Jumbo Banana Muffins

So many of you loved my Banana Muffins that I thought it was about time we made a jumbo version! These Jumbo Banana Muffins are soft and tender with a delicious banana flavor. Their jumbo size makes them feel like a fancy bakery style muffin, but they're so easy to make.

These Jumbo Banana Muffins are so moist thanks to the 3 large ripe bananas that are added to their batter. It's best when you wait until the bananas are extra ripe, even if the peels are black, because the riper they are, the sweeter and stronger the flavor is.

You'll need a nonstick jumbo muffin pan that will make 6 large muffins. I like to use a nonstick pan so no muffin liners or parchment is needed. I found that it's best to use a nonstick pan as cooking sprays will affect how the outside of the muffins bake.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat your oven to 400º F. In a large bowl, mix together the brown sugar and melted butter.

Add in the egg and mix until combined. Scrape down the sides of the bowl. In a small bowl, smash down the bananas until smooth.

Add the smashed banana, flour, baking powder, baking soda, and salt and continue to mix on low just until combined.

Scoop the batter into a nonstick jumbo muffin pan, so that each is about ¾ full.

Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 16-17 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!

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