We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 350F.
Melt the butter and set aside to cool slightly.
Whisk together the flour, baking powder, baking soda, salt, and brown sugar in a large bowl.
Whisk together the mashed bananas, eggs, vanilla, avocado oil, and cooled butter in another bowl.
Add the wet ingredients to the dry ingredients. Stir gently with a spatula until just combined, avoiding overmixing.
Spray a mini muffin tin with avocado oil.
Scoop the batter into each cup, filling about 3/4 full.
Bake for 14-16 minutes, until a toothpick inserted in the center comes out clean.
Serve warm with salted butter, honey butter, or the spread of your choice.
Want to keep this recipe for later? We can email it to you!
Do not overmix the batter to avoid tough muffins.
Use very ripe, spotty bananas for the best natural sweetness and moisture.
For a full-size option, bake in a regular muffin pan for 20-22 minutes.
Substitute canola or vegetable oil for avocado oil, or coconut sugar for brown sugar.
Add cinnamon or pumpkin spice for a fall flavor, or stir in chocolate chips or nuts for variation.
Can I make these muffins dairy-free?
Yes, replace the butter with an equal amount of oil.
How should I store the muffins?
Keep cooled muffins in an airtight container at room temperature for 2-3 days.
Can I freeze these muffins?
Yes, double the recipe and freeze half in a freezer-safe bag, then thaw at room temperature.
What can I add for extra flavor?
Try adding cinnamon, pumpkin spice, chocolate chips, or chopped nuts.
How do I prevent the muffins from being tough?
Avoid overmixing the batter; stop stirring as soon as you no longer see streaks of flour.
