The perfect banana muffins – learn the secret to making these bakery style jumbo muffins, dairy free and low fat with the perfect muffin dome.
I think I’ve told you this story before, but back when I was in university, I used to love to go to the student centre early in the morning with my sister and have breakfast there, simply because we used to love their muffins. They used to sell these jumbo size muffins of all sorts, banana muffins, blueberry muffins, you name it they had them there. I used to love my jumbo muffin with my cup of coffee in the morning. Believe it or not that’s really when I started drinking coffee. What can I say I needed all the caffeine I could get to get through all the studies.
But those muffins stuck with me. Beautiful gorgeous jumbo muffins, each with the perfect dome, and it has been my mission in life since then to learn to make those muffins myself. Well not really since then, but since I started being interested in cooking and baking. I was always envious of the perfect jumbo muffins coming out of all the bakeries. While mini muffins are cute and great as well, there’s just something so satisfying about a perfect jumbo muffin.
A few years ago I mastered the secret to making muffins with the perfect dome. The secret really is for the batter to be lumpier and to fill the muffin cups all the way to the top if not higher, just as you can see in the pictures. The other secret is to preheat your oven to a higher temperature then to turn down the heat when you put the muffins in, this will help with them rising nicely. You will still want to bake these at 400 F degrees which will help the outside of the muffins set, while the inside is still liquid.
The only other thing to note here is that I also made these muffins healthier, by using apple sauce instead of butter and since hubs is lactose intolerant, I also used lactose free milk. So after all is said and done one of these huge muffins is only 390 calories, which trust me when I say that it’s worth all the calories. Have one of these babies in the morning and you’ll be ready to start your day.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Preheat the oven to 425 degrees F. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.
In a large bowl combine the flour, granulated sugar, baking powder and salt. Set aside.
In another bowl whisk the mashed bananas with the eggs, apple sauce, milk and vanilla extract.
Add the banana mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don't over mix, and keep in mind the batter will be a bit lumpy.
Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. The batter should be enough for 12 small muffins or 6 jumbo muffins.
Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.
For a dairy free version, use lactose free milk.
You can substitute the apple sauce with cold butter. Add the butter to the flour mixture and using a pastry blender cut in the butter until the mixture resembles coarse crumbs. Add the wet mixture to this and stir.
Nutritional information is for based on 6 jumbo muffins, if making 12 muffins, divide everything by 2 to get nutritional information for a smaller muffin.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.