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.
All you will need for this recipe are simple ingredients, 3 ripe bananas, and about 30 minutes! These come together quickly, and they can be filled with any add-ins that you like! Chocolate chips, chopped walnuts, chopped pecans, dried banana slices, chocolate chunks, chopped fruits, etc.
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These banana muffins are:
- 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.
Banana muffins ingredients:
For the banana muffins:
Ripe bananas- 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.
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 1/2 tsp of kosher salt for this recipe.
Tools to make this recipe:
Mixing bowls- best glass mixing bowls.
Whisk set- our favorite copper whisk set.
Muffin tins- our favorite Wilton muffin tins.
How to make banana muffins:
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.
Tips for this recipe:
- 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.
Frequently asked questions:
How do i store these banana muffins?
It’s okay to store these muffins at room temperature. Make sure that you store the muffins in an airtight container so they won’t dry out.
How long will these muffins last?
These muffins will last for up to 4 days stored in an airtight container in the fridge.
Can I make these banana muffins gluten-free?
Yes! Simply replace the flour with gluten-free flour, and make sure that you are using gluten-free ingredients (the ingredients are naturally gluten-free, but make sure just in case).
Can I make this recipe dairy-free?
Yes! it’s easy to make this recipe dairy-free. Simply replace the whole milk with almond milk or any of your favorite vegan milk.
Can I add nuts to these banana muffins?
Yes! Banana muffins taste great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.
How long will the banana muffins last?
These banana muffins will last up to one week in the fridge. Cover the muffins with plastic wrap or foil to prevent it from drying out. These muffins taste amazing for 3 days!
Can I add chocolate chips to this recipe?
Yes! you can definitely add chocolate chips to these muffins. Simply add 3/4 cup of semisweet chocolate chips to the mixture and fold until just combined.
Can I freeze the banana muffins?
Yes, you can freeze these banana muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months, some people find the muffins taste better after freezing them.
What flour do you use for these banana muffins?
We use all-purpose flour for these muffins. Self-rising flour and cake flour will work great as well.
How to serve banana muffins?
We like to serve the banana muffins as is with our morning coffee or tea on the side. There are many ways to upgrade your banana muffins:
- 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!
- Spread- spread these muffins with peanut butter, almond butter, pecan butter, or even pumpkin butter!
- 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.
More breakfast recipes:
Pumpkin cinnamon rolls- These pumpkin cinnamon rolls are melt in your mouth soft, made with pumpkin puree and fall spices in the dough, filled with cinnamon filling, and topped with maple cream cheese icing. These are a dream!
Pumpkin muffins- This is the best pumpkin muffins recipe ever. I’m not exaggerating. 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.
Apple turnovers- These apple turnovers are so easy to make, come together in under an hour, and taste absolutely incredible. These apple turnovers are made with a delicious spiced apple filling and wrapped with flaky puff pastry.
Lemon ricotta pancakes- These lemon ricotta pancakes are fluffy, moist, and full of lemony flavor. These pancakes are made with lemon zest, lemon juice, and ricotta cheese that making these pancakes moist, extremely fluffy, and flavorful.
Peanut butter banana overnight oats- Overnight oats are one of our favorite healthy breakfast ideas, especially for busy mornings. We find this peanut butter banana overnight oats combination is the best combination for overnight oats.
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