Ingredients
- 1 ½ cups mashed ripe bananas (about 3 large, 385 g)
- ¼ cup cooking oil (60 ml)
- ¼ cup melted unsalted butter, cooled (60 g)
- ¼ to ½ cup granulated sugar (50–100 g, to taste)
- ½ cup packed light brown sugar (100 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- Whipped cream, for topping
- Cream cheese glaze, for topping
- Crushed peanuts, for topping
- Optional: vanilla biscuits or fresh fruit for topping
Instructions
- Preheat oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- Mash ripe bananas in a large bowl. Add oil, melted butter, granulated and brown sugars, eggs, and vanilla. Whisk until well combined.
- In another bowl, mix flour, baking soda, baking powder, salt, and optional cinnamon.
- Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Spoon batter into muffin cups, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Top each muffin with whipped cream, cream cheese glaze, and crushed peanuts before serving.
Notes
- Use very ripe bananas for best flavor and texture.
- For nut-free version, substitute peanuts with biscuit crumbs or toasted coconut.
- Fold in chocolate chips or fresh fruit for variation.
- Store without toppings if freezing for later use.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (without toppings)
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
