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 ! 🫰🏼

Banana Chocolate Chip Muffins

all purpose flour

baking powder

1/2 teaspoon baking soda

sugar

unsalted butter,

vegetable oil

buttermilk

vanilla

bananas, mashed (about 2 medium size bananas)

mini chocolate chips

Place flour, baking powder, baking soda and salt...

Place flour, baking powder, baking soda and salt in a bowl and whisk to combine; set side.

In a separate bowl combine sugar and eggs...

In a separate bowl combine sugar and eggs and whisk to until well combined and mixture becomes thick and light in color, about 1 minute. Drizzle cool butter into mixture and whisk to combine. Add oil and buttermilk to mixture, whisk to combine. Add in vanilla,mashed banana mixture and mini chocolate chips, whisk to combine.

Pour flour mixture into wet mixture, and using...

Pour flour mixture into wet mixture, and using a wooden spoon or sturdy spatula, gently fold the batter until no flour streaks or pockets remain (do not over mix).

Fill liners to almost full. Bake at 375 degrees...

Fill liners to almost full. Bake at 375 degrees for 17-20 minutes or until tops become golden brown and tester comes out clean. Remove from oven and transfer muffins to a wire rack to cool.

These Caramelized Banana Oat Muffins are made with whole grains and without refined sugar for a super satisfying and delicious breakfast.

Caramelized Banana Oat Muffins

bananas, peeled and sliced (NOT overly ripe)

oats, pulsed through a food processor until coarse flour forms

+ 2 tablespoons whole wheat flour

nutmeg

half and half

Greek yogurt

butter

raw honey

oats

Preheat the oven to 400 degrees. Slice the bananas into rounds. Line a baking sheet with aluminum foil and spray generously with nonstick cooking spray. Place the bananas on the baking sheet and bake for 5-10 minutes, flipping once and removing from the oven when the bananas are deep golden brown on the outside. Transfer to a bowl and mash the bananas with a wooden spoon.

Break down the oats in a food processor until a flour-like meal is formed. This should yield a little more than 3/4 cup. Combine the oat flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir to combine.

In a separate bowl, whisk the half and half, Greek yogurt, eggs, melted butter, vanilla, and honey until smooth. Make a well in the dry ingredients and add the wet to the dry. Stir around the bowl just 10 times until the batter is just barely combined (if you stir too much during this step, your muffins are going to have a gummy, chewy consistency). Fold the caramelized bananas into the mixture, stirring just 5 more times.

Transfer the batter to a greased 6 or 12 cup muffin tin. Mix the topping ingredients together and spoon over the muffins. Bake for 10-15 minutes, until the muffins are puffed slightly and spring back when you touch the tops.

Caramelized banana smoothies are my absolute favorite! This looks great, I am going to try a gluten free version!

I love everything about these and I know know what to make with those banana's looking at me form the counter. I am particularly glad that you don't have baking soda in this recipe which just makes my banana muffin taste really bitter.

Ok, so I knew all about making my own almond flour from almonds, but both are still pretty expensive when you do a lot of baking and have a family to feed. I don't mind wheat flour in some recipes, but gah. It's horrible to really bake with because it doesn't make things all nice and fluffy. I started using a 3:1 ratio of white to wheat just so I could get some perkiness. For health reasons, I try to stay away from the white stuff. I keep hearing about coconut flour, but again, its a little pricey when you're a food blogger on a budget in need of baked goods from time to time ;) Oats? Heck yah girl. Those are cheap enough and if you have a health food store that sells it out of the bulk bins - even better! I'm now in baked good heaven. This is possibly something healthier and oh, hai - pretty bananas! 

Lindsay...can we be BFF? I'll bring the latte ;)  I feel silly because never in a million baking years have I ever thought about bananas like that. This has changed my world.

Forever. :)

Lindsay, I am so excited to find your blog, I have not tried the oats into flour, it is just perfect for moms and housewives who bake a lot to feed the monsters. it will surely be wonderful if you can re-create more yummy goodies recipes with oat flours. Thanks for the sweet recipe, it will be a new era in our kitchen.

These banana crumb muffins are soft, sweet, and finished with a crunchy cinnamon streusel topping. Quick to make and always a crowd-pleaser!

