These easy banana muffins are moist, fluffy, and spiced with cinnamon. They have a crispy sugary top and a soft and moist crumb.
These are great for a quick breakfast, awesome to make when you have overripe bananas, and taste just like a bakery banana muffin.
All you will need for this recipe are simple ingredients, 3 ripe bananas, and about 30 minutes!
Why this recipe works
- Extremely easy to make.
- Extra moist muffins that stay moist for 3 days!
- Made with simple ingredients.
- Perfect to make when you need a quick breakfast.
- Made in under an hour from start to finish.
Ripe bananas- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a nice texture to the muffin tops.
Eggs- you will need 2 large eggs for this recipe. Make sure that you use room-temperature eggs in this recipe.
Vanilla extract- adds extra flavor.
Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Scoop the batter with a large ice cream scooper into the muffin tins, sprinkle brown sugar on top, and bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean.
Don't overbake these muffins! Let the muffins cool for at least 15 minutes before serving.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don't have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won’t crumble up. These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 15 minutes.
Yes! you can definitely add chocolate chips to these muffins. Simply add ¾ cup of semisweet chocolate chips to the mixture and fold until just combined.
We use all-purpose flour for these muffins. Self-rising flour and cake flour will work great as well.
Yes! These muffins taste great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.
If you want to make these muffins, but you don’t have ripe bananas on hand, don’t worry! Bake regular bananas in a 200c (400f) preheated oven for 10-15 minutes, this will soften the bananas and make them into a ripe banana texture.
These muffins will last up to one week in the fridge. Cover the muffins with plastic wrap or foil to prevent them from drying out. These muffins taste amazing for 3 days!
Toppings- these muffins can be topped with crumble topping (or streusel topping), cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!
Add-ins- make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, etc.
We like to serve the muffins as is with our morning coffee or tea on the side. There are many ways to upgrade your muffins:
Spread- spread these muffins with peanut butter, almond butter, pecan butter, or even pumpkin butter!
There are a few substitutions that may be helpful for your diet:
- Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
- Dairy-free- you can make these muffins dairy-free by replacing the milk with vegan milk.
Freeze these muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months, some people find the cupcake tastes better after freezing it.
More muffin recipes:
Nutella swirl banana muffins- Nutella swirl muffins are simply amazing, they stay fresh for 4 days and they remind me of pancakes filled with Nutella!
Coffee cake muffins- These coffee cake muffins are moist, flavorful, and topped with decadent streusel topping. These muffins are just like the ones you would get in a bakery, but you can make them at home!
Pumpkin muffins- These pumpkin muffins stay moist for days, and they have the best balance of flavors and sweetness. I can't wait for you to try these.
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Bakery Style Banana Muffins
- 1 ½ cups Flour
- ⅔ cup Sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- ½ cup Vegetable oil
- ½ teaspoon Kosher salt
- ½ teaspoon Cinnamon
- 3 Bananas
- 2 Eggs
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the sugar, eggs, vanilla extract, kosher salt, and vegetable oil. Mix with a whisk until the mixture is well combined.
- Add the flour, baking powder, baking soda, and cinnamon, and mix until just combined. Don’t overmix the batter!
- Scoop the batter with a large ice cream scooper into the muffin tins, sprinkle brown sugar on top, and bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Don't overbake these muffins! Let the muffins cool for at least 15 minutes before serving.