Best Jumbo Banana Muffins Recipe: Moist and Fluffy Every Time

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is plant-based.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: cocoa nibs

Dark chocolate has less sugar and more antioxidants.

Preheat the oven to 350°F. Line a jumbo 6-cup nonstick muffin pan with paper liners or spray it with baking spray with flour.

In a medium bowl, whisk together the flour, cinnamon, baking powder, and baking soda. Set the dry ingredients aside.

Mash 2 to 3 bananas (you'll need 1 cup in total) with a fork in a small bowl until smooth.

In another medium bowl, whisk together the melted butter, oil, salt, vanilla, eggs, buttermilk, and sugars until the mixture is well incorporated. Then, stir in the mashed bananas.

Create a small well in the center of the dry ingredients. Pour the banana mixture into the well. Use a rubber spatula to gently fold the mixture until the dry ingredients are moistened but still lumpy. Be careful not to overmix the batter, which can cause the muffins to become dense.

Toss the chopped walnuts with 1 tablespoon of flour and gently fold them into the batter. Divide the batter evenly into the muffin tin. Tap the pan on the counter a few times to remove any air bubbles.

Bake the muffins for about 27 to 29 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer the jumbo banana muffins to a wire rack to cool. Serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens