Moist Banana Muffins Recipe
By Trevor Farias · Updated · 30 minutes total · 12 muffins
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In a nutshell
To make moist banana muffins, mash 3 very ripe bananas and whisk in melted butter, brown sugar, an egg, yogurt and vanilla. Stir in flour, baking soda, baking powder, cinnamon and salt just until combined, then fill 12 muffin cups to the top. Bake at 425°F for 5 minutes, then lower to 350°F for 13 to 15 minutes more, until a toothpick comes out clean.
When the bananas on your counter are covered in brown spots, it is time to make banana muffins. These are soft, moist and full of banana flavor, with tall golden tops and a hint of cinnamon. Everything mixes together in one bowl, and they are ready in about half an hour.
They are perfect plain with a cup of coffee, and just as good with chopped walnuts or a handful of chocolate chips stirred in. They also freeze beautifully, so a batch on the weekend means breakfast is ready for busy mornings.
Why this recipe works
- Very ripe bananas are sweeter and more flavorful, and they keep the muffins moist.
- Melted butter makes mixing easy and gives a tender crumb with rich flavor.
- Yogurt or sour cream adds moisture and a slight tang that balances the sweetness.
- Starting in a hot oven gives the muffins a quick burst of rise for tall, domed tops.
- Mixing just until combined keeps the muffins light rather than tough.
How ripe should bananas be for muffins?
The riper the better. Look for bananas with plenty of brown spots or even mostly brown peels. They will be soft and very sweet and will mash easily. Yellow bananas with no spots give muffins with less flavor and a drier texture.
To ripen bananas quickly, bake them in their peels on a lined baking sheet at 300°F for 15 to 20 minutes, until the peels are black and shiny. Let them cool before using. You can also freeze overripe bananas in their peels; thaw them and use them, juices and all.
How to get tall, domed muffin tops
Fill the muffin cups all the way to the top. Start the muffins in a 425°F oven for 5 minutes, then lower the heat to 350°F without opening the door. The burst of high heat makes the batter rise quickly before the crust sets. Letting the batter rest for 10 minutes before baking also helps.
How to store banana muffins
- Store in an airtight container lined with a paper towel at room temperature for up to 3 days.
- Freeze in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20 to 30 seconds.
Variations to try
- Banana nut: fold in 3/4 cup toasted chopped walnuts or pecans.
- Chocolate chip banana: fold in 3/4 cup semisweet or mini chocolate chips.
- Streusel topping: mix 1/3 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 3 tablespoons melted butter and sprinkle over the batter before baking.
Frequently asked questions
- How many bananas do I need for banana muffins?
- Three medium very ripe bananas, which gives about 1 1/2 cups mashed.
- How do you make banana muffins moist?
- Use very ripe bananas, melted butter and a little yogurt or sour cream, mix the batter only until combined, and do not overbake. Take them out as soon as a toothpick comes out clean.
- Can I use frozen bananas in muffins?
- Yes. Thaw them completely and use them along with the liquid they release; it is full of banana flavor.
- Can I make banana bread from this recipe?
- Yes. Pour the batter into a greased 9-by-5-inch loaf pan and bake at 350°F for 55 to 65 minutes. Or try our dedicated banana bread recipe.
Recipe card
Moist Banana Muffins Recipe
Moist, fluffy banana muffins made in one bowl with very ripe bananas, brown sugar and melted butter. Bakery-style domed tops, with optional walnuts or chocolate chips.
By Trevor Farias · Updated
- Prep
- 10 minutes
- Cook
- 18 to 20 minutes
- Total
- 30 minutes
- Makes
- 12 muffins
Ingredients
Equipment
- 12-cup muffin pan
- Paper liners
- Large mixing bowl
- Fork or potato masher
- Whisk and rubber spatula
- Wire cooling rack
Instructions
Heat the oven
Heat the oven to 425°F with a rack in the center. Line a 12-cup muffin pan with paper liners or grease it well.
Mix the wet ingredients
In a large bowl, mash the bananas with a fork until mostly smooth. Whisk in the melted butter, brown sugar, egg, yogurt and vanilla until well combined.
Add the dry ingredients
Sprinkle the flour, baking soda, baking powder, cinnamon and salt over the banana mixture. Fold together with a spatula just until no dry flour remains. A few lumps are fine. Fold in the walnuts or chocolate chips, if using.
Tip: Overmixing makes muffins tough and full of tunnels. Stop as soon as the flour disappears.
Fill the cups
Divide the batter evenly among the muffin cups, filling them to the top. Sprinkle with a few extra walnuts or a little coarse sugar if you like.
Bake
Bake for 5 minutes at 425°F. Without opening the oven door, reduce the heat to 350°F and bake for 13 to 15 minutes more, until the tops are golden and spring back when pressed, and a toothpick inserted in the center comes out clean.
Cool
Cool the muffins in the pan for 5 minutes, then move them to a wire rack. Serve warm or at room temperature.
Notes
- Use bananas with lots of brown spots for the best flavor.
- Mix just until the flour disappears.
- Fill the cups to the top for tall, domed muffins.
Nutrition (per serving, estimated)
| Calories | 220 |
|---|---|
| Fat | 8 g |
| Saturated fat | 5 g |
| Carbohydrates | 34 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Protein | 3 g |
| Sodium | 230 mg |
| Cholesterol | 35 mg |
Serving size: 1 of 12. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/banana-muffins
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