A banana muffins recipe with a special raw sugar topping that brings out the sweetness of the bananas and adds a nice sweet crunch to the muffin tops. Serve these banana muffins warm with butter for breakfast or brunch. View more muffin recipes like this banana muffin recipe.
Finely chopped pecans add a nice complementary flavor to these muffins and the raw sugar partially bakes in on top, creating almost a brown sugar flavor, but it still stays crunchy. You can find out more about raw sugar below.
Just a note: the riper the bananas, the better the muffins will taste. So this is a good opportunity to use up those over-ripe bananas that would normally get thrown away.
If you have been having trouble with your muffins not rising as light and fluffy as you would like, Alton Brown’s Book, I’m Just Here for More Food: Food x Mixing + Heat = Baking is a very good resource that breaks down the baking process step by step and goes into a nice amount of detail on the how’s and why’s of your baked goods not turning out and how you can improve your baking.
Raw Cane Sugar
Banana Muffins Recipe
- ½ cup of butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 2 cups self-rising flour*
- 1 teaspoon baking soda
- 3 large very ripe bananas
- ½ cup finely chopped pecans
- ¼ cup raw cane sugar (What's this? See definition below.)
- Preheat your oven to 350 degrees.
- In a small mixing bowl, combine the butter and sugar.
- Add each egg separately, beating the eggs in well after adding each one.
- In a separate bowl, mash the bananas well and mix into the butter, sugar, and egg.
- In another separate bowl, sift together the self-rising flour and baking soda.
- Add the banana mixture to the flour and gently stir the mixture, just until moistened. Fold in the finely chopped pecans.
- Fill greased or paper lined muffin cups ¾ full.
- Sprinkle the raw sugar liberally on top of this banana muffin recipe.
- Bake at 350 degrees for 20 to 25 minutes. Cool for 5 minutes before removing from the muffin pans.