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Banana Topped Muffins

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Soft and moist banana muffins topped with fresh banana slices for extra flavor and texture. A simple, comforting treat perfect for breakfast or snacking.

Ingredients

  • 6 large ripe bananas (divided)
  • 1/3 cup unsalted butter (melted and slightly cooled)
  • 3/4 cup granulated sugar
  • 1 large egg (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line two muffin tins with twenty cupcake liners.
  3. In a large bowl, mash 4 of the bananas. Add the melted butter, sugar, egg, and vanilla extract and mix well.
  4. Add the flour, baking soda, baking powder, and salt. Mix until just incorporated.
  5. Fill each muffin liner about two-thirds full with batter (about 2–3 tablespoons each).
  6. Slice the remaining 2 bananas and place 3 slices on top of each muffin, if desired.
  7. Bake for 16 to 18 minutes, until the centers spring back when touched and no longer appear wet.
  8. Remove from oven and let cool for about 5 minutes before serving.

Notes

  • Do not overmix the batter to keep muffins soft and tender.
  • Avoid overbaking to prevent dry or overly browned edges.
  • Top banana slices may brown quickly; best enjoyed fresh.
  • Store leftovers in an airtight container at room temperature for 1–2 days.
  • You can add chocolate chips or nuts for variation.

Nutrition

Find it online: https://yumfamilyrecipes.com/banana-topped-muffins/