The purest, organic, delicious flavor of banana makes this the BEST Banana Muffin I have ever had! The secret to this recipe is DOUBLE the normal amount of banana. If you love this recipe try my Banana Cake and Cream Cheese Banana Bread!

 

Easy Banana Muffins

Easy Banana Muffins

Creating the perfect Banana Muffin became my mission, and I think I have finally developed a recipe that puts all others to shame! It comes together quickly, doesn’t require any special tools or equipment, and it by far the most delicious banana muffin you will ever have!

To Make These You will Need:

banana muffins recipe (below)

2 muffin pans (this recipe makes 18 total muffins so a 12-muffin pan and a 6-muffin pan will work)

cupcake liners

Seriously the BEST banana muffins you will ever have! Reader tested and approved!

 

What makes these the Best Banana Muffins?

  1. The method. It is one bowl (which is great!) but once I added the dry ingredients to the wet I mixed until JUST combined. This ended up being about 15 turns with the spatula. Not over-mixing the ingredients allows these muffins to bake up beautifully and create the perfect texture!
  2. NO CINNAMON. I love cinnamon in banana bread, but for some reason, banana muffins taste so much better without it! The pure flavor of the banana really shines through. These muffins melt in your mouth!

Moist Banana Muffins!

How long do you bake a banana muffin?

This recipe was developed for a standard muffin pan and I baked them for about 15 minutes. What you want to look for in a perfectly baked banana muffin is that the center no longer appears wet.

Can you make these into banana nut muffins?

Absolutely! Just add about 1 cup of the nut of your choice. Some folks prefer chopped pecans and some folks prefer chopped walnuts. Both work well in a banana nut muffin!

Can you make these gluten-free banana muffins?

Some companies offer a gluten-free flour that you can use interchangeably with all-purpose flour. You can use 1 1/2 cups of gluten-free flour in this recipe, but the texture does change slightly. They are not as light as a full gluten muffin, but still delicious.

I left out one very traditional ingredient in these muffins... and the result was the PERFECT Banana Muffin!
I left out one very traditional ingredient in these muffins... and the result was the PERFECT Banana Muffin!
4.89 from 53 votes

Banana Muffins

Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
The purest, organic, delicious flavor of banana makes this the BEST Banana Muffin I have ever had! The secret to this recipe is DOUBLE the normal amount of banana. 

Ingredients

  • cup (80g) butter, melted
  • 4 large ripe bananas, mashed
  • ¾ cup (165g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • cups (186g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt

Instructions

  • Preheat oven to 350°F.
  • Melt butter and set aside to slightly cool.
  • In a large bowl, mash bananas with a fork. (You can use up to 5 regular-size bananas or 6 small bananas in this recipe.)
  • Add butter, sugar, egg, and vanilla and mix well.
  • Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix)
  • Add 2-3 tablespoons of batter to muffin pan lined with cupcake liners. (This is about ⅔ full)
  • Bake for 14-16 minutes, or until center of muffin springs back when touched and center no longer appears wet. Be careful to not bake muffins for too long; you do not want burnt edges.
  • Remove muffins from oven and let sit for a few minutes before serving.

Video

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Recipe adapted from Banana Muffins with Vanilla Glaze.

Want more amazing Muffin recipes? Try these Peanut Butter Banana Muffins!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Loved loved love… It reminded me of a banana cake my grandmother used to make… Love these muffin they were super soft and taste delicious. Thank you so much for sharing ❤

  2. Love these! I do have to say that I have become an “ I am baker” snob. When I need a recipe I don’t even check any other recipes but yours. I have loved very recipe that I have tried. Thank you.

  3. You are indeed a very good baker! Loved these muffins! I only had crunchy peanut butter and regular whole milk but it worked just fine. Of course half the pan was sprinkled with mini chocolate chips and I have promptly eaten 2 of those first b4 anyone else. Also they are beautiful! Puffed up nicely, slightly browned on top. A very good recipe! I will be making these again. Thank you so much.

  4. I made it with nuts and I love it 😋
    If I want to use brown sugar instead of granulated sugar is the measurement still the same?

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