Banana Muffin-Tops (Or Muffins and Mini-Muffins)

Recipe by Galley Wench
READY IN: 28mins




  • Position an oven rack on the middle shelf of oven.
  • Preheat oven to 375 degrees F (190 C).
  • Lightly grease and flour or spray muffin tin with non-stick cooking spray.
  • In a medium bowl, combine the flour, baking powder, baking soda and salt.
  • In a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla.
  • Beat on medium speed until well blended with only small bits of banana visible.
  • Pour in the dry ingredients and gently stir with a rubber spatula just until blended.
  • Add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.
  • Fill the muffin top indentation to almost full with the batter.
  • Gently tap the pan on the countertop to even out the batter.
  • Bake until the tops are golden brown and a toothpick or a cake tester inserted comes out clean, about 13 minutes (muffins = 20, mini muffins = 15 minutes).
  • Transfer the pan to a wire rack to cool for 5 minutes; then carefully remove the muffin tops from the pan and set them on the rack to cool.
  • Serve warm or at room temperature.