An incredibly soft, moist banana muffin made with tall bakery-style muffin tops, sweet banana flavor, and a simple (optional) streusel crumb topping! This is the very best banana muffin recipe! You just need three ripe bananas to get started!
Your New Favorite Breakfast Muffin
Maybe you’ve tried these banana muffins already? They’re not brand new to the blog, in fact they’ve been around for several years and have garnered well over 150 five star ratings ⭐️. Not that I’m bragging or anything, but they’re all well-deserved, (in my totally and completely unbiased opinion) because I truly don’t know what more you could want in a banana muffin.
Soft, moist, and loaded with flavor. These aren’t bland, boring, or basic banana muffins. They’re made with ripe bananas, brown sugar, a tablespoon of pure vanilla extract, a blend of butter and oil (we talked about why we use both in my vanilla cake recipe) and a heavenly, crumbly, buttery streusel topping.
Or, no streusel…
While I personally love and recommend the streusel topping, I know not everyone wants the extra sugar. Or maybe just doesn’t want the extra dishes (definitely been there… or more like currently there, actually). As you can see above they bake up beautifully (if not nakedly) with or without streusel and you’ll get tidier, higher muffin tops without it.
For your muffin bases, you’ll need the following:
- Three ripe bananas. Try to get them much browner, softer, and splotchier than the bananas in the picture below. These were all I had on hand for this photo, but the riper your bananas are the better your banana muffins will taste.
- Butter and oil. We’re using a blend of both for the best flavor and texture in our banana muffins
- Flour. All purpose (or “plain” if you’re in the UK)
- Sugar. A blend of white/granulated and brown gives us a great flavor.
- Baking powder and baking soda. Helps to lift up those muffin tops!
- Buttermilk. Or my easy buttermilk substitute.
- Eggs. Two large.
- Salt & Vanilla Extract. For flavor!
Tips on How to Make Banana Muffins
- The riper your bananas are, the easier they will be to mash and the better the flavor of your banana muffins will be. Don’t shy away from brown spots on your banana peels, that’s what you want for this recipe!
- I recommend mashing your bananas with a fork or with a potato masher — you want them to be well-mashed with very few lumps.
- I strongly recommend stirring this banana muffin batter completely by hand. Since you’re not creaming any butter it can be easily stirred without a mixer and it helps avoid over-mixing. Over-mixing this batter can lead to muffins that are too tough and dense — we want light and fluffy muffins!
About that Streusel
Again, it’s a personal preference. Either you like it or you’re wrong.
OK, sorry, my personal preference is showing. I’m obsessed with that buttery/crumbly topping. To make it you’ll need a pastry cutter. Stir together your flour, brown sugar, and salt and then use a pastry cutter to cut in cold butter until you have a crumbly topping.
I mean just look how beautiful that is.
How to Freeze Banana Muffins
If you wish to freeze these muffins, allow them to cool completely, then wrap well in plastic wrap and then place in a ziploc bag and freeze. You can set them out at room temperature to thaw, or you can microwave them (don’t overdo it, just defrost, or the muffins will become hard).
I’ve been baking and freezing these in preparation for Baby Boy’s arrival; it’s nice to know I have a few waiting for me in the freezer since I suspect baking is going to take a backseat in the upcoming months. Right now it’s hard to imagine what that is going to be like!
These banana muffins are honestly one of my favorites. It took a lot of tries and tweaks to get the recipe just perfect, but these are finally the ultimate, softest, most flavorful banana muffins I’ve ever tasted (with or without the streusel on top) and I hope you love them just as much as I do!
So, are you team streusel or no streusel?
More Muffins to Try!
- Ultimate Basic Muffin Recipe
- Double Chocolate Muffins
- Bakery-Style Chocolate Chip Muffins
- Blueberry Muffins
The Best Banana Muffin Recipe
Ingredients
- 3 ripe bananas
- ¼ cup canola oil (may substitute vegetable oil) (60ml)
- ¼ cup unsalted butter melted and cooled at least 5 minutes (60g)
- ½ cup sugar (100g)
- ½ cup light brown sugar tightly packed (100g)
- 2 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour (250g)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup buttermilk (60ml) room temperature preferred
Streusel (optional)
- 1/2 cup all-purpose flour (65g)
- 1/2 cup brown sugar (100g)
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold (60g)
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.
- Add canola oil and melted butter and stir well.
- Stir in sugars until well-combined.
- Add eggs and vanilla extract and butermilk and stir well. Set aside.
- In a separate bowl, whisk together your dry ingredients -- flour, baking powder, baking soda, and 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 3/4 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.
- Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.
- 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
This recipe was originally published 01/05/2018. Updated with more information and better photos 10/17/2019.
Cindy says
I made these last year a couple of times and my family loved them. We have had a rough couple of months with my husband having gallbladder surgery & me back surgery. And now housebound due to current situation so I thought I would bake with my 3 & 4 year old granddaughters! And what else would be more appetizing & fun your banana muffins! Thank you for the great receipe!
