This recipe for the best banana muffins is easy to make from scratch in 20 minutes. They are light, moist and flavorful with a beautiful rise and perfect crumb!
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 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 ⅓ 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 12-17 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 ½ Tablespoons of 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. Use all-purpose gluten-free baking flour to make them gluten free.
Salted Butter. unsalted butter and coconut oil are good substitutions.
Light Brown Sugar. use dark brown sugar for a stronger molasses flavor.
Granulated sugar. white sugar and organic cane sugar are the best choices.
StoreThese banana muffins can be stored in an airtight container in the refrigerator for up to 1 week. FreezeTo freeze, let the muffins come to room temperature. Then transfer them to an airtight container and store in the freezer for up to 2 months.