My well-loved Banana Muffin recipe makes incredibly soft, moist muffins with tall, bakery-style tops, sweet banana flavor, and an optional streusel topping. Recipe includes a how-to video!
Your New Favorite Breakfast Muffin
Today I’m re-sharing one of my favorite muffin recipes on the blog, and apparently, it’s one of your favorites too! With nearly 500 five-star ratings, this banana muffin recipe is so well-loved–and for good reason. These aren’t bland, boring, or basic banana muffins; they’re fluffy, moist, and loaded with banana flavor! And if that’s not enough, I recommend topping them with a crumbly, buttery streusel topping…yum.
It took a lot of tries and tweaks to get this recipe just perfect, but it was well worth the trial and error. This recipe makes the softest, most flavorful banana muffin I’ve ever tasted–with or without the streusel on top–and I’m so proud to share it with you!
What Makes My Banana Muffin Recipe the BEST:
- It produces big, beautiful muffin tops, thanks to a nifty oven trick.
- They truly taste like banana muffins, not banana bread in muffin form.
- No mixer needed–these come together easily by hand!
- They take just 30 minutes from start to finish.
What You Need
I found I needed several key ingredients for super flavorful banana muffins:
- Three ripe bananas. Ripe bananas mash easier and impart a stronger banana flavor, so save this recipe for those dark brown bananas lingering at the bottom of your fruit basket (unlike the ones pictured above!).
- Butter and oil. We’re using a blend of both for the best flavored and textured banana muffin (same reason I use a blend of the two in my vanilla cake!). Stick with a neutral oil like canola, vegetable, or grapeseed, and make sure your butter is unsalted.
- Sugar. Using some brown sugar gives the muffins a rich flavor that granulated alone wouldn’t provide.
- Buttermilk. This keeps the muffins nice and moist. If you’re low on buttermilk, give my easy buttermilk substitute a try!
SAM’S TIP: Overmixing your batter can lead to muffins that are too tough and dense. To avoid this, I strongly recommend stirring your banana muffin batter completely by hand. Luckily, we’re using melted butter in this recipe, so mixing by hand is a breeze!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Banana Muffins
- Mash your bananas, then add the oil and melted butter.
- Stir in the sugar, then add the eggs, vanilla, and buttermilk.
- Combine your dry ingredients in a separate bowl, then gently fold them into the wet ingredients.
- Portion the batter into a paper-lined muffin tin, filling each liner is ¾ of the way full.
- Prepare your streusel, if using, and portion over each muffin.
- Bake your muffins for 8 minutes, then reduce the temperature and bake for another 7-8 minutes until done.
SAM’S TIP: While I personally love and recommend the streusel topping, I know not everyone wants the extra sugar or dishes. As you can see, the “naked” banana muffin pictured below baked up beautifully with an even tidier, higher muffin top. So feel free to skip it!
Frequently Asked Questions
Yes, although I do have a separate banana nut muffin recipe you might want to try (it uses browned butter too 🤤). You can add between 1-1½ cups of add-ins (chocolate chips work well!) to this banana muffin recipe. I recommend adding them when you’re almost done incorporating the dry ingredients.
Yes! To do this, you’ll follow the same instructions I provide for my bakery-style chocolate chip muffins:
Bake at 425F for 8 minutes, then reduce the oven to 350F (don’t open the door!) and continue baking until the muffins begin to turn golden brown. This can take anywhere from 7-15 minutes, so keep an eye on them!
This banana muffin recipe freezes very well! In fact, I did this in preparation for Luke’s arrival so I always had a quick breakfast handy during his newborn phase.
If you want want to freeze yours, allow them to cool completely, wrap individually in plastic wrap, place in a Ziploc bag, and freeze. To thaw, either set your muffins out at room temperature or microwave them (just use the defrost setting or they’ll become hard).
