So Good High Rise Banana Muffins

Bring on these so good high rise banana muffins.

It’s that time of year that I like to clean out my cupboards, pantry and freezer. I pride myself on keeping my baking and cooking equipment organized, but by the end of 2018 everything seemed to be in a tangle.

Inspired by 3 over-ripe bananas discovered in the depths of my freezer it was time to use them up along with a bunch of random paper cupcake liners and near empty containers of spices and extracts. Baking some warm healthy muffins would help me clean things out. And bonus…we get delicious muffins for breakfast.

Today, I bring you a banana muffin that actually tastes like bananas. Tip: bake with over-ripe bananas for the very best flavor. Most muffins I have had in the past are loaded with spices, so they taste more like ginger or cinnamon or chai rather than fresh bananas. While this recipe has a touch of spice the banana flavor and aroma really comes through due to the addition of some banana extract. I love this McCormick brand because it truly does enhance the banana flavor without any weird artificial taste.

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You will notice that this recipe starts at a high oven temperature of 425F. before dropping down to 350F. The initial high heat is what gives these muffins the high-rise. As for mixing…you know the drill. Mix the dry ingredients with the wet just until moistened, so they bake up tender. Please feel free to toss in any other healthy ingredients you like. I’m a freak for chia seeds, but some toasted nuts could be good for a bit of crunch.