The temperatures have already started to drop here in Chicagoland. College football is back and it is definitely time for some fall baking! Banana muffins are definitely a year-round treat in our house but these spiced banana muffins scream fall. A generous helping of ground cinnamon, ground cloves and all-spice give these muffins these muffins an extra kick. But my favorite part is that crunchy, sugary muffin top.
Why a smooth banana mixture?
This is definitely a personal choice, but I don’t want chunks of banana in my muffins and I personally prefer the consistency. You definitely don’t have to do it that way! Totally a preference thing.
Corn starch? Banana extract? Whaaaat?
Again – definitely NOT required for this recipe but I love how the corn starch lightens up the crumb of the muffin. You’re basically making cake flour when you add the corn starch to the flour so the result is a softer texture.
About the extract. I love to add just a little bit (1 tsp) of banana extract to this recipe. I like how it enhances the banana flavor juuustt a little bit without tasting artificial. You definitely don’t want to go wild with the banana extract thought. You can go from a subtle boost of flavor to fake banana overload really fast.
Spiced Banana Muffins
- Large bowl
- Medium Bowl
- Muffin tin
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3-5 ripe bananas, mashed
- ¾ cup granulated sugar
- 2 eggs
- ⅓ cup coconut or vegetable oil, or melted butter
- 1 tsp vanilla extract
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
- Pre-heat oven to 375 and line a regular 12 cup muffin tin or a large 6 cup muffin tin with liners, set aside
- In a large bowl, add flour, baking soda, baking powder and coconut flakes. Whisk until combined and set aside.
- In a separate medium-sized bowl, add bananas. Mash well using a fork or whisk. Add sugar, eggs, melted coconut oil, vanilla extract. Stir until mixture is well combined.
- Pour liquid mixture into the dry ingredients. Use a spatula to combine, stirring until there are a few streaks of flour remaining.
- Using a cookie scoop or ice cream scoop, divide mixture into muffin liners evenly. I found my large muffin tin required two scoops using an ice cream scoop. One scoop would be sufficient for a standard size muffin tin. Set aside.
- Sprinkle with granulated sugar and cinnamon
- Bake for 18 – 24 minutes, depending on size of muffin tin (larger = longer baking time, smaller = shorter baking time). Muffins are done when the tops start to turn golden brown and a toothpick inserted comes out with minimal crumbs.