{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/banana-muffins","markdownUrl":"https://trevorfarias.com/recipes/banana-muffins/recipe.md","name":"Moist Banana Muffins Recipe","description":"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.","summary":"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.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-06","dateModified":"2026-10-06","category":"Muffins","cuisine":"American","keywords":["banana muffins","banana muffin recipe","moist banana muffins","easy banana muffins","banana nut muffins","one bowl banana muffins"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","yield":"12 muffins","servings":12,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"3","name":"very ripe bananas","note":"about 1 1/2 cups mashed","text":"3 very ripe bananas, about 1 1/2 cups mashed"},{"amount":"1/2","unit":"cup","name":"unsalted butter","note":"113 g, melted and slightly cooled","text":"1/2 cup unsalted butter, 113 g, melted and slightly cooled"},{"amount":"3/4","unit":"cup","name":"packed light brown sugar","note":"150 g","text":"3/4 cup packed light brown sugar, 150 g"},{"amount":"1","name":"large egg","note":"at room temperature","text":"1 large egg, at room temperature"},{"amount":"1/3","unit":"cup","name":"plain yogurt or sour cream","note":"or milk","text":"1/3 cup plain yogurt or sour cream, or milk"},{"amount":"1","unit":"teaspoon","name":"pure vanilla extract","text":"1 teaspoon pure vanilla extract"},{"amount":"1 3/4","unit":"cups","name":"all-purpose flour","note":"220 g","text":"1 3/4 cups all-purpose flour, 220 g"},{"amount":"1","unit":"teaspoon","name":"baking soda","text":"1 teaspoon baking soda"},{"amount":"1/2","unit":"teaspoon","name":"baking powder","text":"1/2 teaspoon baking powder"},{"amount":"1/2","unit":"teaspoon","name":"ground cinnamon","text":"1/2 teaspoon ground cinnamon"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"3/4","unit":"cup","name":"chopped walnuts or chocolate chips","note":"optional","text":"3/4 cup chopped walnuts or chocolate chips, optional"}]}],"steps":[{"step":1,"name":"Heat the oven","text":"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.","tip":null},{"step":2,"name":"Mix the wet ingredients","text":"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.","tip":null},{"step":3,"name":"Add the dry ingredients","text":"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."},{"step":4,"name":"Fill the cups","text":"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.","tip":null},{"step":5,"name":"Bake","text":"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.","tip":null},{"step":6,"name":"Cool","text":"Cool the muffins in the pan for 5 minutes, then move them to a wire rack. Serve warm or at room temperature.","tip":null}],"equipment":["12-cup muffin pan","Paper liners","Large mixing bowl","Fork or potato masher","Whisk and rubber spatula","Wire cooling rack"],"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."],"storage":["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":["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."],"faqs":[{"question":"How many bananas do I need for banana muffins?","answer":"Three medium very ripe bananas, which gives about 1 1/2 cups mashed."},{"question":"How do you make banana muffins moist?","answer":"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."},{"question":"Can I use frozen bananas in muffins?","answer":"Yes. Thaw them completely and use them along with the liquid they release; it is full of banana flavor."},{"question":"Can I make banana bread from this recipe?","answer":"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."}],"nutritionPerServing":{"calories":220,"fatGrams":8,"saturatedFatGrams":5,"carbohydrateGrams":34,"fiberGrams":1,"sugarGrams":17,"proteinGrams":3,"sodiumMilligrams":230,"cholesterolMilligrams":35}}