Sugar Spun Run says
Oh Cindy, I am so sorry you have had a rough year. I hope that you and your husband have or are on your way to recovery. Thank you for trying my recipe. I hope that you and your granddaughters had fun making this recipe together. I happy that you all enjoyed the muffins. 🙂
David Wooten says
These are INSANELY good muffins! I too added a 1/2 cup of chocolate chips. They are the best muffins I have ever made. Thank You!
Sugar Spun Run says
Thanks for trying my recipe, David! I am so glad that you enjoyed the muffins! 🙂
Margaret says
Used half and half because I didn’t have any milk. Added one half cup of chocolate chips. Yummy…
Sugar Spun Run says
I am so glad that you enjoyed the muffins, Margaret, and that they turned out well with your substitutions. Thanks for trying my recipe. 🙂
Laurie S says
Made these this morning—so good. I did not add the streusel topping and didn’t miss it. Excellent!
Sugar Spun Run says
Thanks for trying my recipe, Laurie! I am so glad that you enjoyed the muffins. 🙂
Colleen says
I made a batch of these this morning. They were put together in no time, and came out tasting so moist and good. I did not add the topping, but it really didn’t need it. Will definitely them again. 🍌🍌
Sugar Spun Run says
Thanks for trying my recipe, Colleen! I am so glad that you enjoyed the muffins. 🙂
Wendy says
Good Morning from Fort Lauderdale Florida… I just took a batch out of the oven… they look terrific.. I used yoghurt ILO buttermilk or your subs method.. rose beautifully.
Sugar Spun Run says
I am so happy to hear that they turned out well, Wendy! Thanks for commenting. Enjoy your muffins! 🙂
Monica says
BY FAR this is the best recipe for banana bread/muffins! They are so light and fluffy and delicious and the streusel adds that bit of deliciousness.
Sugar Spun Run says
Thank you so much, Monica! I am so glad that you enjoyed them! 🙂
Frederick Jackson says
Why did I stop making muffins from scratch..store bought no more.. these were the best.followed your directions to not over beat. Skipped streusel just by choice..i would use less sugar in the batter as well..I think the ripe bananas added enough sweet to cut sugar at least by a third..All in all out of the oven and into my mouth..yum yum yummy.Wife liked than sweet! Home bound and baking
Sugar Spun Run says
I am so glad that you enjoyed the muffins, Frederick. Thanks for trying my recipe and for commenting. 🙂
Elle Callahan-Mitchell says
Absolutely amazing! I added dried coconut to the streusel and cinnamon to the batter. Thanks for a great recipe!
Sugar Spun Run says
I am so glad that you enjoyed the muffins, Elle! I love the idea of the dried coconut as well. I will be sure to try that next time. Thanks for sharing. 🙂
MARISSA REGII says
Hi!
I’m planning to make this today, but I only have 2 bananas :/ What can I do?
Sugar Spun Run says
Hi, Marissa! Since you only have two bananas, I would add one additional egg white to the mixture. This will act as a replacement for the missing banana. Keep me posted on how it turns out. Fingers crossed it turns out perfectly. 🙂
Lisa says
I made these tonight using 1 1/2 cups of gluten free flour (one to one type) and 1/2 cup almond flour. (Side note: When I bake for my gf family members I find I get the best results using more than one type of gf flour; other favorites are coconut flour and tiger nut flour – all are available on Amazon.) The muffins were light, fluffy and deliciously banana flavored. I can’t wait to try one in the morning after the buttermilk flavor has a chance to meld in. Great recipe!
Sugar Spun Run says
Thank you so much for sharing your method using gluten-free flour, Lisa. I am so glad that the muffins turned out well and you enjoyed them. Thanks for commenting. 🙂
Rachel Alexis says
Delicious! Sprinkled them with mini semi sweet chocolate chips! Yummy!
Sugar Spun Run says
I am so glad that you enjoyed them, Rachel! Thank you so much for commenting. 🙂
Faith says
How long would you bake it for a loaf
Sugar Spun Run says
Hi, Faith! I actually have a banana bread recipe that uses similar ingredients that you can try or use as a reference. 🙂
Emily says
Hi! I was wondering if you could use whole milk instead?
Sam says
Hi Emily, I would recommend using my buttermilk substitute (you just need whole milk and either lemon juice or vinegar).
Janice says
These muffins are the best!
Sugar Spun Run says
Thank you so much, Janice! I am so glad that you enjoyed them. 🙂
Vikki says
These are the BEST Banana Muffins recipe EVER! My family just loves theses! They are on the level of a bakery style muffin! Mmm delicioso!
The only thing I added was walnuts to the batter and streusel topping!
Thank you for sharing this simple but absolutely scrumptious muffin recipe!
Sugar Spun Run says
I am so glad that you enjoyed them, Vikki! Thank you for trying my recipe and for commenting. 🙂