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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Hi, I’m first time baking muffin. May I know is it normal for muffin to shrink back after taking out from oven? Because I’m seeing it bloated out from the cup like a balloon in the oven.
You don’t want them to shrink too much, but they will a little because of the density of the banana bits. Try baking a little longer next time! 🙂
I feel like this is silly to ask, but would there be any reason this recipe wouldn’t also be suited for a loaf pan or cake pan (banana bread/cake), if you’re not feeling the individual muffin vibe?
‘Have been saving overripe bananas in the freezer and excited to make the perfect recipe with them, with my little girl; this looks like a wonderful way to use them.
Thank you & Happy Spring!
Good Evening Amanda,
I just made these Banana Muffins for the first time. I had a lot of extra bananas that were getting ripe from taking a trip to our son and daughter in laws this past weekend. I have a good amount of them in the freezer for smoothies so I thought I’d try your muffins.
First of all, my house smells AMAZING!!! There is no candle that can come close to the real thing, in fact, it smelled so yummy that I couldn’t wait for my husband to come home from work later tonight, I JUST HAD TO TRY ONE!! Second of all, the flavor was buttery, not overly sweet and if we follow your instructions and mash the bananas up with the fork (or a pastry blender as someone else had suggested)just until they are mashed leaving some pieces chunky, the texture of this muffin is incredibly moist and you will even bite into a piece of banana now and then. I agree with you, where cinnamon does go with banana bread but in the case of this muffin, it really doesn’t need it. It’s packed full of flavor and aroma. Adding anything more wouldn’t do it justice. In this case less IS more!
I know one thing, I will pass this recipe on to my Daughter In Laws. I’ll be sure to take plenty of ripe bananas with us when we go to visit them ;P
I’ll be one popular mom and Mom Mom (not that I’m not already when I visit lol)
Thank you for your video’s and your awesome recipes. I have been binge watching since I found you and checking out as many of your recipes as I can! You’re the best!!
I love the recipes
Its excellent recipe.
Can i have the recipe for banana cake
Can this recipe be made in other than muffin tin
I just made them and the smell in my house is from heaven. There are…. there were 18 and now i can see 6. I have to hide one to try the texture tommorow. In Greece we use the expression “does not exist” for something unique.. There are unique…
I made these yesterday. Moist and delicious. Good thing I am counting calories because these would not have made it to morning otherwise!
BEST banana muffin ever! I didn’t have enough white sugar so I used 1/4 white, 1/4 brown, and squeezed in a few tbsps of raw honey. I also used six bananas. I may have overfilled the cups because I had to bake for about 20 minutes. They came out fabulous – you won’t be disappointed if you bake these!
By far, the best banana muffin recipe I have found! Even my picky eater ate one- the whole thing! The few left on day 2 did well warming in both toaster oven and microwave. I’ll try adding nuts and then chocolate chips next time. Can’t wait to share this with my mom who owns a B & B…