These are homemade banana muffins just like mom used to make. They are soft, light, airy, and get done in less than 30 minutes. Perfect for breakfast all year round.
You can make 12 medium banana muffins or 6 large muffins with this batter.
You can add ½ cup nuts if you want such as pecans, macadamia or hazelnuts
To create bakery-style banana muffins with a cracked dome on top. Add ½ tsp more baking soda and bake the muffins at 200 C / 392 F for 5 minutes then reduce the temperature to 190 C/ 374 F for the remaining time. The initial high heat gives these cupcakes a nice burst.
These muffins freeze beautifully. I bake and cool them completely. I then place them in my silicon storage bags and into the freezer - these will last for 2 to 3 months.