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 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!
4.88 from 40 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 which was originally adapted from Simply Recipes.

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

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Comments

  • Eva says:

    These are awesome! Very tender and flavorful. They did take around 20 minutes to bake. But super easy and totally worth it.

  • MJ says:

    Can you offer a weight equivalent for the bananas used in this recipe? Sizes can vary so much.

  • Fannie Brown says:

    My grandson loves blueberry muffins, but he’s allergic to cow’s milk etc. I need a recipe that does not contain dairy.

  • Jeannette says:

    What about high altitude? Should I add some extra flour?

  • Carrie Chalmers says:

    Do you have a cookbook.

    • Amanda Rettke says:

      coming soon!

  • Heather H says:

    Does anyone know if these freeze well?

  • Reina Graham says:

    Just whipped up your banana muffins.It took very
    little time,hardly a mess to clean up..and my dog
    and I were not covered with flour..that usually happens
    to me..I’m going to enjoy this for breakfast in the A.M.
    Thanks again..I’m 84 so come on your ladies you
    can do this.
    P.S I’m a great baker..This was easy and I had all
    the ingredients on hand..it pays to shop and pick up
    Stuff you think you wont need..

  • Evelyn Cook says:

    They look so good tans I want to make them realsoon

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