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    Home ยป Recipes ยป Muffins

    The Best Banana Muffin Recipe

    Published: June 15, 2022 by Sam Merritt โ€ข 2,120 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video

    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!

    streusel topped banana muffin missing a bite

    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

    head-on view of ingredients including flour, sugar, bananas, eggs, and more

    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

    muffin batter being stirred with a blue rubber spatula
    1. Mash your bananas, then add the oil and melted butter.
    2. Stir in the sugar, then add the eggs, vanilla, and buttermilk.
    3. Combine your dry ingredients in a separate bowl, then gently fold them into the wet ingredients.
    4. Portion the batter into a paper-lined muffin tin, filling each liner is ¾ of the way full.
    5. Prepare your streusel, if using, and portion over each muffin.
    6. 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!

    two muffins showing a side-by-side comparison of streusel topping vs no streusel

    Frequently Asked Questions

    Can I add nuts?

    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.

    Can I use a jumbo muffin pan for this recipe?

    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!

    Can I freeze banana muffins?

    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).

    muffins with and without streusel scattered across a white marble counter

    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

    streusel topped banana muffin missing a bite

    The Best Banana Muffin Recipe

    The BEST Banana Muffin Recipe! The batter comes together in minutes and is baked on two temperatures for the most moist, fluffy banana muffins you've ever had. Can be made with or without streusel topping!
    4.98 from 1040 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 15 muffins
    Calories: 281kcal
    Author: Sam Merritt

    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

    *Please note that this recipe makes about 15 muffins while most muffin tins are only 12-count.
    Feel free to add nuts or chocolate chips! Just stir them in at the end.

    Nutrition

    Serving: 1muffin | Calories: 281kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 173mg | Potassium: 185mg | Fiber: 1g | Sugar: 24g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was originally published 01/05/2018. Updated with more information and better photos 10/17/2019.

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    Reader Interactions

    Comments

    1. Joan moxley

      February 18, 2021 at 11:01 am

      These muffins look so yummy. Canโ€™t wait to try them. Was wondering if I am adding some walnuts can you suggest the amount to use for this recipe? I donโ€™t want the nuts to be overpowering but love the combo of both flavors.

      Reply
      • Sam

        February 18, 2021 at 9:02 pm

        Hi Joan! I would add about a cup of coarsely copped walnuts, I bet that will be delicious! Enjoy ๐Ÿ™‚

        Reply
    2. Diana

      February 13, 2021 at 4:22 pm

      5 stars
      Snowing and blowing here in NW Indiana today. What a great day to bake. I made your muffins today. Excellent! I’ll be giving these to a friend for her birthday.

      Reply
      • Sam

        February 15, 2021 at 11:12 am

        I’m so glad you enjoyed them so much, Diana! I lovvveee baking on snowy days. ๐Ÿ™‚

        Reply
        • Gayla Tincher

          February 15, 2021 at 10:58 pm

          I made your Banana Muffins tonight and they are awesome! I added Walnuts also and the topping and they looked beautiful! Everything I make from your recipies are delicious and I tell everybody I know if they want to make a desert that is awesome every time, check out Sugar Spun Run. If you ever come out with a cookbook I will be the first to buy one and 2 more for my daughters! Thank you!

        • Sam

          February 16, 2021 at 2:00 pm

          Thank you so much, Gayla! I’m so glad you enjoyed them so much. I do hope to make a cookbook one day. ๐Ÿ™‚

    3. Sarah

      February 12, 2021 at 9:22 am

      5 stars
      These really are THE BEST banana muffins! I am someone who always searches for new recipes to try, but I have bookmarked and will be saving this one as my go to. All of my kiddos love these, and I often make them without the topping. Thank you!

      Reply
      • Sam

        February 12, 2021 at 10:18 pm

        I am so glad everyone enjoys them so much, Sarah!

        Reply
    4. Nyaziah

      February 11, 2021 at 4:17 pm

      How can I store these. I plan to make them Sunday and I want to drop off a few to my brother on Tuesday

      Reply
      • Sam

        February 11, 2021 at 9:35 pm

        These can be stored at room temperature in an air tight container for about a week. ๐Ÿ™‚

        Reply
    5. Hannah

      February 05, 2021 at 9:48 am

      5 stars
      I didn’t have buttermilk so I used whole milk and vinegar… Only to realize I poured my measuring for making 1C buttermilk into a receipe that called for 1/4th. So I can say, with only for bananas and quadrupling the recipe… They still turned out great!!!

