Ingredients:

  • 3 large overripe bananas (approx. 355ml)
  • 1 large egg, room temperature
  • 1/3 cup (75g) unsalted butter, melted and slightly cooled
  • 1 tbsp (15ml) neutral oil
  • 3/4 cup (150g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 180°C. Note: A hot oven is crucial for that initial spring that creates the muffin top.
  2. Mash 3 overripe bananas in a large bowl until they reach a smooth, liquid like consistency.
  3. Whisk in 75g of melted butter and 15ml of oil. Note: Mixing the fats early ensures they are evenly distributed.
  4. Add 150g of sugar, 1 room temperature egg, and 1 tsp vanilla extract, whisking until the mixture looks pale and slightly frothy.
  5. Sift 190g of flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp cinnamon directly into the wet ingredients.
  6. Fold the dry ingredients in gently using a spatula until just a few streaks of flour remain. Note: Stop immediately to prevent gluten from getting tough.
  7. Divide the batter into a 12 count muffin tin lined with papers.
  8. Bake for 20 minutes until the tops are golden brown and spring back when pressed.
  9. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. Let them sit in the tin for 5 minutes until they are firm enough to move, then transfer to a rack.