banana muffin recipe

These incredible banana muffins are moist, fluffy, and oh so good. They make for a great everyday breakfast or snack.

Moist &amp; Fluffy Banana Muffins

(250 grams) all-purpose flour

(200 grams) granulated sugar

cinnamon

tsp (5 milliliters) baking soda

tsp (2.5 milliliters) salt

(240 grams) overripe mashed bananas (about 3 medium)

(125 milliliters) vegetable oil

eggs

(60 grams) plain yogurt

tsp (5 milliliters) vanilla extract

tbsp coarse sugar (optional)

Preheat the oven to 350F and line a 12 cup muffin pan with paper liners.

In a large bowl, stir together the flour, sugar, cinnamon, baking soda, and salt. Set aside.

In a medium bowl, whisk together the mashed bananas, oil, eggs, yogurt, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined.

Divide the batter amongst the 12 muffin cups. Sprinkle some coarse sugar on top of each muffin if desired.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Simple and easy to bake! The instructions are straight to the point and easy to follow.

This was so fluffy and good. They were the perfect amount of sweetness and banana flavor. Thank you so much for this recipe, i would definitely make again. 

Untested as yet,  but whipped these up after work for a rare,  in office,  F2F morning tea tomorrow. Only had 2 bananas, but had a pear that was almost ready for compost,  so mashed it and added to the mix. They look good.
In a rare outcome,  I actually got 12 muffins out of the mix! Usually lucky to get 10 from most recipes.

Moist and delicious Maple Pecan Banana Muffins, so good you won't believe they are light!

Maple Pecan Banana Muffins

bananas

white whole wheat flour

baking soda

salt

unsalted butter (softened)

maple sugar (or brown sugar)

maple syrup

tbsp unsweetened apple sauce

vanilla extract

pecans

Preheat oven to 325°F. Line a cupcake tin with liners.

Mash bananas in a bowl, set aside.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and 1/4 cup maple sugar with an electric mixer.

Add egg whites, mashed bananas, maple syrup, apple sauce and vanilla; beat at medium speed until mixed well, scraping down sides of the bowl.

Add flour mixture, then blend at a low speed until just combined.

Pour the batter into the prepared muffin tin. Spread the pecans evenly over the muffins.

Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

These banana nut muffins are bakery-quality made right at home! They're so moist, loaded with banana flavor, and baked with toasted walnuts. 

Banana Nut Muffins

(395 grams) mashed ripe banana (3-4 bananas)

(265 grams) all purpose flour

tsp baking powder

tsp baking soda

tsp salt

(150 grams) toasted walnuts

(110 grams) Danish Creamery European Style Unsalted Butter, melted

(100 grams) granulated sugar

(100 grams) dark brown sugar, packed

tbsp maple syrup

eggs, room temp

tsp vanilla extract

(120 grams) sour cream

Demerara sugar, for sprinkling on top

To toast the nuts, preheat the oven to 350F and spread the whole nuts (not yet chopped) out on a baking sheet.

Bake for 12-15 minutes, or until darkened and fragrant. Allow the nuts to cool while we make the muffin batter.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large mixing bowl, whisk together the banana, melted butter, sugars, maple syrup, eggs, vanilla, and sour cream.

Pour the dry ingredients into the wet ingredients and use a rubber spatula to combine. 

When some flour is still showing, finely chop the toasted nuts and toss 1 cup in to the batter.

Continue to fold until the batter is fully combined.

Cover the bowl and allow the batter to rest for 30 minutes at room temperature.

Close to the 30 minute mark, preheat the oven to 350F and line a cupcake or muffin tin with 12 paper liners.

Scoop the muffin batter into the liners, careful not to disrupt the fluffiness that has developed over those 30 minutes. Fill each liner to the top and then some.

Sprinkle with the remaining chopped nuts and a pinch of demerara sugar (or any other raw sugar). 

Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick in the center comes out clean with a few moist crumbs.

Allow the muffins to cool in the pan for 5 minutes, then transfer the muffins to a cooling rack.

The muffins are best when still warm, so let them cool for another 10-15 minutes and enjoy!

Hi Jenna! This is another great recipe, although you forgot to add the mashed bananas in your directions with your wet ingredients lol. I kept having to re- read the directions and was like, I’m missing the bananas! But still great muffins!

Your cupcakes and muffins are damn good . But can u tell any egg substitutes ? I would love to try eggless version of ur cupcakes and muffins ! 🫰🏼

Top 3 banana muffin recipe recipes from across the web

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Moist & Fluffy Banana Muffins

Maple Pecan Banana Muffins

Banana Nut Muffins

Top 3 banana muffin recipe recipes from across the web

The most viewed banana muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moist &amp; Fluffy Banana Muffins

Maple Pecan Banana Muffins

Banana Nut Muffins

The most viewed banana muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Moist & Fluffy Banana Muffins