Mile-high moist and flavorful banana muffins are sure to become your new favorite recipe. Be sure to use very ripe bananas that are deeply spotted and almost black for moist and flavorful muffins. Add in nuts or chocolate chips, or leave plain!
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using.
In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined. Pour into the dry ingredients and stir until just barely combined. Stir in the nuts or chocolate chips, if using.
Divide evenly among the muffin tin cups, filling each 3/4 full for large muffins. You can also make about 15 smaller muffins by filling the cavities of two pans just 2/3 full. Sprinkle each with a generous amount of coarse sugar for a crunchy shiny topping, if desired.
Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes. Let cool in muffin pan for 5 to 10 minutes before removing to wire rack. Serve warm or at room temperature.
Store in an airtight container for up to 3 days.
*Reduce baking powder to 2 teaspoons if at high altitude.**Be sure to use very ripe bananas that are deeply spotted and almost black for moist and flavorful muffins.Recipe adapted from Cooks Illustrated.
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