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.