Banana Crumb Muffins (Moist, Fluffy &amp; Extra Cinnamon Crumble)

½ tsp baking powder

½ tsp baking soda

cinnamon (optional but enhances banana flavor)

(150 grams) granulated white sugar

(50 grams) light brown sugar

(113 grams) salted butter

tbsp neutral oil (canola, vegetable, avocado etc)

eggs (room temperature)

(225 grams) mashed overripe banana (about 3-4 bananas)

(76 grams) sour cream (room temperature)

(125 grams) all-purpose flour

tbsp (72 grams) light brown sugar

(50 grams) granulated sugar

(113 grams) cold salted butter (cubed)

vanilla bean paste

Preheat

Preheat oven to 425°F (218°C). Line a muffin tin with liners or grease well.

Mix 1 cup flour, 6 tbsp brown sugar, ¼ cup granulated white sugar, 2 tsp cinnamon and pinch of salt.

Cut in cold butter until chunky crumbs form. Stir in vanilla paste if using. Refrigerate to keep cold while we prepare the batter.

Cinnamon Crumble:

Whisk

In a large bowl, whisk together flour, baking powder, baking soda, salt, white and brown sugar and cinnamon.

In the same bowl, add in the melted butter, oil, eggs, mashed banana, sour cream and vanilla. Whisk until combined.

Banana Muffin Batter:

Fill

Fill muffin cups all the way to the top. Take the streusel mixture, squeeze it into clumps, and generously sprinkle over the muffins to form a thick crumble layer. 

Bake

Bake at 425°F for 5 minutes, then reduce to 350°F and bake an additional 10–15 minutes, or until domed and a toothpick comes out clean

Cool

Cool in the pan for 5 minutes, then transfer to a wire rack.

Assemble:

I made these this morning at 6am before work. So delicious. You are my favorite TikTok baker. I look forward to trying more of your recipes.

Can I use previously frozen bananas? I free when I don't have time to use them right away.

Nice big muffins that are so moist and yummy! I doubled the recipe, and this was my first time making them, because I have so much confidence in his recipes. That was a good decision. My in-laws (who I love) will be getting some, my wife’s grandma, and we are taking some on a road trip with us. Get to baking!

My crumble came out brown, do you know what I did wrong?
Also did you add like white powder on top after?

Amazing! Cooking them on a higher temp for the 1st 5 minutes REALLY does help. I know 1st hand because I have a small oven and got lazy with my second batch and just cooked them at 400 for 16 minutes and they were not nearly as tall and soft as the 1st batch that I followed the instructions on. Follow the instructions, you won’t be sorry! I added nuts to mine but other than that, no other changes in the 1st batch. All of them were yummy, just the 1st batch was absolutely perfect!

So yummy!! Approved by everyone in the household, even my picky 2 year old who is hesitant to try anything new and usually decides he doesn’t like it before he even tastes it (and yes, he turns down bakery often); he said, “mmmm” after every bite!

This recipe was super easy to follow and turned out amazing! You are a genius curly chef and have a forever fan in me!

What is the time or temperature adjustment for mini muffins?

My comment was erased then I left the other day. The butter has a discrepancy and the printed recipe and the video. What is the correct amount for butter in the batter? Thank you! Made them with a half a cup and they turned out just fine.

Absolutely wonderful!
The best I have made.

https://videos.scriptwrapper.com/25544/LjxjIkTBDS6FHwW77XH0/original/video.mp4

Watch how to make these banana crumb muffins from start to finish! In this step-by-step video, I’ll show you how to create soft, fluffy banana muffins topped with an irresistible buttery cinnamon crumble. From mixing the batter to getting those golden, bakery-style muffin tops, this tutorial walks you through every detail so your muffins turn out perfect every time.

Banana Crumb Muffins with Cinnamon Crumble (Soft & Fluffy)

These moist and fluffy banana muffins are bursting with banana flavor and perfect for breakfast or snacking. Made with simple ingredients and bakery-style domes, they’re easy to customize with chocolate chips or nuts.

Bakery-Style Banana Muffins

(77 grams) sour cream (room temperature)

chocolate

(88 grams) chopped walnuts

light brown sugar (or turbinado sugar sugar

Stir

Stir in chocolate chips or nuts if using.

Fill muffin cups all the way to the top. Sprinkle with cinnamon-sugar topping or extra chips/nuts if desired.

