Banana Muffins

Banana muffins are THE BEST!!! You can whip them up in no time, they’re DELICIOUS, super-moist and you can freeze them for on demand snacks.

Pro Tips for the Best banana Muffins

• If your bananas aren’t ripe enough just bake (in the peel) them at 350F (177C) for about 10 minutes or until they blacken.
• These muffins are AMAZING with 1 cup of roughly chopped walnuts or pecans folded in at the end. Toasting nuts is always a plus! Give them a toss in a tablespoon of the dry ingredients so they don’t sink.
• For added depth of flavor you can try using browning the butter. Just cook the butter on low heat in a pot stirring occasionally. Let it cool to warm before using as it will be quite hot after browning.
• Don’t worry if your mushed bananas have lumps. You will love the texture and pop of taste. You can add an extra half banana lightly mashed for an even more moist, slightly denser muffins.
• Yes you can add chocolate chips/chunks. Try adding one cup and give them a toss in a tablespoon of the dry ingredients.

Frequently Asked Questions

HOW RIPE SHOULD BANANAS BE FOR BANANA muffins?

Your bananas should be more brown than yellow and look like they’re ready to toss out. Basically they’re starting to liquify inside making them perfect for baking into your banana bread. If your bananas are not there yet don’t worry you can easily “ripen” them in 10 minutes using the steps below.

HOW DO YOU RIPEN BANANAS?

If you need to ripen bananas for a recipe like this just place them on a baking sheet and bake at 350F (177C) for about 10 minutes or until the skin blackens and the bananas are soft. Allow to cool a bit, then remove skin, transfer to bowl and mush up!

If you have some almost ripe bananas and a little time you can store them in a closed paper bag and the ethylene they naturally emit will ripen them at an accelerated rate.

HOW TO STORE these MUFFINS

Wrap your banana bread up so it doesn’t dry out and let it hang out at room temperature for a day or two. If you’re storing for a longer period it can be frozen for a few weeks. When you freeze baked goods make sure to wrap well in plastic then wrap in foil.

WHAT CAN YOU ADD TO BANANA MUFFINS?

• 1 1/2 cup toasted walnuts chopped. Who could say no to banana nut muffins???
• 1 1/2 cup chocolate Chips
• 3/4 cup flaked coconut
• A crumble of banana chips on top

CAN YOU FREEZE BANANA MUFFINS?

Yes! Banana bread can be frozen and stored for a month to 6 weeks for best results. Allow to cool completely then wrap in plastic and foil. Before serving allow to come thaw and return to room temperature while covered.

How to make Banana Muffins

1. Add baking papers to your muffin tin and gather your ingredients. If your bananas aren’t super-ripe then pop them onto a baking sheet and bake at 350F for about 10 minutes or until blackened. They’ll be perfect! After bananas are out increase oven temperature to 375F.

2. Sift the flour, salt, baking soda and powder and spices into a bowl then whisk together and set aside.

3. Peel the bananas and mash in a large bowl. You don’t have to get all the lumps out, I think they add texture and nice pockets of banana amazingness to the muffins.

4. Add the melted butter, yogurt, eggs, vanilla, and sugar to the mashed bananas.

5. Whisk the wet ingredients together until well combined.

6. Add the dry mixture to the wet.

7. Stir the batter together until just combined. If you’re adding nuts and/or chocolate chips then fold them in now.

8. Use an ice cream scoop or spoon to fill each cupcake paper 2/3-3/4  the way up. Sprinkling some cinnamon sugar on before baking is a nice touch but totally optional. bake at 375F for 5 minutes then reduce temperature to 350F and bake another 18 minutes or until the centers are springy to the touch.

How do you make banana muffins moist?

• Add yogurt or sour cream to your batter.
• Substitute the white sugar for brown sugar.
• Add an extra half banana.
• Don’t over-bake.
• Weigh your flour! Adding to much is going to make a bready, dense muffin.
• Butter helps you get a really nice crumb but you can use coconut oil or even veggie oil instead.

One Bowl Banana Muffins

Mash the bananas into a large bowl then add the rest for the wet ingredients and the sugar and mix together. Place a sifter over the bowl, add the remaining dry ingredients and use a whisk to mix them in the sifter. Sift and whisk the dry into the wet until just combined.

If you’ve tried this easy Banana Muffin recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

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5 from 12 votes

Banana Muffins

You'll love these soft and moist, easy-to-make banana muffins with just the right amount of sweetness, a sprinkle of spices, and tons of banana flavor! 

Course Breakfast, Snack

Cuisine American

Prep Time 15 minutes

Cook Time 23 minutes

Total Time 38 minutes

Servings 14 muffins

Calories 165.56kcal

Author John Kanell

Ingredients

INGREDIENTS

• 1 1/2 cups all purpose flour 180g
• 1 tsp baking powder 4g
• 1 tsp baking soda 6g
• 1 tsp salt 6g
• 1 tsp ground cinnamon 3g
• 1/2 tsp allspice 1g
• 1/4 tsp cardamom 0.5g
• 3/4 cup granulated sugar 150g
• 5 1/2 tbsp unsalted butter 78g, melted
• 1/4 cup yogurt 60mL, plain full fat
• 2 eggs large
• 3 bananas Very ripe, mashed about 1 1/2 cups
• 1 tsp vanilla 5mL

Instructions

• Preheat oven to 375F. Add cupcake papers to your muffin tin.
• Mash your bananas in a small bowl. If they aren't ripe enough bake on a sheet at 350F for about 10 minutes or until blackened.
• Sift flour, baking soda, baking powder, salt, and spices into a medium sized bowl. Whisk together then set aside.
• Mash peeled bananas in a large bowl.
• Add melted butter, yogurt, vanilla, sugar, and eggs to the mashed bananas and mix until incorporated.
• Add the sifted dry ingredients and mix until combined.
• Use an ice cream scoop to transfer the batter filling each paper 2/3- 3/4 the way up.
• Iff you'd like a bit of extra sweetness you can sprinkle some cinnamon sugar on top of each cupcake before baking. Turbinado sugar will give a bit of crunch!
• Bake for 5 minutes at 375F then reduce oven temp to 350 F and continue baking for another 18 minutes or until the centers are springy to the touch.

Video

Notes

• If your bananas aren't ripe enough just bake (in the peel) them at 350F (177C) for about 10 minutes or until they blacken.
• These muffins are AMAZING with 1 cup of roughly chopped walnuts or pecans folded in at the end. Toasting nuts is always a plus!
• For added depth of flavor you can try using browning the butter. Just cook the butter on low heat in a pot stirring occasionally. Let it cool to warm before using as it will be quite hot after browning.
• Don't worry if your mushed bananas have lumps. You will love the texture and pop of taste. You can add an extra half banana lightly mashed for an even more moist, slightly denser muffins.

Nutrition

Serving: 56g | Calories: 165.56kcal | Carbohydrates: 27.32g | Protein: 2.66g | Fat: 5.43g | Saturated Fat: 3.16g | Cholesterol: 35.78mg | Sodium: 256.81mg | Potassium: 149.17mg | Fiber: 1.09g | Sugar: 14.09g | Vitamin A: 191.9IU | Vitamin C: 2.2mg | Calcium: 27.22mg | Iron: 0.82mg

*Nutrition Disclaimer

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