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
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!
What Makes These the Best Banana Muffins?
- 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!
- 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!
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.
How to Store Muffins
There are a few ways to properly store muffins.
- Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
- Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
- Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
How to Reheat Frozen Muffins
Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.
More Muffin Recipes
Banana Muffins
Ingredients
- ⅓ cup (80 g) unsalted butter, melted
- 4 large ripe bananas
- ¾ cup (165 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 ½ cups (186 g) 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 cool for a few minutes before serving.
Video
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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.
This was a great recipe, but I gave some to friends and was told by each and everyone that
the baking powder taste was very strong.
Recipe called for 1 teaspoon and thats what I used.
Hi, Donna! I work with iambaker and am happy to help with questions. There could have been an unmixed clump of baking powder that was tasted. Otherwise, be sure to check the baking powder to make sure it hasn’t expired. Have a great day!
Just made these muffins! I have been struggling to get the perfect consistency with my muffins so I Googled tips for the perfect muffin, Thank you so much Amanda, these came out amazing. I am not going to be embarrassed when my husband takes them to work!!! The only thing I did differently was to add Chocolate chips….this was the request from my husbands co-workers. Five Stars!!!
Fannie may Brown add a little less water for muffins .. this is for cake but would work great for muffins .. I would layer in blueberries so batter does not turn purple
Ingredients
For the Cake
1 1/2 cups flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons vanilla
1 teaspoon vinegar
1/3 cup vegetable oil
1 cup water
Preheat oven to 350º Fahrenheit.
In a greased round 7-inch pan, whisk together flour, sugar, salt, and baking soda.
In flour mixture, make two smaller holes and one bigger hole.
Put vanilla in in one of the small holes and the vinegar in the other.
Pour the vegetable oil in the larger hole.
Evenly pour water over top.
Whisk all ingredients together until they are smooth.
Bake for 40 minutes or until a toothpick comes out clean.
I kind of hate it when “the best” is in the recipe title. It’s like a challenge; the gauntlet has been thrown down.
You’d think by now I would have learned; Amanda doesn’t lie. Just made these, just ate the first one, the runt of the litter.
These ARE the best banana muffins!!
How how can you possibly bake muffins for only 15 to 16 minutes? Is that correct or was that a mistake in this recipe?
Hi, Darc! I work with iambaker and am happy to help with questions. The written recipe is correct. The muffins are done when an inserted toothpick comes out with a few crumbs, but no wet batter. However, all ovens are different, so baking times may vary. They are delicious! Have a wonderful day!
I love all of your recipes. Easy to follow. Good results every time.
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!! 😁❤️
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 🙂
Best banana muffins ever 😋 l like a hint of cinnamon so l added just 1/2 teaspoon of it.
They are fluffy and delicious 👌
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!