Recipe
These banana muffins are hands-down the best you’ll ever make—soft, moist, and bursting with banana flavor that will make you forget every dry, bland muffin you’ve ever had.
The secret? Ripe bananas and a touch of cinnamon that bring warmth and sweetness without overpowering. I’ve been making these for years, and they’ve won over friends, family, and even the pickiest of eaters.
Imagine biting into a tender muffin with a slightly crisp top, the aroma of bananas wafting through your kitchen as you pull them fresh from the oven. Whether you’re a baking pro or a beginner, this recipe is foolproof and will have you feeling like a muffin master in no time.
Ready to bake magic? Let’s get started.
Ingredients
For the ultimate banana muffins, the right ingredients are key. Start with overripe bananas—they’re sweeter and pack more flavor. Opt for oil instead of butter to guarantee a moist crumb, and don’t skimp on the vanilla for that warm, comforting aroma. Here’s what you’ll need:
Wet Ingredients:
- 1 ½ cups (340g) mashed overripe bananas (about 3-4 bananas—the spottier, the better!)
- ⅓ cup (80ml) vegetable oil (or melted coconut oil for a hint of coconut flavor)
- ⅓ cup (80ml) buttermilk (or whole milk + 1 tsp vinegar as a substitute)
- 2 large eggs (room temperature for better mixing)
- 1 tsp pure vanilla extract (the real deal, not imitation!)
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour (measure properly by spooning and leveling)
- ¾ cup (150g) granulated sugar (or brown sugar for a deeper, caramel-like sweetness)
- 1 tsp baking soda (helps the muffins rise perfectly)
- ½ tsp baking powder (for extra fluffiness)
- ½ tsp salt (balances the sweetness and enhances flavor)
- 1 tsp ground cinnamon (optional but highly recommended for warmth)
Add-Ins (Optional but Game-Changing):
- ½ cup (90g) chocolate chips (dark or semi-sweet for a rich contrast)
- ½ cup (50g) chopped nuts (walnuts or pecans add a nice crunch)
Pro Tips:
- Use the ripest bananas possible—they’re sweeter and mash more easily.
- Oil keeps the muffins moist longer than butter.
- Avoid overmixing the batter to prevent dense muffins—a few lumps are fine!
- For a bakery-style finish, sprinkle the tops with coarse sugar before baking.
How to Make the Best Banana Muffin Baking Steps
Whisk together the wet ingredients—mashed bananas, melted butter, eggs, and vanilla extract—until well combined. Make sure the butter isn’t too hot to avoid cooking the eggs.
In a separate bowl, mix the dry ingredients****—flour, sugar, baking soda, salt, and cinnamon. Whisk thoroughly to distribute the leavening agent evenly for fluffy muffins.
Combine wet and dry ingredients gently. Fold them together with a spatula until just combined. Overmixing leads to dense muffins, so stop as soon as no streaks of flour remain.
Fold in optional mix-ins like nuts or chocolate chips if desired. Toss them in a bit of flour first to prevent sinking during baking.
Spoon the batter into the muffin tin, filling each cup about ¾ full. This gives the muffins room to rise without spilling over.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Check at the 18-minute mark to avoid overbaking.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. This prevents the bottoms from getting soggy while allowing them to set properly.
Nutrition
Banana muffins provide a nutritious snack option. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fat | 7 g |
| Sugar | 12 g |
| Fiber | 2 g |
| Sodium | 150 mg |
Chef Tips
When I’m making banana muffins, I always make sure the bananas are overripe—those brown spots mean extra sweetness and flavor. I mash them well but leave small chunks for texture.
Don’t overmix the batter; a few lumps are fine. Use room-temperature ingredients for even mixing.
Sprinkle turbinado sugar on top before baking for a crunchy crust. Let them cool slightly before serving—they’ll hold together better.
Frequently Asked Questions
Can I Use Frozen Bananas?
Yes, I can use frozen bananas. Just thaw them first and drain any excess liquid to avoid making the batter too wet. The flavor works great, and I’ve found they bake up just as nicely!
How Long Do They Stay Fresh?
They stay fresh for about 2-3 days if I keep them in an airtight container at room temperature. If I refrigerate them, they’ll last up to a week, but I find they taste best fresh.
Can I Substitute Eggs?
Yes, I can substitute eggs. I’ve used mashed bananas, applesauce, or flaxseed mixed with water as alternatives. Each works, but I find they slightly change the texture, so I adjust expectations based on what I’m using.
Can I Add Nuts or Chocolate Chips?
Yes, you can definitely add nuts or chocolate chips. I often toss in a handful of either to mix things up. Just fold them into the batter gently before baking for an extra indulgent or crunchy twist.
Why Did My Muffins Sink?
My muffins sank because I might’ve overmixed the batter, used too much liquid, or didn’t bake them long enough. I also think I opened the oven door too early, disrupting their rise. Checking these helps next time.
