The Best Banana Muffins

filed under: Muffins on January 7, 2019

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!
4.89 from 52 votes
I left out one very traditional ingredient in these muffins... and the result was the PERFECT Banana Muffin!
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. 

Course: Breakfast
Cuisine: American
Keyword: Banana Muffins
Servings: 18 muffins
Author: Amanda Rettke
Ingredients
  • 1/3 cup (80g) butter, melted
  • 4 large ripe bananas mashed
  • 3/4 cup (165g) granulated sugar
  • 1 egg room temperature
  • 1 tsp. vanilla
  • 1 1/2 cup (186g) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Melt butter and set aside to slightly cool.
  3. In a large bowl, mash banana's with a fork. (You can use up 5 regular size banana's or 6 small banana's in this recipe.)

  4. Add butter, sugar, egg, and vanilla and mix well.
  5. Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix)
  6. Add 2-3 tablespoons of batter to muffin pan lined with cupcake liners. (This is about 2/3 full)
  7. 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.
  8. Remove muffins from oven and let sit for a few minutes before serving.

Recipe Video

Recipe adapted from Banana Muffins with Vanilla Glaze.

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

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Comments

  • Bev Morrow says:

    I love all of your recipes. Easy to follow. Good results every time.

  • Royleen Kumar says:

    Omg, so good!! I had a few bananas ripening and wanted a quick and easy recipe to use them up. I followed the recipe exactly, and will definitely use again. These muffins were moist, light and fluffy and exactly the kind of muffins I’ve been looking for in every bakery. I Am Baker helped me make them myself! Thank you so much!! 😁❤️

  • Deborah Kuhnen says:

    These were yummy! I added 1/4 cup sour cream and a tsp. lemon juice to the wet ingredients. I also added 2 cups chocolate chips. They took 25 minutes to cook in my convection oven, but they turned out perfectly. Thank you for sharing 🙂

  • AGNES PELETE says:

    Best banana muffins ever 😋 l like a hint of cinnamon so l added just 1/2 teaspoon of it.

    They are fluffy and delicious 👌

  • Jacquie Gilmore says:

    Great recipe! I “veganized” it by replacing the egg with 1/4 cup of unsweetened apple sauce, urge real butter with plant based butter and increasing the baking powder to 1 1/ 2 tsp. I also used 1/2 white sugar and 1/2 light brown sugar. I had to increase the baking time by 10 minutes but they came out super moist. This is definitely a keeper!

  • Linda Ross says:

    Can you use regular salt instead of kosher salt?

    • Amanda Rettke says:

      You can – but decrease it by half. 🙂

  • Jess Paniani says:

    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 ❤

  • Joanne Ricardi says:

    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.

    • Amanda Rettke says:

      <3 I appreciate you! If you need more savory options I have https://iamhomesteader.com as well!

  • Selena says:

    Best and easiest banana muffin recipe! I added raisins and nuts too. Perfect !