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.
Krista Hayes
Made these today moist n yummy😍Thx for sharing
Sam
I am so glad you enjoyed them so much, Krista! 🙂
Melissa
These were delicious! And mine came out perfect! I didn’t add or change anything to the recipe, I did bake a it a little differently with the time/temp. I did 400 degrees for 8 min then down to 350 for about 11 min. Perfecto! Your banana bread is also very popular in my house. I bake it at least every other week and it disappears in no time ☺️ Thank you!
Sam
I am so glad everyone enjoys it so much, Melissa! That is a lot of banana bread! 🙂
Ayesha Salie
I made them with a bit of extra banana (they were all overripe) and everything was fine except they were very brown all round. taste was delicious though. Will reduce baking time on 220 next time and see how that works.
Sam
I am glad you ultimately enjoyed them, Ayesha! I would definitely just try a minute or two less. 🙂
Brenda
Could you add blueberries to these? If so how much? Thanks.
Sam
Hi Brenda! You can add blueberries. I would try about 1.5 cups. 🙂
Jaime
I very rarely post comments, but these muffins are delicious! Making them for the second time as we speak. I did not do the streusel topping, but added chocolate chips. Even my picky 10 year old was sneaking them! Thanks, Sam!
Sam
I am so glad everyone enjoyed them so much, Jaime! Thank you for taking the time to leave a comment. 🙂
Sunitha
Hi Sam ,
Can you please specify the amount of banana in cup measurement? I mean how much cup mashed banana is required for the recipe?
Sam
Hi Sunitha! This is approximately 1 1/2 cups or 385 grams of mashed bananas.
Sunitha
Thanks a lot
Jamie
I live overseas and can’t quite access buttermilk. Will 3% milk work…?
Sam
Hi Jamie! I would make my buttermilk substitute if you don’t have access to buttermilk. The 3% milk should work for it. 🙂
Sandra
Loved the muffins, but do you have another topping that would result in something with more height & texture? that would withstand the baking. perhaps an
oatmeal & nut mixture?
The butter & sugar just melted & left a slight “crust” with a pool of butter underneath the muffins in the pan.
Thanks!
Sam
Hi Sandra! I’m so sorry this happened! It sounds like something definitely went wrong that would have ruined the height here. Is there a chance there was too much butter in the streusel? Did yours look like the streusel in the video? That’s really odd. I hope I can help you straighten this out. 🙂
Cathy
Great muffins. I omitted the toppings and added chocolate chips. I will definitely make them again.
Sam
I am so glad you enjoyed them so much, Cathy! 🙂
Elizabeth
I am so sad…I followed the recipe to a T and the tops & bottoms of my muffins were way over done. I ate one, removing the very bottom and they are still good. I told my guy to grab some more bananas tomorrow so I can retry next week! Not sure if I should lower the initial heat setting (from 425) or just decrease baking time on both settings? I have never had issues with my oven being too hot for recipes…?? Does it matter that I have a gas range vs an electric one?? Anyhoo… still taste great and will reattempt in the near future 🤗
Sam
O no I am so sorry this has happened! My first guess would be the oven temperature. Hopefully, something hasn’t gone wrong with your oven where it’s heating unevenly. I know this probably isn’t the case but just to eliminate every likely culprit, did you bake them on the center rack? There shouldn’t be any differences in baking in a gas or electric oven, unless one of them is convection. Finally, you could try reducing the bake time by a minute or two. I hope they turn out next time! 🙂
Chessie
These muffins are the best! I tried following the same recipe and it turned out really soft and yummy. It tastes like banana breaaad!
Sam
I’m so happy you enjoyed, Chessie! Thank you so much for commenting 🙂
Marisa
I’m looking for something to make and send my husband who is currently deployed. It takes 5 days for a package to arrive. If I make these the day of sending them, who they still be good 5 days later? I also saw that you have frozen them before. Would you recommend freezing them instead and pack them frozen? How long are they good for once they’ve thawed? Thanks!
Sam
Hi Marisa! The muffins could last the 5 days in the mail, but I would worry if the temperature gets too hot they may not make the trip. You could send them frozen. They will last about 5 days once thawed. Thank you for your sacrifices you make and thank your husband as well for his service. 🙂
Annabel
I made these for breakfast tomorrow and I’m so glad I can eat something that tastes like dessert for breakfast 😋😂 but my mom insists on having it with fruit and yogurt. Thank you! I tried one and they are so so good!
Sam
There is nothing better than a good muffin for breakfast! I am so glad you enjoyed them so much. 🙂
Carolyn
Easy to make & tasted delicious!!
It does make 15 regular full size muffins!!
I’ll probably try making them a next time with fresh blueberries as I love them.
Sam
I am so glad you enjoyed them so much, Carolyn! 🙂
Dani Rose
Hello!
I am going to try out your recipe, however I plan on doing mini muffins some with streusel and some without… Any recommendations on cooking time and temp?
Thank you!
Sam
Hi Dani! The temperature would remain the same, but I am not sure about the baking time. I would just keep an eye on them so they don’t get over-baked. 🙂
Jessie
Hi Sam!! I’ve tried out a few of your recipes so far and love them!! I’m gonna try making these hopefully tomorrow! I was wondering though, I don’t have buttermilk. Would greek yogurt be an ok substitute?
Sam
Hi Jessie! I would not use greek yogurt. I would make my easy buttermilk substitute if you don’t have buttermilk on hand. 🙂
Sally
Omg these are amazing!! I doubled the recipe and added pecans to mix and to the crumble topping and they were irresistibly fantabulous! Thank you for such an awesome recipe! Will make these more often!! So moist !!
Sam
I am so glad you enjoyed them so much, Sally! 🙂