Ripe bananas have much more flavor. Adjust the flour if you have to. Because bananas differ in their moistness as they ripen, you may have to add a couple of tablespoons of flour.
We also like to add extra banana flavor to add an extra punch. The banana flavor really makes these muffins pop, and they’re absolutely scrumptious.
The batter should be halfway between cake batter and cookie dough for drop cookies. It should be stiff enough that it can mound in your scoop.
Fill the muffin tins almost to the top. It takes a lot of batter to build a high dome. If you fill the tins only 2/3’s full, you’ll have batter leftover and smaller muffins. This recipe is designed for 12 standard muffins or 6 jumbo muffins.
Start out with a hot oven. Preheat the oven to 400 degrees and then reduce the temperature as directed. The initial hot oven creates a burst of steam that helps lift the muffins and create a crispier top.
Check the cooking time. This is the same recipe as for standard-sized muffins except that the baking times are different. Because you turn the temperature down for the jumbo muffins, times are only an estimate and reflect the time required in our oven. Other ovens may retain heat as ours does.
Your fun with bananas doesn’t have to end here. All you need to do is tell us where to send more yummy ways to use your bananas, and you’ll get a free mix too!
Keep reading below for the recipe.
(Updated from May 11, 2014)