to each lined muffin well; they will be about two-thirds full. Top each with 3 slices from the remaining 2 bananas, if desired.

  • Bake for 16 to 18 minutes, until the centers of the muffins spring back when touched and no longer appear wet. Be careful to not bake the muffins for too long—you do not want burnt edges.

  • Let the muffins cool for about 5 minutes before serving.

  • Leftovers can be stored in an airtight container at room temperature for 1 or 2 days. The banana slices on top will brown, so they are best consumed immediately.

Serving: 1muffinCalories: 145kcal (7%)Carbohydrates: 27g (9%)Protein: 2g (4%)Fat: 4g (6%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 19mg (6%)Sodium: 131mg (6%)Potassium: 201mg (6%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 149IU (3%)Vitamin C: 4mg (5%)Calcium: 16mg (2%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published June 1, 2022

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.



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