Banana Muffins
These banana muffins are so moist and packed full of flavour! They are easy to make, but they differ from banana bread because of how soft they turn out. No bread crust here! These muffins will become your favorite because let’s face it, all of us have overripened bananas in our house, and with this muffin recipe those bananas will not go to waste.
In this blog post, you will learn how to make banana muffins.
How to Make Banana Muffins
In a medium bowl, mix your flour, baking powder, baking soda, salt, and cinnamon together. Set aside. In a large bowl, mash up the 3 large or 4 medium overripened bananas. Add the brown sugar, melted unsalted butter, and vanilla extract and mix together well with a silicone spatula. Whisk in the egg. Pour the dry ingredients into the wet ingredients and mix together. The batter will be thick. If you want chocolate chips in your banana muffins, add them in now. Grease your muffin tin. Pour the batter into each muffin tin until they are full. This next step is optional, but I find that it makes the muffins taste so much better! In a small bowl, mix together equal parts brown and white, granulated sugar and sprinkle it on top of each muffin before baking. You can also squish in extra chocolate chips on top of the muffin batter here. Bake in the oven. Remove and let cool in the muffin tins then remove the muffins from the tins and continue to let cool on a cooling rack.
How Ripe Should My Bananas Be?
Honestly, the riper the better. You ideally want spotty bananas or fully dark brown bananas. The riper that the bananas are, the more flavour and sweetness they will have for the muffins. Avoid green or just-ripe bananas as they will not be as sweet or provide enough moisture for the recipe so your muffins will be drier. If you do try this recipe with just-ripe bananas, add extra sugar to make up for what the bananas will not provide.
Shelf Life and Storage
At Room Temperature, the muffins stay fresh for 2-3 days if kept in an airtight container. In the Refrigerator, you can store them for up to a week. And in the Freezer, the muffins can be stored for up to 3 months.
To thaw the muffins, thaw them at room temperature or heat them up in the stove or the microwave.
How to Make Your Muffin Tops Tall
Now the secret to getting tall muffin tops is to blast the muffins at a high temperature when they first go into the oven to make them rise quickly, then decrease the temperature with the muffins still in the oven. The decrease in temperature will let the insides of the banana muffins bake now.
This is why in the instructions in the banana muffins recipe, you start off baking the muffins at a high heat and after 5 minutes, you will decrease it to let them finish baking.
Ingredients
All-Purpose/Plain Flour: all-purpose flour is the main structural ingredient for these muffins.
Baking Powder & Baking Soda: baking powder and baking soda are the two ingredients that the are leavening agents to help the banana muffins to rise.
Salt: salt enhances flavour.
Cinnamon: cinnamon adds a bit of warmth and extra spice to the muffins like in my Apple Cinnamon Muffin Recipe.
Mashed Bananas: mashed bananas are what give these banana muffins their awesome flavour! The riper that they are, the more flavour that they will have.
Unsalted Butter: unsalted butter adds richness and some liquid to the batter.
Brown Sugar: brown sugar adds some moisture and contributes to the muffin’s chewy texture.
Vanilla Extract: vanilla extract helps emphasize other flavours.
Chocolate Chips: chocolate chips are optional but they make these muffins taste so much more amazing! Stir them into the batter and put them on top before baking for an amazing muffin. Chocolate chunks work as well. Try making my Chocolate Chip Muffin Recipe if you absolutely love chocolate chips
Tips
- While the chocolate chips are optional, they make these muffins taste amazing! I always put them in. But if you don’t have any, don’t worry the muffins will still taste great!
Looking for more muffin recipes? Try my other recipes listed below!
- White Chocolate and Raspberry Muffins
- Chocolate Chip Muffins
- Blueberry Oatmeal Muffins
- Apple Cinnamon Muffins
Banana Muffins Recipe
Ingredients
Banana Muffins
- 1 3/4 c. all-purpose/plain flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 1/2 c. mashed bananas about 3 large bananas or 4 medium bananas
- 1/2 c. butter unsalted and melted
- 1/2 c. brown sugar
- 1 egg
- 1 tsp. vanilla extract
- Optional 1/2 c. chocolate chips
Banana Muffins Toppings
- 1 tbsp. brown sugar
- 1 tbsp. granulated sugar
- Chocolate Chunks
Instructions
- Preheat your oven to 425℉/220℃/Gas Mark 7.
- In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and cinnamon together. Set Aside.
- In a large bowl, mash the bananas. Once they are mashed add the melted butter, brown sugar, and vanilla extract and mix together well with a silicone spatula. Whisk in the large egg.
- Pour the dry ingredients into the wet ingredients and mix together. When the batter is mixed so that all of the ingredients are incorporated add the chocolate chips if using. The batter will be thick.
- Grease your muffin tin with either non-stick spray, butter, or muffin liners. Scoop the muffin batter into the muffin tin. Fill to the top of each tin.
- (Optional – Muffin Toppings) Take the tablespoon of brown sugar and tablespoon of granulated sugar and mix them together in a small bowl. Press into the tops of each muffin the chocolate chunks or extra chocolate chips and lightly sprinkle the mixed sugars on top of the muffins.
- Bake the muffins at 425℉/220℃/Gas Mark 7 for 5 minutes then with the muffins in the oven decrease the temperature to 350℉/175℃/Gas Mark 4. Bake for another 11-13 minutes or until a fork is inserted into the muffins and comes out clean.
- Let cool in the pan for 5 minutes then move to a cooking rack. Server and enjoy!