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 39 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Nilda s.Teng says:

    Even i have not try it cause i will bake it tomorrow i think this is my ever best banana cup cake thanks again for the recipe.

  • Cheryl Austin says:

    These are delicious! I’ll make these again but will use half white and half brown sugar for better browning next time. Thanks!

  • Eric Burns says:

    Excellent recipe!

  • Jennifer says:

    I love these muffins! I’ve made them 3 times now, making a double batch this time and adding strawberries to 1/2.

  • BILL says:

    I my wife and I love your recipes!!!
    Please keep them coming!!!!

  • David Castro Jr says:

    Can you pour this in a loaf pan instead of using a muffin pan?

  • Anita says:

    Can’t wait to try this one. All the various goodies I can add in. Yum

  • Nikki Marie Hamilton says:

    Has anyone tried this with whole wheat or white whole wheat? I may give it a whirl and do half of the flour with one of those and the other half with a-p. I find that doing it that way doesn’t ruin the integrity like straight ww sometimes can. Anyway, can’t wait to make these. They look delicious!!!

  • Darlene says:

    This Banana Muffin recipe is THE BEST I’ve ever made. Followed the recipe to a “T”. Husband loved them. Ate almost the whole batch by himself. I gave some to friends and they asked for the recipe. They are not only very tasty but also healthier with less sugar.
    Thanks for the recipe.

  • Nancizin says:

    I like so much

  • Ruthie says:

    Theses are REALLY good I used 2 banana’s and added a small zucchini and an apple to the mix, I diced them tiny and threw them into some boiling water so they would cook up a bit threw my butter in with that mix…cooled in refrigerator. Then added flour using a bit more because of the extra moisture. YUM!

  • Ruthie says:

    Ialso used 1/2 the amount of sugar called for… delish

  • Norma Acker says:

    What an awesome recipe .Thank you for sharing.

  • Rosemary Koehl says:

    Love this recipe! It is very moist! for the last batch, I added rice flour and half of 1/3 melted butter and two ripe bananas. The rice flour made it extra moist. It was glorious!

  • Judy says:

    Fantastic. I made 1/3 plain, 1/3 with choc chips & the rest with a crumble topping that really put them over the top!

  • stefanie says:

    salted or unsalted butter?

  • Cathy says:

    I’m sure this recipe is great, but please proofread!

    “bananas” = more than one banana

    “banana’s” = possessive, as in “the banana’s brown spots,” or a contraction of “the banana is”

    • Amanda says:

      I feel really sorry for people who feel like correcting others grammar is an essential part of their day. In all seriousness, I encourage you to not ever read my blog again. I have never been good at grammar or spelling and that is ok. It is not my gift, and not how my brain works. Blog posts are riddled with errors. Just an FYI. 🙂

  • Alice Federowicz says:

    I have tried a lot of banana muffin recipes, but this is the best! So light and tasty, and so easy.

  • Daniel Tanagno says:

    Great recipe…I used 1 ripe banana 1 cup frozen cranberries. They just came out of oven cant stop eating…so delicious

  • Pam says:

    Great recipe,how many carbs in 1 muffin?

  • Sandra Tubbs says:

    I love bananas so I’m going to definitely try this recipe.

  • Agnes Fenoli says:

    Thank you for this recipe!I just baked it in a 24 cm./9.5 inch round cake pan because as I was about to bake it I noticed my muffin tins were rusted. Still it came out so well. I am letting it cool down now and in a while am ready to dig in! All the best! Have to buy new muffin tins!

  • Marilyn says:

    Can’t wIt to make them.

  • Jim Leap says:

    I made these for the first time yesterday….and they were amazing !
    I used really ripe bananas.

  • Mary paschal says:

    The banana muffins are wonderful.

  • Don't Pass on Dessert!