So, do you agree? Is this the BEST banana muffin recipe? Let me know in the comments!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
The Best Banana Muffin Recipe
Ingredients
- 1 ½ cups (385 g) well-mashed ripe bananas This is typically 3 large bananas for me
- ¼ cup (60 ml) avocado oil or vegetable oil or canola oil (may substitute vegetable or avocado oil)
- ¼ cup (60 g) unsalted butter melted and cooled at least 5 minutes
- ½ cup (100 g) sugar
- ½ cup (100 g) light brown sugar tightly packed
- 2 large eggs room temperature preferred
- ¼ cup (60 ml) buttermilk room temperature preferred
- 1 Tablespoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Streusel (optional)
- ½ cup (65 g) all-purpose flour
- ½ cup (100 g) brown sugar
- ¼ teaspoon salt
- ¼ cup (60 g) unsalted butter, cold
Instructions
- Preheat oven to 425F (220C) and line a muffin tin with paper liners*
- Place peeled bananas in a large bowl and use a fork or a potato masher to mash them – bananas should be well-mashed.1 ½ cups (385 g) well-mashed ripe bananas
- Add oil and melted butter and stir well.¼ cup (60 ml) avocado oil or vegetable oil or canola oil, ¼ cup (60 g) unsalted butter
- Stir in sugars until well-combined.½ cup (100 g) sugar, ½ cup (100 g) light brown sugar
- Add eggs, buttermilk, and vanilla extract and stir well. Set aside.2 large eggs, 1 Tablespoon vanilla extract, ¼ cup (60 ml) buttermilk
- In a separate bowl, whisk together your dry ingredients — flour, baking powder, baking soda, and salt.2 cups (250 g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over-mix the batter!).
- Portion batter into prepared muffin tin, filling each liner ¾ of the way full. Set aside and prepare your Streusel topping.
Streusel Topping (optional)
- Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.½ cup (65 g) all-purpose flour, ½ cup (100 g) brown sugar, ¼ teaspoon salt
- Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.¼ cup (60 g) unsalted butter, cold
- Sprinkle streusel topping evenly over each muffin.
- Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C). A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.
- Allow muffins to cool before enjoying.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published 01/05/2018. Updated with more information and better photos 10/17/2019.
Michelle
I’ve made these muffins MANY times and they really are the best! I usually freeze my bananas when they start to get over ripe so, no matter what, I always have bananas on hand. Today I decided to make a batch and add a cup of frozen blueberries to liven things up. They turned out AMAZING! I added the blueberries after adding half the dry ingredients, per your blueberry muffin recipe, and let the batter rest 15min before portioning into my muffin tins. My husband couldn’t be happier. 🙂 Thank you so much for a foolproof recipe!
Sugar Spun Run
I am so glad that this recipe has become a favorite of your families, Michelle. The additional blueberries sound perfect! Thank you for commenting. 🙂
Loren
Direct quote from my super picky niece: “I never like muffins but I like these!” I added chocolate chips which added an extra wow factor for the littles. I did not make the streusel because I’m lazy but might have to reconsider!
Sugar Spun Run
I am so glad that the muffins won her over and you all enjoyed them, Loren! Thanks for commenting. 🙂
Joan
Best I’ve had, my husband truly enjoyed them and also tried them with walnuts and chocolate chip amazing!
Sugar Spun Run
I am so happy to hear that the muffins were enjoyed, Joan! Thanks for commenting. 🙂
Barb
Hi Sam- have made these before and we loved them! Want to make now but I don’t have fresh bananas but I do have frozen which were very ripe when I froze them. Can I use them and if so should I defrost first?
Thanks Sam!
Sugar Spun Run
Hi, Barb! I have not yet tried using frozen bananas for this recipe, but I think that it will work fine. I would let them defrost first. Keep me posted on how it turns out for you. 🙂
Barb Cattie
Will do! Thanks Sam!
Debbie
I have made this recipe numerous times, and almost always with thawed bananas that were previously frozen. I think the muffins are delicious either way!
Barb Cattie
Thanks Debbie – good to know they turn out delicious with frozen bananas. I’m making them tonight-thank you for taking the time to comment!
Katelyn
I am super confused. It says 250 grams of flour is 2 cups, but 250 grams equals 1 cup. So is the recipe 1 or 2 cups of flour?
Sugar Spun Run
I am sorry for the confusion, Katelyn, I will update that. You want 2 cups of flour for this recipe.
Donna
1 cup of flour is 120grams
Sara E Cerny
I made these without the topping and they are sooooo delicious!!!!! My bananas were pretty ripe too, was afraid they were too ripe but they weren’t. So very moist! I Pinned to my Pinterest for later.
