The BEST Jumbo Banana Muffins
There is something almost sacred about very ripe bananas on the counter.
You know the ones — speckled, soft, maybe a little past their prime for slicing — but absolutely perfect for baking. That’s when I pull out my biggest mixing bowl and make what I truly believe are the best jumbo banana muffins.
This recipe isn’t shy. Nine cups of flour. Nine bananas. Real butter. A splash of oil for tenderness. Milk, eggs, and plenty of vanilla. It’s generous, just like a good kitchen should be. I mix the sugar, oil, melted butter, eggs, and vanilla first, then stir in those mashed bananas until the whole thing smells like comfort. The dry ingredients get whisked together separately, then gently folded in with the milk. And here’s the secret: don’t overmix. The batter should look a little lumpy. That’s where the magic lives.
I fill those jumbo muffin wells almost to the top — unapologetically full. A quick blast at 425 degrees gives them those tall, bakery-style crowns, then a lower temperature lets them bake through to a tender, golden finish.
Chocolate chips make them decadent, but nuts or fruit are just as lovely. And when they come out of the oven, warm and fragrant, it’s nearly impossible to wait the full fifteen minutes before taking that first bite.
Coffee in hand, muffin still warm — that’s a good day right there.
The BEST Jumbo Banana Muffins
Ingredients
- 9 cups all purpose flour
- 3 cups sugar
- 0.75 cup vegetable oil
- 0.75 cup melted butter
- 3 cups milk
- 6 eggs
- 9 very ripe bananas
- 12 tsp baking powder
- 1.5 tsp salt
- 6 tsp vanilla extract
- 3 cups mini chocoloate chips
Instructions
- Preheat oven to 425 degrees F
- In a large mixing bowl mix together the sugar, vegetable oil, melted butter, eggs, milk and vanilla. Add the mashed banana and mix just until combined.
- In a medium mixing bowl whisk together the flours, baking powder and salt. Alternate adding the dry ingredients to the wet ingredients. Fold in any chocolate chips or chunks. Do not overmix! The batter should look slightly lumpy- that's what you want.
- Scoop or pour the batter into the prepared muffin tin. Fill each well 1/4" from the top (they should be VERY full). Place in the oven and bake at 425 degrees for 5 minutes, then turn the heat down to 375 degrees and continue baking for an additional 25 minutes. The tops should be lightly golden brown in color.
- Remove from the oven an allow the muffins to cool in the tins for 15 minutes before removing and transferring to a wire rack to cool completely (or until you can't resist eating them).
