World's Best Banana Muffin
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
  • All-purpose flour – 230 gms (1 & ¾ cup)
  • Granulated white sugar – 150 gms (¾ cup)
  • Baking powder – 1 tsp
  • Baking soda – ¼ tsp
  • Salt ¼ tsp
  • Ground cinnamon – 1 tsp
  • Unsalted butter – 113 gms (½ cup), melted and cooled to room temperature
  • Eggs – 2, large
  • Vanilla extract – 1 tsp
  • Ripe banana – 3 (about 1 & ½ cup), mashed with a fork
  1. Preheat your oven to 180 C / 350 F and place the wire rack at the middle of the oven. Line a 12 cup muffin pan with paper liners.
  2. In a large bowl, mix together all the dry ingredients – flour, sugar, baking powder, baking soda, salt and cinnamon. Give gentle stir with a wire whisk.
  3. In another large bowl, mix melted butter, mashed banana, eggs and vanilla extract.
  4. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick. Do not over-mix as that would lead to a tough bread. Just mix it until everything seems to be incorporated and a homogeneous mixture is reached.
  5. Spoon the batter into the prepared muffin tin making each ¾ full. You can use an ice cream scoop for this as I do and I smear some oil inside the scoop so that the batter falls off easily.
  6. Bake the muffins for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. If you feel the tops of your muffins are not brown enough, just shift the wire rack with the muffin tin to the lowest rack and turn on the broiler for just 1 minute or until the tops are browned. Do not leave the oven unattended at this point as few seconds delay can turn your beloved muffins from delish to disaster!
  8. Serve the super-tasty banana muffin warm or at room temperature with a hot cup of coffee or tea! Enjoy!
Recipe by Flavor Quotient at