Last week I was experimenting with the leavening agents for this recipe and also the temperature. My kids were more than happy to sample the multiple batches of muffins. This one was hands down the winner. I tested it a second time to make sure, and I have to agree. These muffins are really dang good! I hope you have a couple of overripe bananas on your counter right now so you can see what I’m talking about. You’re going to love them!
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STEP-BY-STEP PHOTOS for how to make amazing Amish banana muffins
Frequently Asked Questions about how to make Amazing Amish Banana Muffins
can I substitute the all-purpose flour for whole wheat flour?
I have not used all whole wheat flour in this recipe, but I do have a Whole Wheat Banana Muffins recipe you could try. If you choose to use whole wheat flour in this recipe instead of regular flour, the muffins will turn out denser and the texture will be different, but they should still taste good.
I have 3 overripe bananas. can I use 3 bananas in this recipe?
Yes. If you do, keep in mind it will take a little longer to bake the muffins since the batter will be wetter. In the alternative, you can freeze overripe bananas in a Ziploc bag or an airtight container for up to 6 months.
do you recommend adding nuts or chocolate chips?
Either would be a good addition. I recommend adding up to 1/2 cup of walnuts, pecans, or chocolate chips. You could even sprinkle some nuts or chocolate chips on top of each muffin before placing the pan in the oven.
can I double this recipe?
Absolutely. If your family is anything like mine, they will disappear fast.
HOW SHOULD I STORE THE MUFFINS?
Muffins will stay fresh for up to two or three days at room temperature in an airtight container or in a Ziploc bag. I do not recommend storing them in the refrigerator because it dries them out. If you want to freeze them, make sure they’re completely cooled before putting them in an airtight container or Ziploc bag. Muffins freeze well for up to three months.
BAKER’S TOOLS:
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- ½ cup granulated sugar
- ¼ cup brown sugar, lightly packed
- ½ cup unsalted melted butter or canola oil
- 1 tsp vanilla
- 1 egg
- 2 overripe bananas, well mashed
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- *Cinnamon Sugar for dusting the top of the uncooked muffins
- Preheat your oven to 375 degrees and prepare a regular-sized muffin tin with muffin wrappers or spray it with cooking spray. Set aside.
- In a medium-sized mixing bowl, combine the granulated sugar, brown sugar, melted butter or canola oil, and vanilla. Mix well with a fork until completely combined and there are no chunks of sugar.
- Add the egg and mix well again. Then add the mashed bananas and mix well.
- Next, add the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves. (You can mix these in a separate bowl before adding, if you prefer.) Mix well, being sure to get the bottom and edges of the bowl.
- Using a large cookie scoop, fill each of the muffin cups ⅔ full. This recipe makes exactly 12 regular-sized muffins. If you fill them too full, you will need to carefully use a spoon to scoop a little out and put it in one of the empty muffin cups.
- Once you have the batter in the muffin tin, sprinkle the top of each muffin with about ¼ tsp cinnamon sugar.
- Bake at 375 degrees for 16-18 minutes. Muffins are done when they are nicely browned on top and the center of the muffin springs back when touched.
- Let cool for at least 10-20 minutes before eating.
- Enjoy!
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