      Reply
      • Sugar Spun Run

        February 07, 2021 at 2:51 pm

        OH NO! I too have been guilty of that. lol I am so glad that you enjoyed all your muffins, Hannah! Note: They also freeze well. ๐Ÿ˜‰

        Reply
    6. Kathy

      January 31, 2021 at 10:03 pm

      5 stars
      Excellent!!! I can now stop looking for the best banana muffins, because I found them!!! Directions were great!

      Reply
      • Sugar Spun Run

        February 01, 2021 at 3:59 pm

        Thank you so much, Kathy! I am so glad that you enjoyed them! ๐Ÿ™‚

        Reply
        • MsSunny74

          February 02, 2021 at 9:19 pm

          5 stars
          Made these beauties today. They are SO good. I’ve been making banana muffins for a lot of years….this recipe IS definitely the best! YUM. Love the substitute for buttermilk too. Thank you, thank you!

        • Sam

          February 02, 2021 at 9:37 pm

          I am so glad you enjoyed them so much! ๐Ÿ™‚

    7. Laurie

      January 29, 2021 at 2:43 pm

      Hi Sam, My bananas look very large. About how many cups of banana should it be? Thank you!

      Reply
      • Sam

        February 01, 2021 at 8:56 pm

        Hi Laurie! You will want about 1.5 cups. ๐Ÿ™‚

        Reply
    8. Susie

      January 27, 2021 at 2:03 pm

      5 stars
      The best! Made them lots of times. Added pecans to topping and batter. Added a few choc chips to a few. Such a good way to use those last ripe bananas.

      Reply
      • Sam

        January 27, 2021 at 9:49 pm

        I’m so glad you enjoyed them so much, Susie! ๐Ÿ™‚

        Reply
    9. Sue

      January 26, 2021 at 10:03 pm

      5 stars
      So delicious! I add walnuts to it.
      Thanks for the yummy recipe!

      Reply
    10. Cathy

      January 24, 2021 at 4:38 pm

      Love the strudel too. I altered to 1/4 c butter, 1/4 oats, 1/4 c brown sugar, 1/4 c walnuts and a pinch of salts. Really great banana muffins. Thank you for sharing.

      Reply
      • Sam

        January 24, 2021 at 9:37 pm

        I am so glad you enjoyed them so much, Cathy! ๐Ÿ™‚

        Reply
    11. Alisha

      January 21, 2021 at 9:42 pm

      Can I use a bread tin instead? And can I sue water instead of milk?

      Reply
      • Sam

        January 21, 2021 at 10:05 pm

        Hi Alisha! I would recommend using my banana bread recipe. I wouldn’t recommend water here. If you don’t have buttermilk you can make my buttermilk substitute. ๐Ÿ™‚

        Reply
        • Alisha

          January 21, 2021 at 10:10 pm

          Thank you. I am lactose so I don’t have milk either. And I am out of almond milk ๐Ÿ™

        • Sam

          January 21, 2021 at 10:34 pm

          Hi Alisha! Unfortunately you lose a lot of flavor and moisture if you use water. You need that fat from the milk here. They could still turn out. If you try it I’d love to know how it goes for you. ๐Ÿ™‚

    12. Christy Koury

      January 20, 2021 at 4:48 pm

      5 stars
      Delicious! Light and fluffy while still decadent. If the bananas are very ripe, the flavor is lovely and intense. I do find that the recipe consistently makes 18 standard-sized muffins, not 15โ€“if you fill the cups 2/3 full.

      Reply
    13. Jill

      January 20, 2021 at 3:49 pm

      5 stars
      Thanks for another delicious recipe Sam. Will be making these again soon. Eating one maybe two as I type this.

      Reply
      • Sam

        January 20, 2021 at 4:05 pm

        I am so glad you enjoyed them so much, Jill! ๐Ÿ™‚

        Reply
    14. Emmeritta

      January 18, 2021 at 10:28 am

      I’ve been using your recipe since 2019- comes out perfectly every time and have recommended it to countless people. I make them into 6 jumbo sized ones. Gorgeous muffins, moist, delicious and flop proof too. Thank you!

      Reply
      • Sam

        January 18, 2021 at 9:36 pm

        Thank you so much, Emmeritta! I am so glad everyone enjoys them so much. ๐Ÿ™‚

        Reply
    15. Ann

      January 16, 2021 at 12:52 pm

      5 stars
      Very yummy and moist. I added a bit of cinnamon nutmeg and ginger and they were perfect! Iโ€™ve made this recipe several times with and without the topping- both are so very yummy. Thanks for this great recipe.

      Reply
      • Sam

        January 16, 2021 at 8:59 pm

        You’re very welcome, thank you for trying my recipe, Ann! ๐Ÿ™‚

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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