Best Banana Muffins (Video)

This easy banana muffin recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor! Seriously the best banana muffin recipe ever! 

These are not your average banana muffins. They are the best, bakery-style, soft and fluffy banana muffins you’ll ever make or eat! 

This recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor. They are homemade from scratch which means you can ditch the store-bought muffin mixes full of processed ingredients! 

You can add a streusel topping, chocolate chips, walnuts, etc. to make them your own. Plus they are freezer-friendly which means you can bake them once and have breakfast all week long! 

Banana Muffins: Ingredients

• All-purpose flour. Use unbleached, all-purpose flour for best results.  Bread flour or pastry flour can be used in place of all-purpose flour.
• Butter. Salted and unsalted butter can both be used in this banana muffin recipe. You can substitute canola or coconut oil for the butter as well. 
• Eggs. I have not tested this recipe with a flax egg or egg replacer, if you do let me know how it turns out please!
• Brown Sugar. Light and dark brown sugar work equally well in these banana muffins. Dark brown sugar will impart a slightly more detectable molasses taste. 
• Granulated sugar. I use organic cane sugar in all my baking, any granulated white sugar works well. 

How to make Banana Muffins

A lot of people wonder, “How do you make banana muffins from scratch?” I’m here to show you just how easy it is, so you can ditch the boxed muffin mixes for good! 

Combine Dry Ingredients

In a medium bowl, mix together 1 1/2 cups flour, baking soda, baking powder, sea salt and cinnamon, set aside.

Combine wet ingredients

In a large bowl, mash bananas. Add melted butter, eggs and vanilla and stir until mixture is homogenous (uniform throughout).

Add Sugars

Combine brown sugar and granulated sugar with the wet mixture and stir to combine. It’s important to make sure to break up any lumps of brown sugar that might form when it comes into contact with the wet ingredients. 

Add Dry Ingredients 

Add dry ingredients and stir until batter is smooth and there are no lumps (other than a few chunks of banana).

Fill Muffin Tin Cups

Lightly grease a standard 12-cup muffin pan, or line the pan with cupcake liners and then grease. Place about ¼ cup of batter into each well of the prepared muffin pan, smooth the tops so they are even.

Optional: add crumb topping

If you would like to add a crumb topping to these banana muffins, do so after you fill the muffin cups with batter. 

Bake

Bake in preheated oven for 15-17 minutes, until a toothpick inserted into center of a muffin comes out clean. These easy banana muffins are baked at 400 degrees F, and I find in my convection oven they only take 15 minutes to bake. I recommend checking them earlier if your oven bakes hot. The reason for the higher baking temperature is to achieve those nice rounded muffin tops!

Remove from Muffin Pan & Cool

Use a spoon or knife to loosen the banana muffins from the pan and immediately remove them from the muffin tin. Transfer them to a wire rack to cool.

Store

These banana muffins can be stored in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months. 

Serve!

These best banana muffins stand on their own without any toppings or spreads, but here are some delicious suggestions .

• Slather on some homemade peanut butter. 
• Spread this homemade cinnamon honey butter over warm banana muffins for a special treat. 
• Serve with some homemade vanilla almond butter. 

What can you add to banana muffins? 

There are so many possibilities when it comes to banana muffin mix-ins! Here are some of our favorites: 

• Chocolate chips
• Walnuts or pecans
• dried cranberries
• peanut butter chips
• white chocolate chips
• shredded coconut

More Banana & Muffin Recipes

• Try the BEST banana bread recipe ever. 
• Seriously the best banana cake you will ever eat. 
• Or this paleo banana bread for a gluten-free option.
• This peanut butter banana baked oatmeal is so good. 
• These classic blueberry muffins taste just like the bakery but homemade! 
• Or try these paleo blueberry muffins (also made with bananas).
• Everyone adores these spinach banana muffins!

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5 from 3 votes

Best Banana Muffins Recipe

This easy banana muffin recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor! Seriously the best banana muffin recipe ever! 

Course Breakfast, brunch

Cuisine American

Keyword banana muffin recipe, banana muffins, best banana muffin recipe, best banana muffins, easy banana muffins, how to make banana muffins

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12 Muffins

Calories 214kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• spatula

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• ½ tsp cinnamon
• 3 bananas mashed
• ½ cup butter melted
• 2 eggs lightly beaten
• 1 tsp pure vanilla extract
• ½ cup brown sugar
• ¼ cup granulated sugar

US Customary - Metric

Instructions

• Preheat oven to 400 degrees F. Lightly grease a standard 12-cup muffin pan, or line with cupcake liners and grease. Set aside.
• In a medium bowl, mix together 1 1/2 cups flour, baking soda, baking powder, sea salt and cinnamon, set aside.
• In a large bowl, mash bananas.
• Add melted butter and stir to combine.
• Add eggs and vanilla and stir until mixture is homogenous (uniform throughout).
• Add brown sugar and granulated sugar and stir to combine.
• Add dry ingredients and stir until batter is smooth and there are no lumps (other than a few chunks of banana).
• Place ¼ to 1/3 cup of batter into each well of the prepared muffin pan, smooth the tops so they are even. (Optional: add crumb topping - see notes for recipe if desired).
• Bake in preheated oven for 15-17 minutes, until a toothpick inserted into center of a muffin comes out clean.
• Use a spoon to immediately remove muffins from the muffin tin and transfer them to a wire rack to cool.

Video

Notes

Optional crumb topping

• ¼ cup butter, softened
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ¼ cup flour  
• ½  tsp ground cinnamon
• ¼ tsp salt

Combine ingredients with a fork or pastry cutter. After filling each muffin cup with batter, place 1 1/2 TBS crumb topping on each muffin and gently press so it sticks. Bake according to recipe instructions. 

Ingredient substitutions

• All-purpose flour. bread flour or pastry flour can be used in place of all-purpose flour
• Butter. Salted and unsalted butter can both be used in this banana muffin recipe. You can substitute canola or coconut oil for the butter as well. 
• Eggs. I have not tested this recipe with a flax egg or egg replacer, if you do let me know how it turns out please!
• Brown Sugar. Light and dark brown sugar work equally well in these banana muffins. Dark brown sugar will impart a slightly more detectable molasses taste. 
• Granulated sugar. I use organic cane sugar in all my baking, any granulated white sugar works well. 

 

Nutrition

Serving: 1Muffin | Calories: 214kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 231mg | Potassium: 195mg | Fiber: 1g | Sugar: 17g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

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