Equipment
* optional
Ingredients
Wet Ingredients
- 130 g olive oil
- 430 g banana, mashed
- 220 g brown sugar, packed
- 30 ml vanilla extract
- 6 g salt
Dry Ingredients
- 270 g flour
- 3 g baking soda
- 2 g baking powder
Spices
- 3 g cinnamon, ground
- 1 g nutmeg, ground
Topping
- 50 g sugar
- 6 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 302 kcal
- Protein
- 3 g
- Carbohydrates
- 48 g
- Fat
- 11 g
- Fiber
- 2 g
- Sugar
- 26 g
- Sodium
- 463 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 198 mg
- Calcium
- 31 mg
- Iron
- 1.4 mg
- Magnesium
- 17 mg
- Phosphorus
- 45 mg
- Zinc
- 0.2 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.14 mg
- Niacin
- 1.6 mg
- Folate
- 49 mcg
- Water
- 31 g
- Alcohol
- 1 g
Sources: USDA FoodData Central
Method
Preheat your oven to 220°C (425°F).
Line a 12-cup muffin pan with paper liners and lightly brush the liners with olive oil.
In a large mixing bowl, whisk together the mashed bananas, olive oil, brown sugar, vanilla extract, cinnamon, nutmeg, and the first 6g of salt until well combined.
Add the flour, baking soda, and baking powder to the bowl and stir gently until no dry flour remains, taking care not to overmix.
Divide the batter evenly among the 12 muffin cups using an ice cream scoop or 1/3-cup measure.
Sprinkle the topping sugar and the remaining 6g of salt evenly over the surface of each muffin.
Place the pan in the oven and immediately reduce the heat to 175°C (350°F). Bake for 20 minutes.
Let the muffins rest in the pan for 5 minutes, then move them to a wire rack to cool completely.
Chef's Notes
- Using very ripe, spotted bananas is key for maximum sweetness and moisture. They should be soft enough to mash easily with a fork.
- The initial high oven temperature (425°F / 220°C) helps to create a good initial rise and a slightly crisp top. Reducing the temperature immediately after placing the muffins in the oven ensures they bake through without burning.
- Be careful not to overmix the batter once the dry ingredients are added. Overmixing develops gluten, which can lead to tough, rubbery muffins.
- The salt-sugar topping provides a delightful textural contrast and a hint of savory balance to the sweet muffin. Flaky sea salt is recommended for this purpose.
- For an even richer flavor, consider adding a teaspoon of ground ginger or a pinch of cardamom to the spice blend.
Storage
Refrigerator: 5 days — Store in an airtight container to maintain moisture.
Freezer: 3 months — Thaw at room temperature.
Reheating: Microwave for 10-15 seconds if desired.
Troubleshooting
Muffins are tough and rubbery
Cause: The batter was overmixed after adding the flour, developing too much gluten.
Fix: Cannot be fixed
Prevention: Stir the dry ingredients into the wet ingredients only until just incorporated.
Muffins stuck to the liners
Cause: Low-fat content in the batter or poor quality liners.
Fix: Wait for muffins to cool completely before peeling.
Prevention: Lightly brush the inside of the paper liners with olive oil before filling.
Cultural Context
Banana bread and muffins are a beloved American comfort food, often made with ripe bananas that are past their prime for eating. This vegan iteration adapts the classic to a plant-based diet, emphasizing the moist texture and sweet flavor profile that makes banana baked goods so popular.