Bake at 425°F for 5 minutes, then reduce to 350°F and bake an additional 10–12 minutes, or until domed and a toothpick comes out clean.

I have NEVER made banana muffins this good.....moist and fluffy.......amazing!!!!! Thank you so much.

Best banana muffins ever!! I think I’ll try them in a loaf pan next time.

I am visiting my son and daughter in-law along with my granddaughter in Mexico and I got some really ripe bananas. Came across your recipe. I substituted vegan butter and 3 egg whites they turned out fabulous. Everybody loved them.
Thank you

These are my go to. My older parents live with us and I often make these early and pop them over before they get out of bed. Sometimes I use Greek yogurt to up the protein content for them. Thank you!!!

Best muffins ever! I used ratio Greek yogurt(vanilla). My muffins were moist, and delectable. Thank you for sharing with us!

I expected these to be just regular banana muffins, but they were definitely moist, and so very flavorful! I followed the recipe exactly, and without any additions or toppings, just to test the base recipe. So very delicious. My husband ate three right out of the oven. 
Thank you for this delicious recipe!

I'm an experienced baker,  so I did my usual substitutions but used Justin's recipe as a guide.   Room temp eggs ( are you kidding me?), a couple of overripe bananas plus a couple I had stashed in the freezer (defrost already!), subbed coconut milk yogurt for the sour cream,  and used all canola oil (there's no butter left in the house after Thanksgiving!).  I also added some chocolate chips.   It made 12 regular muffins plus 3 muffin tops.  These are absolutely delicious... light and fluffy and yummy.  Justin...I love your reels, and you're a baking genius!

Hi Justin, wow these are Amazing! I ended up with 12 tall muffins baked for about 20-22 min. I divided the batter and put milk chocolate chips in one half and walnuts in the other, topped everything 
with turbinado sugar. The muffins were so fluffy, cake-like but at the same time dense enough and filling. Sweet but not too sweet, just right. This recipe will be my go to for banana muffins. Thank you!

You know it’s good when your mom says they were delicious. She told me to save the recipe. The only change I made was Greek yogurt for the sour cream. I didn’t have any sour cream, but the Greek yogurt added more protein for my older parents. Thanks!!

LOVE ITTTTT!!!!!
Actually it's my first time I got great results from online recipes(?) And I'm sooo happy right now
Even though I baked it in my air fryer, it is soo soft and tastes great!!!(usually, the bread or muffins cookies▪︎▪︎▪︎ become rock hard) 
Thank you for sharing this amazing recipe!!

My muffins came out great. I didn’t have chocolate chips to put on top so I put the Heath crumbles and it came out great.  thank you for all you do.

I had super ripe bananas screaming at me to make these tonight. 
Followed the recipe but here’s how based on what I had at home. I did the method in the video and not the recipe:
3 medium bananas 
Avocado oil
Mini semi sweet chocolate chips only
Cinnamon and sugar on top
After the 5 min on 425, 12-13 min on 350 did the trick
Made a bakers dozen
These came out incredibly light and fluffy and not overly sweet. Really perfectly how I was hoping they would turn out. 😍

https://videos.scriptwrapper.com/25544/BuKrxAis42DPVggaTHOa/original/video.mp4

Bake up a batch of moist, fluffy banana muffins in no time! This step-by-step video shows you exactly how to mix the batter, fold in ripe bananas, and bake muffins that are perfectly soft with bakery-style domed tops. A quick, easy recipe that’s great for breakfast, snacks, or using up overripe bananas.

Top 7 banana muffin recipe recipes from across the web

The most viewed banana muffin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Moist & Fluffy Banana Muffins

Maple Pecan Banana Muffins

Banana Nut Muffins

Banana Chocolate Chip Muffins

Caramelized Banana Oat Muffins

Banana Crumb Muffins (Moist, Fluffy...

Bakery-Style Banana Muffins

Top 7 banana muffin recipe recipes from across the web

The most viewed banana muffin recipe recipes by Recipe Cart users, saved from over 20,000 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

Banana Chocolate Chip Muffins

Caramelized Banana Oat Muffins

Banana Crumb Muffins (Moist, Fluffy...

Bakery-Style Banana Muffins

The most viewed banana muffin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Moist & Fluffy Banana Muffins