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    Home » All Recipes » Breakfast » Muffins

    Easy Banana Muffins

    Published: Feb 11, 2022 · Modified: Jun 27, 2022 by RichandDelish · This post may contain affiliate links ·

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    Jump to Recipe Print Recipe

    These easy banana muffins are moist, fluffy, and spiced with cinnamon. They have a crispy sugary top and a soft and moist crumb.

    Stack of two easy banana muffins.

    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!

    If you liked this recipe, you should try our other banana recipes, like our chocolate chip banana bread, tahini banana bread, double chocolate banana bread, and our almond flour banana bread.

    Jump to:
    • Why this recipe works
    • Ingredients
    • Instructions
    • Expert Tips
    • Faq's
    • Storing
    • Variations
    • Serving tips
    • Substitutions
    • Freezing
    • Tools
    • 📖 Recipe
    • 💬 Comments

    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.

    Ingredients

    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.

    Baking powder and baking soda – to allow the muffins to rise.

    Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.

    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.

    Cinnamon- we love adding cinnamon to banana-flavored desserts, it adds so much flavor that compliments the banana flavor.

    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.

    Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.

    Instructions

    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.

    Muffins process shots

    Add the sugar, eggs, vanilla extract, kosher salt, and vegetable oil. Mix with a whisk until the mixture is well combined.

    Muffins process shots

    Add the flour, baking powder, baking soda, and cinnamon, and mix until just combined. Don’t overmix the batter!

    Muffins process shots

    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. 

    Muffins process shots
    Muffins process shots

    Don't overbake these muffins! Let the muffins cool for at least 15 minutes before serving.

    Muffins process shots

    Expert Tips

    • 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.
    Close up shot of banana muffin.

    Faq's

    Can I add chocolate chips to this recipe?

    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.

    What flour do you use for these muffins?

    We use all-purpose flour for these muffins. Self-rising flour and cake flour will work great as well.

    Can I add nuts to these muffins?

    Yes! These muffins taste great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.

    How to ripen bananas fast?

    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.

    Pile of muffins.

    Storing

    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!

    Variations

    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.

    Serving tips

    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!

    Bite missing from a muffin.

    Substitutions

    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.

    Freezing

    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.

    Tools

    Mixing bowls- best glass mixing bowls.
    Whisk set- our favorite copper whisk set.
    Muffin tins-  our favorite Wilton muffin tins.

    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!

    Moist double chocolate muffins- These are made with dutch cocoa powder, chocolate chips, and chocolate chunks.

    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.

    If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.

    If you liked this recipe:

    • Follow us on Facebook, Instagram, and Pinterest.
    • Share/pin this recipe to Pinterest.
    • Leave a comment down below!

    📖 Recipe

    easy banana muffins recipe

    Bakery Style Banana Muffins

    Rich and delish
    These bakery-style 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 tastes just like a bakery banana muffin.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 muffins
    Calories 218 kcal

    Ingredients
     
     

    • 1 ½ cups Flour
    • â…” 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

    Instructions
     

    • 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.

    Notes

    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.

    Nutrition

    Calories: 218kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 235mgPotassium: 134mgFiber: 1gSugar: 15gVitamin A: 59IUVitamin C: 3mgCalcium: 29mgIron: 1mg
    Keyword Bakery Style Banana Muffins
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Mart

      December 04, 2022 at 2:19 am

      5 stars
      This were delicious! Quick & easy to make 🙂

      Reply
      • RichandDelish

        December 04, 2022 at 12:11 pm

        Thank you for trying it out!

        Reply

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