Let’s be honest,
If there’s one muffin everyone loves, it’s banana muffins. Well, chocolate muffins are popular too 😉, but this banana version is truly inspiring. The texture is wonderfully tender and the banana flavor is delightfully intense.
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Taste and Occasion
Bananas are a staple on this blog — from classic banana bread to sponge cakes and even vegan, sugar-free cakes for kids. Banana muffins were the next natural addition. They aren’t just miniature versions of other banana bakes; they use a slightly different batter that yields a moist, flavorful muffin.
The ingredient list may look a bit long at first glance, but many items are spices and leavening agents that can be adjusted or omitted as needed. This recipe is a great way to use overripe, brown bananas, and the muffins freeze and thaw very well. After defrosting, dust with powdered sugar, glaze with lemon icing, or brush with a little butter and sprinkle with cinnamon sugar.
Ingredients
This recipe uses simple, pantry-friendly ingredients. Unusually for muffins, it contains no milk, yogurt, or buttermilk. Instead, part of the banana puree replaces dairy, which gives the muffins a pronounced banana flavor and a moist crumb.
How to Make the Banana Muffins
Preparation is quick and straightforward. Start by mashing very ripe bananas until smooth and preheat the oven to 430°F (220°C).
Whisk together the dry ingredients in one bowl. In another bowl, beat the eggs with the banana puree and the melted (or liquid) butter. Fold the dry ingredients into the wet mixture briefly but thoroughly—don’t overmix.
To help the muffins rise well, this recipe uses a two-stage baking trick: bake briefly at a high temperature to set the rise, then reduce the oven temperature to finish baking. I bake for a short time at 430°F (220°C), then lower the temperature to 350°F (175°C) for the remainder of the bake. This yields tall, domed, moist muffins.
Top Tip
Use very ripe bananas for the best flavor. If your bananas are still too yellow, warm them briefly in the hot oven until they soften and darken slightly.
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Easy Moist Banana Muffins
Ingredients
- 3 bananas, medium; very ripe; about 330g net
- 250 grams (2 cups) flour
- 70 grams (0.3 cups) sugar
- 30 grams (0.1 cups) brown sugar
- 1 tablespoon cinnamon
- 2 pinches salt
- 1 teaspoon vanilla paste, optional
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs, large
- 120 gram (½ cups) butter, or 80g oil
Instructions
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Mash the ripe bananas to a smooth pulp. Preheat the oven to 430°F (220°C).
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Combine all dry ingredients in a bowl. Beat the eggs with the banana puree and the liquid butter. Fold the dry ingredients into the wet mixture briefly but vigorously.
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Spoon the batter into paper or silicone liners placed on a muffin tray. Bake for 5 minutes at 430°F (220°C), then reduce the oven to 350°F (175°C) and bake for another 10–12 minutes. Alternatively, bake at 350°F (175°C) for 18–20 minutes total.
Ingredient substitutions
If you need substitutions or swaps for baking ingredients, consult a trusted substitutions guide for equivalents and adjustments.
Variations
Vegans: substitute oil for the butter and omit any dairy entirely. The muffins remain moist and flavorful. You can also add chopped nuts, chocolate chips, or a streusel topping for variation.
Similar Recipes
If you’re after a vegan or lighter banana muffin, try a banana oatmeal muffin variation for a wholesome breakfast option.