Sugar Spun Run
I am so glad that the muffins were a hit, Sara! Thank you for commenting. 🙂
Michele L Williams
Absolutely delicious! Thanks so much for sharing. My husband said that these were the BEST muffins he’s ever had! I must say that I agree! 🙂
Sugar Spun Run
That is so wonderful to hear, Michele! I am so glad that you both enjoyed them. Thank you so much for commenting. 🙂
Fran
I am the owner / chef of a guest house. I’ve used lots and lots of recipes over the years and can honestly say that these banana muffins are the most delicious muffins I’ve ever made! Thanks for sharing !
Sugar Spun Run
Thank you so very much, Fran! I am so glad that you have enjoyed the muffins. I appreciate the feedback, thank you for commenting. 🙂
Stephanie Franzos
Normally I never do this BUT I had to substitute some ingredients to use what I had on hand in my cupboard and fridge.
Re sugar – all I had was Raw Castor Sugar,
Re Buttermilk – no buttermilk or lemons – so used Organic Almond Milk
The muffins rose beautifully and are lovely and light as air.
Fantastic recipe!
Sugar Spun Run
Thank you so much for trying my recipe, Stephanie! I am so glad that you enjoyed them. 🙂
Jenny
My son & I just made these! Super delicious, very soft and great topping! They looked like bakery muffins 🙂
Sugar Spun Run
I am so glad that you and your son enjoyed the banana muffins, Jenny! I hope that you had fun making them too. Thanks for commenting. 🙂
Heidi
Everyone liked them, they were so easy to make with a fork and bowl.Very good flavor
Sugar Spun Run
I am so glad that you enjoyed the banana muffins, Heidi! Thanks for trying my recipe. 🙂
Sriyani
These muffins are excellent! I baked them back to back because my family ate them all. The texture is soft on the inside and crunchy on top with the streusel and they are so easy to make! Loved it..
Sugar Spun Run
I am so glad that the banana muffins were such a hit, Sriyani! Thanks for trying my recipe. 🙂
Laura
Can these be made as mini muffins? If so how would you change the cook time?
Sugar Spun Run
Hi, Laura! Yes, they can. Unfortunately, I am not certain of the bake time without trying it myself. Keep me posted on how they turn out for you. 🙂
Laura
Hi! Mini muffins were great. Made 48 minis. Baked at 375 For around 12 min. Used a silicone tin and a metal tin. Silicone needed a minute more. Metal was good at 12.
Sugar Spun Run
Thanks so much for letting me know, Laura! I am so glad that you enjoyed them. 🙂
Jilly
Just here to say, this is my go to recipe for the kids, but I have to double the recipe every time! I stir in cranberries, pecans, walnuts and chocolate chips. Girrrrrrrrrl, they are irresistible!
Sugar Spun Run
Thank you so much, Jilly! I am so glad that you have enjoyed this recipe and so have your children. I appreciate your kind words. 🙂
Molly
This is amazing just like all your recipes! I was looking for a new recipe and this popped up. They were so easy to make and they taste amazing!!! So moist great flavor. Thank you!!!
Sugar Spun Run
I am so glad that you enjoyed the muffins, Molly! Thank you for commenting. 🙂
Kristle
The best recipe I have ever tried.
I am so excited to have a no fail banana bread recipe now! Thank you for sharing♥️
Sam
I am so happy to hear this! Thanks for letting me know how it turned out for you, Kristle! 🙂
Jacqueline
Is it ok to use reg. Salted butter for streusel ? & omit salt ? & could buttermilk be replaced w/ milk if don’t have buttermilk this time? I know buttermilk is important & will use next time if milk ok one time!! Thanks these look amazing !!
Sugar Spun Run
Hi, Jacqueline! Yes, salted butter will be fine. You will want to omit the salt. Also, you can replace buttermilk with regular milk or try my
buttermilk substitute. Keep me posted on how the muffins turn out! 🙂
Gur
I’ve made the muffins and they turned out amazing! Just wondering if you can bake the whole batter in a loaf tin, to make a cake?
Sugar Spun Run
Hi, Gur! You can! I actually have a banana bread recipe that you can use instead. I hope that you enjoy it! 🙂
Gur
I’ll definitely try that, thank you very much!
Gur
Hi Sam, I tried your banana bread recipe and it was moist and sweet and fluffy – just perfect! Very quick and easy to mix too.
Sugar Spun Run
I am so glad that you enjoyed the banana bread, Gur! Thanks for the feedback. I look forward to hearing what recipe you try next. 🙂