This Banana Muffins Recipe makes the softest fluffiest Banana Muffins. The perfect recipe to make when you have brown bananas sitting in a corner of your kitchen. Keep them simple and plain or fill with walnuts and chocolate chips.
Watch the video below for how to make Banana Muffins
Soft and Fluffy Banana Muffins
There’s nothing like a freshly baked muffin for breakfast with a cup of coffee. These Banana Muffins don’t disappoint, filled with banana goodness and a little hint of spice, they’re irresistible.
Whipped up in about 30 minutes the recipe is simple and easy to follow and you’ll be left with the softest fluffiest banana muffins.
Bananas for Baking
Who else buys bunches of bananas with the intention of eating them all but there are always a few that get a little too brown. That’s me but I kind of do it on purpose.
Banana Muffin Recipe Variations
Banana Chocolate Chip Muffins
Add 1/2 Cup of chopped chocolate or chocolate chips to the dry ingredients.
Banana Nut Muffins
Add 1/3 Cup of chopped walnuts or pecans to the dry ingredients.
Healthy Banana Muffins
Substitute browns sugar with maple syrup and white flour with wholewheat flour.
Banana Oatmeal Muffins
Replace 1/2 Cup Flour with 1/2 Cup Rolled Oats.
Banana Blueberry Muffins
Add 1/2 Cup of frozen blueberries to the dry ingredients.
Vegan Banana Muffins
Replace the eggs with and egg substitute like chia of flaxseed egg.
Banana Muffins Recipe Ingredients
3 Medium Sized Bananas – Use soft spotty brown bananas here that are not good for eating. These have much more flavor and sweetness for baking.
2 Eggs – Make sure your eggs, along with the other baking ingredients are at room temperature.
1/2 Cup Brown Sugar
1/3 Cup Oil – The same amount of melted butter can be substituted here. Use a flavorless oil like canola, sunflower or vegetable.
1 tsp Vanilla Essence
1 1/2 Cups Flour
1 tsp Baking Powder – Both baking powder and baking soda are required for this recipe. Don’t substitute one for the other as they are different ingredients that work in different ways.
1 tsp Baking Soda
1 tsp Cinnamon – Cinnamon in optional but it does give the muffins are warmth and depth of flavor that work perfectly.
1/2 tsp Salt
How to make Banana Muffins
Peel three medium sized ripe spotty bananas and place into a medium sized bowl. Using a fork or potato masher, mash the bananas until smooth.
Add two medium sized eggs to the bowl.
Measure out 1/2 Cup or 100g of brown sugar and add the to the bowl with the bananas and eggs. Alternatively you can use white granulated sugar or maple syrup instead.
Add 1/3 cup of neutral oil like canola, vegetable or sunflower. Alternatively melted butter can be used.
Finally for the wet ingredients measure out 1 tsp of vanilla essence and add to the bowl.
Using a whisk mix the wet ingredients together until combined. Set the bowl to the side while working on the dry ingredients.
In a larger mixing bowl measure out 1 1/2 Cups or 190g of flour.
Add 1 tsp of baking powder and 1 tsp of baking soda.
Baking powder and baking soda are different ingredients so make sure not to substitute one for the other as they do work in completely different ways.
Measure out 1 tsp of ground cinnamon. 1/2 tsp of Nutmeg or 1/4 tsp of cloves can be used instead for more depth of flavor.
Give the dry ingredients a quick mix together with a wooden spoon.
Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon fold the banana muffin batter together just long enough until you no longer see any dry flour.
Be careful not to over mix the batter here as it can lead to the muffins becoming tough and dry instead of light and fluffy.
Using a cookie scoop divid the banana muffin batter between 12 cupcake liners. It should come about 1/2 – 2/3 of the way up. Alternatively the muffin tin can be greased so cupcake liners are not used.
Top the cupcakes with about 1 Tbsp of crumble and place into a 180C / 350F oven for 15-20 minutes or until the muffins are golden brown and spring back when lightly pressed.
Leave to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely.
Common Questions about this Banana Muffin Recipe
How long do these Banana Muffins keep fresh for?
These banana muffins will keep fresh in an airtight container for about 2-3 days but like with all baking they are best the day you make them. You can freeze the muffins and let them defrost for about an hour before enjoying.
Can I use frozen bananas?
Yes of course! This is a great way to save bananas that you would otherwise throw in the bin. Leave them to get brown and spotty and either peel or place in the freezer whole. Let the bananas come up to room temperature before using in the recipe.
Do I need to make the crumble topping?
The crumble topping for the banana muffins isn’t essential but I think it is definitely worth making. It gives the muffins an extra crunch, some more texture than just plain banana muffins. If you would prefer to keep them plain you can of course and add chocolate chips, walnuts or pecans to the batter.
For More Banana Recipes check out:
Banana Muffins Recipe - Quick and Easy Banana Muffin Recipe
- 3 Bananas over ripe
- 2 Eggs
- 1/2 Cup Brown Sugar
- 1/3 Cup Oil soy, sunflower, vegetable, canola
- 1 tsp Vanilla Essence
- 1 1/2 Cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 3 Tbps Flour
- 3 Tbsp Brown Sugar
- 1 Tbsp Butter
- 1 Tbsp Walnuts chopped
Crumble Topping Instructions
- In a small bowl mix together the measurement of flour and brown sugar for the crumble topping. Add in the chopped walnuts.
- Add the butter to the bowl and use a fork to mix the ingredients together until you have a crumble. Set the bowl to the side.
Banana Muffin Instructions
- In a medium sized bowl mash the bananas until smooth with a fork or potato masher.
- Add the eggs, brown sugar, oil and vanilla essence to the bowl with the mashed banana. Use a whisk to mix all the ingredients together until combined.
- In a larger clean bowl measure out the flour, baking powder, baking soda, cinnamon and salt. Mix together with a wooden spoon until combined.
- Pour the wet ingredients into the bowl with the dry ingredients and using the wooden spoon fold the banana muffin batter together until combined.
- Use a cookie scoop or 1/4 Cup measuring cup to divide the batter between 12 greased or lined muffin tin. Top with the crumble.
- Place the muffins into a 180C / 350F oven for 15-20 minutes or until golden brown and a skewer inserted into the center comes out clean.
- Leave the muffins to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.