Ingredients
Equipment
Method
Prep
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- Mash the bananas until smooth.
Mix the batter
- Whisk melted butter, sugar, egg, vanilla extract, and milk into the mashed bananas until smooth.
- Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined.
- Fold in any optional chocolate chips or walnuts until evenly distributed.
Bake
- Divide batter evenly among the muffin cups, filling each about 3/4 full.
- Sprinkle a little sugar on top of each muffin for a crunch if desired.
- Bake for 18–22 minutes until domed, golden, and a toothpick comes out clean, with tops showing a slightly crackled finish.
Notes
For taller bakery-style domes, avoid overmixing after the flour goes in—stop as soon as you don’t see dry streaks. Store muffins in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze up to 2 months (thaw at room temperature). If you want a lower-sugar version, use a 1:1 sugar substitute designed for baking rather than reducing without adjusting, since the crumb and dome can change.