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.

Top 5 banana muffin recipe recipes from across the web

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Moist & Fluffy Banana Muffins

Maple Pecan Banana Muffins

Banana Nut Muffins

Banana Chocolate Chip Muffins

Caramelized Banana Oat Muffins

Top 5 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

Banana Chocolate Chip Muffins

Caramelized Banana Oat 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