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High Top Banana Muffins

High Top Banana Muffins

This recipe should give you muffins with high tops (crowns).
Course Breakfast
Cuisine American
Keyword banana
Prep Time 10 minutes
Cook Time 18 minutes
Servings 6


  • 1 ¼ cups all-purpose flour 160 grams – Pillsbury’s Best Bleached AP
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar 50 grams
  • 1/4 cup granulated sugar 50 grams
  • 1 large egg
  • 1/4 cup plus 2 tablespoons vanilla yogurt 84 grams
  • 1 large very ripe banana mashed with a fork
  • ¼ teaspoon vanilla optional
  • 4 tablespoons vegetable oil or a mixture of half melted coconut oil and half melted butter/margarine
  • 1/3 cup walnuts coarsely chopped or broken (optional)


  • Preheat oven to 400 degrees F. Grease a 6 portion muffin tin or line with muffin papers.
  • In a bowl, combine the flour, baking powder, baking soda, salt and both types sugar. Stir well.
  • In a second bowl, stir or whisk together the egg and yogurt, then stir in mashed banana and vanilla.
  • Combine flour mixture and egg mixture and stir until evenly blended, then add oil (or butter oil mixture) and stir until blended without overbeating. Batter should be thick. Stir in walnuts if using
  • Divide batter among the muffin cups, piling toward the center.
  • Put the muffins in the oven and set timer for 5 minutes. Bake at 400 for 5 minutes.
  • Reduce oven heat to 375 degrees F and continue baking for 13 minutes for a total bake time of about 18 minutes.