Banana Muffins
Three home bakers have now put these banana muffins through their paces, and the verdict was steady: a soft crumb, real banana flavor, and big domed tops when you fill the liners to the brim. In one household of five, four people asked for seconds, and the holdout simply does not like bananas.
Banana Muffins: Our Everyday Banana Muffin
Our team baked these classic banana muffins first, then Lauran F. made them for her kids with whole wheat flour. Butter and real sugar made them a hit at her table.
She gave us the details that matter. Her oven needed 20 minutes, and while she stretched the batter to 16 small muffins, she felt 12 to 14 gives you better sized ones.
Our opinion: try skipping the paper liners. Lauran baked some straight in the pan, and those were the ones her family liked best.
Why you’ll love these banana muffins
- Classic banana flavor with a fluffy crumb
- Simple pantry ingredients
- A touch of nutmeg makes them taste bakery fresh
- Easy to customize with add ins
Banana Muffins ingredients
Full ingredient amounts are in the recipe card below.
- Flour: pastry flour gives a lighter crumb, while all purpose makes a sturdier, denser muffin.
- Granulated sugar: adds sweetness and gives the tops a golden color.
- Baking powder and baking soda: the pair that lifts the batter into tall domes.
- Salt, cinnamon and nutmeg: warm spices that make the banana taste even better.
- Ripe bananas: two to three, mashed until you have 1 cup.
- Eggs: let them sit out until they are no longer cold.
- Butter: melt it, then let it cool a few minutes.
- Milk and vanilla: whatever milk you keep in the fridge works.
How to make banana muffins
Full recipe instructions are in the recipe card below!
- Heat the oven to 400°F and set liners in a 12 cup muffin pan.
- Sift the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.
- In a second bowl, stir together the mashed bananas, eggs, melted butter, milk and vanilla until smooth.
- Tip the wet mixture into the dry and fold with a spatula until the last streaks of flour disappear.
- Fill every liner to the top and bake for 5 minutes. Drop the heat to 350°F and bake 15 to 18 minutes longer, until the tops are golden.
- Let the muffins rest in the pan for a few minutes before you dig in.
How to tell when banana muffins are done
Three quick checks will tell you:
- Toothpick: push one into the middle of a muffin. A few moist crumbs are fine, wet batter is not.
- Tops: look for light golden color and a springy feel when you press gently.
- Thermometer: the middle of a muffin should read 200 to 205°F.
What our test bakers learned
Banana muffins are a family staple, so we asked a busy mom of hungry kids to put this one through its paces.
- Test #1: Kami K. made the starting batch and settled on the base recipe.
- Test #2: Lauran F. used whole wheat flour and said they turned out great. Butter and real sugar made them a hit with her kids.
- Bake time and yield: Her oven needed 20 minutes. She squeezed out 16 small muffins and felt 12 to 14 is the better count for fuller muffins.
- No liners needed: She baked some without paper liners and her family liked those best.
- Test #3: Angela R. used all-purpose flour and mixed the batter in a blender, which she loved. Four out of five family members liked them, and the one who did not simply is not a banana fan.
- Muffin size: She filled the liners all the way, which gave her larger muffins she loved. She usually prefers a heartier, less sweet muffin, but said she would make these again.
- Serving and mix-in ideas: She would serve them for breakfast alongside something heartier or savory, and thinks her youngest would love them with chocolate chips.
Variations and substitutions
- Sprinkle cinnamon sugar on top before baking.
- Fold in 1/2 cup of chocolate chips, walnuts or blueberries.
- Lighter option? Try our Healthy Banana Muffins.
Tips for making banana muffins
- Pick bananas with lots of brown spots.
- Mix only until no dry flour is left, since extra stirring makes tough muffins.
- Fill the liners to the top for big domed muffins.
How to store banana muffins
Once cooled, store in an airtight container at room temperature.
How long do banana muffins last?
Kept in a sealed container, they stay fresh for about 4 days.
How to freeze banana muffins
We love doubling the batch and freezing extras! Let them cool all the way, wrap each one on its own and freeze for up to 3 months.
Banana Muffins FAQs
- Why are my banana muffins dense? Usually overmixing or too much flour. Spoon and level the flour and stir gently.
- Can I use frozen bananas? Yes! Thaw and use them with their liquid.
- Can I cut the sugar? You can go down to 1/2 cup if your bananas are very ripe.
More muffins you’ll love
Banana Muffins
Soft, buttery banana muffins with a cinnamon and nutmeg backbone, baked as big domed muffins in about 30 minutes. Our testers made them with pastry flour, all purpose flour and even whole wheat, and every version disappeared fast.
Ingredients
Method
- Heat the oven to 400°F and set paper liners in a 12 cup muffin pan.
- Sift 2 cups of flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg into a large bowl.
- In a blender or second bowl, blend or whisk 1 cup mashed banana, 2 eggs, 6 Tablespoons cooled melted butter, 1/2 cup milk and 2 teaspoons vanilla until smooth.
- Tip the wet mixture over the dry ingredients and fold with a spatula until the last streaks of flour vanish. A few small lumps are fine.
- Fill each liner all the way to the top and bake for 5 minutes. Then turn the oven down to 350°F, leave the door shut, and bake 15 to 18 minutes more. They are ready when the tops are golden, a toothpick comes out with only a few crumbs, and the center reads 200 to 205°F.
- Cool the muffins in the pan for a few minutes, then move them to a rack. Keep leftovers in a sealed container for up to 4 days.
Notes
Flour choice: Pastry flour gives you a lighter, fluffier muffin. All purpose flour bakes up sturdier and a little denser, which some bakers prefer for breakfast.
Measuring flour: Spoon the flour into your cup and sweep the top level with a knife. Packing it in with the cup makes dry, heavy muffins.
Milk: Cow’s milk, almond milk and coconut milk all worked in our tests, so use what you have.
Blender batter: One tester blended the wet ingredients and loved how quick cleanup was.
