Jessica A. Zelenak, MPA

A double batch that bring the morning magic — moist, flavorful, and topped with a tiny bit of crunchy sugar!

Some recipes become part of your household routine. Ones you can make without even glancing at the instructions, the ones your family asks for before you’ve pulled out a mixing bowl. These banana muffins are destined to become that kind of recipe for you.

They’re simple, reliable, and endlessly customizable. Over time, I’ve tweaked the original formula to make it just right: a blend of all‑purpose and whole wheat flour for structure and flavor, reduced sugar so the bananas really shine, and a full tablespoon of vanilla because it makes everything taste better. And if you like add‑ins, chocolate chips or walnuts fit perfectly here.

The secret touch is a sprinkle of turbinado or demerara sugar on top. It gives each muffin a delightful top that makes them feel bakery‑special with almost no effort.

This recipe makes 24 standard muffins, which is the perfect amount for breakfasts, snacks, sharing, or freezing for later.

Banana Muffins (Makes 24 Standard Muffins)

Wet Ingredients

• 9 medium very ripe bananas, mashed
  (about 3 ¾ to 4 ½ cups mashed)
• 1 cup butter, melted
• 3 large eggs, beaten
• 1 tablespoon vanilla extract
• 1.5 cups sugar

Dry Ingredients

• 1 ½ teaspoons baking soda
• 1/4 teaspoon salt
• 3 cups all‑purpose flour
• 1.5 cups whole wheat flour

Optional Add‑Ins

• Chocolate chips: 1 to 1 ½ cups
• Walnuts: 1 to 1 ½ cups chopped

Topping

• Turbinido or demerara sugar
  (a small sprinkle on each muffin)

Instructions

1. Preheat your oven to 350°F. Line or lightly grease 24 standard muffin cups.
2. In a large bowl, mix the mashed bananas, melted butter, sugar, eggs, and vanilla.
3. In a separate bowl, whisk together the flours, baking soda, and salt.
4. Add the dry ingredients to the wet and stir until just combined — don’t overmix.
5. Fold in chocolate chips or walnuts if using.
6. Fill each muffin cup about ¾ full.
7. Sprinkle the tops with turbinado or demerara sugar.
8. Bake for 18–22 minutes, until the tops are golden and a toothpick comes out clean.
9. Cool in the pan for 5 minutes, then transfer to a rack.

These muffins stay moist for days, freeze beautifully, and taste incredible warm. They’re the kind of recipe you’ll end up making again and again. Plus, doubling the batch means you’ll actually have some left for tomorrow.