Jumbo Spiced Banana Bread Muffins


This recipe I developed because I always have at least 2-4 overripe bananas left on my fruit stand and you can only freeze so many - haha! The original recipe that I started with can be found here, but the following is my own and it yields 12 of these fabulous large muffins, or 2 loaf pans. If you are baking in loaf pans, remember to coat the pans with butter or oil and flour to prevent anything sticking once cooked.

So here’s what you’ll need…


  • Stand mixer with paddle attachment

    • Alternatively, use a large bowl and electric hand mixer or whisk

  • Medium mixing bowl

  • Measuring cups

  • Measuring spoons

  • Large muffin size pan*

  • Ice-cream scoop

  • Rubber spatula

  • Sieve

  • Paper muffin cases**


  • 1 C coconut oil, melted

  • 2 C light brown sugar

  • 4 eggs

  • 2 ripe bananas, mashed

  • 2 tsp vanilla extract

  • 3 C all purpose flour

  • 2 tsp baking powder

  • 1 tsp kosher salt

  • 1/2 tsp ground nutmeg

  • 1 1/2 tsp cinnamon

  • 1 tsp ground ginger

  • 1 C sour cream or plain Greek yogurt

  • 1 C chopped nuts

    • I used what I had left in my pantry, so these had half a cup of pecans and half a cup of walnuts. Both were chopped into small chunks.

How to make it:

  1. Preheat oven to 350 ºF.

  2. Prepare your muffin pan by lining it with paper muffin cases.

  3. In the bowl of your stand mixer, mix together the brown sugar and melted coconut oil on medium speed, until well blended.

  4. Add in the eggs and vanilla extract and mix until combined.

  5. In a separate bowl, sieve together the flour, salt , cinnamon, nutmeg, ginger, and baking soda.

  6. Pour the flour mixture into the egg mixture and stir together until completely incorporated.

  7. Add in the sour cream or yogurt (depending on which you’re using), chopped nuts, and mashed banana. Using a spatula, stir this together until well combined.

  8. Using the ice cream scoop, add 2 scoops of mixture into each paper muffin case.

  9. Place muffin pans into the oven and bake 35 - 45 minutes. After 30 minutes, stick the muffins with a toothpick. If the toothpick comes out clean, the muffins are done. Otherwise, keep baking at 5 minute intervals until toothpick comes out clean.

  10. Remove from the oven and leave for 5 minutes before placing the muffins on a wire cooling rack to cool completely.

I enjoying eating these muffins while they are still slightly warm with a little butter and honey!


*I purchased my silicone muffin pans here.

**I purchased my paper muffin cases here.

Erika Perona