easy banana muffins

These Best Ever Banana Muffins are the best banana muffins you'll ever try! And so easy to make in just one bowl!

Best Ever Banana Muffins

bananas

white sugar

oil oil

all purpose flour

tsp baking soda

tsp baking powder

tsp salt

Preheat your oven to 350 degrees Fahrenheit and line your muffin tin with 12 paper muffin cups.

In a large mixing bowl, mash the bananas with a fork until no large pieces remain.

Add the sugar, egg and oil and mix with a wooden spoon until everything is incorporated.

Measure the flour, baking powder, baking soda and salt into a separate mixing bowl and stir them together with a fork. Once they’re mixed together, dump the dry ingredients into the wet ingredients.

Using a wooden spoon, carefully mix the wet and the dry ingredients together. The danger here is over-mixing which will result in dense, flat and dry muffins. The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (like you’d stir your coffee, for example). Continue mixing this way just until the dry ingredients have been incorporated. It’s fine if there are a few small streaks of flour in the batter; it’s the large pockets of flour you want to make sure are incorporated.

Spoon the batter into 12 lined muffin cups. Try your best to ensure you fill the cups evenly. This will ensure each of the muffins is finished baking at the same time (you don’t want some over-baked and some raw in the middle!)

Bake the muffins in the oven at 350 degrees for about 23 minutes (anywhere from 22-25 minutes, depending on your oven), or until they are golden brown.

Let them cool in the tins for about 5 minutes and then turn them out of the tins to let them cool completely on a cooling rack. Or, enjoy one warm from the oven slathered in butter.

https://content.jwplatform.com/videos/mc5WY2H7.mp4

These Best Ever Banana Muffins are the best banana muffins you’ll ever make! They’re easy to make, they call for simple ingredients, and they turn out perfectly every single time: crispy on the outside and soft and fluffy on the inside.

These gluten-free banana walnut muffins taste so good, you will never know they are healthy and low-sugar! The perfect way to make use of overripe bananas. And they make the perfect breakfast on-to-go or a quick snack in between meals.

Gluten-Free Banana Walnut Muffins

tbsp olive oil

syrup

stevia

milk

vanilla extract

quick oats

baking soda

salt -

cinnamon

walnuts

In a mixing bowl, mash bananas with a fork. Then, add in all other wet ingredients and mix until combined. Set aside.

Put quick oats, baking soda, salt and cinnamon in a food processor or high-power blender and blitz until combined and the texture becomes powdery like flour. Add mixture to mixing bowl and mix until combined and no lumps remain.

Grease your muffin tin, and pour the batter in. Fill each cup to about 3/4 full.

Bake for 25 minutes or until an inserted toothpick comes out clean.

Transfer to cooling rack and let them cool down completely before storing in an air-tight container.

These incredible banana muffins are moist, fluffy, and oh so good. They make for a great everyday breakfast or snack.

Moist &amp; Fluffy Banana Muffins

(250 grams) all-purpose flour

(200 grams) granulated sugar

tsp (5 milliliters) baking soda

tsp (2.5 milliliters) salt

(240 grams) overripe mashed bananas (about 3 medium)

(125 milliliters) vegetable oil

eggs

(60 grams) plain yogurt

tsp (5 milliliters) vanilla extract

tbsp coarse sugar (optional)

Preheat the oven to 350F and line a 12 cup muffin pan with paper liners.

In a large bowl, stir together the flour, sugar, cinnamon, baking soda, and salt. Set aside.

In a medium bowl, whisk together the mashed bananas, oil, eggs, yogurt, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined.

Divide the batter amongst the 12 muffin cups. Sprinkle some coarse sugar on top of each muffin if desired.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Simple and easy to bake! The instructions are straight to the point and easy to follow.

This was so fluffy and good. They were the perfect amount of sweetness and banana flavor. Thank you so much for this recipe, i would definitely make again. 

Untested as yet,  but whipped these up after work for a rare,  in office,  F2F morning tea tomorrow. Only had 2 bananas, but had a pear that was almost ready for compost,  so mashed it and added to the mix. They look good.
In a rare outcome,  I actually got 12 muffins out of the mix! Usually lucky to get 10 from most recipes.

These easy banana bread muffins come together in less than 30 minutes and are a great recipe to use up overripe bananas. This banana bread muffin recipe gives you all the flavour of a classic banana bread, but in a fraction of the baking time!

30 Minute Banana Bread Muffins

over ripe bananas (weight is flesh of bananas only, not including skin)

full fat greek yoghurt

unsalted butter,

granulated sugar

brown sugar

vanilla bean paste

all-purpose flour

½ tsp baking powder

Raw sugar

Preheat the oven to 430°f / 220°c. Grease a muffin pan with butter or baking spray (I like to bake these directly in the pan with no liner but feel free to use one if your muffin pan isn’t super nonstick) - you will use 10 holes of the muffin tin.

Add the over ripe bananas and greek yoghurt to a medium bowl. Either using a handheld electric mixer or a fork, mash the bananas until fairly smooth and the yoghurt is incorporated. 

In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Add the vanilla and mix to combine.Add the banana and yoghurt mixture to the bowl and mix until incorporated. 

Combine the flour, baking soda baking powder, salt, and cinnamon in a medium bowl (I quickly wipe out the banana bowl and use it for the dry ingredients but use a new one if you like). Add to the wet ingredients and mix until just combined. Be careful not to over beat the mixture. I like to stop just before it is incorporated and finish it off by hand. 

Divide the batter between 10 holes in the muffin pan, filling right to the tops (you can divide between 12 if you want but you will need to reduce the baking time slightly).

Sprinkle with raw sugar if using. Bake the muffins for 10 minutes at 430°f /220°c, then reduce the oven temperature to 375°f / 190°c and bake for a further 9-10 minutes, until the muffins are golden brown and a skewer inserted into the center comes out clean.

Remove from the oven and leave to stand for 5 minutes then remove from the muffin tin and leave to cool completely on a wire rack.

Store leftovers lightly wrapped at room temperature for up to 4 days. Leftovers are best lightly toasted.

Made these as soon as I saw this and they are delish!!

My new fave! So so good and because you gave us the recipe in grams, I was able to scale it back to make 5 muffins.
Thank you!!

Solid, straight forward recipe.  Muffins turned out delicious as expected.  Thank you for your work!

Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist.&nbsp;

Vegan Banana Nut Muffins

baking powder

salt

medium ripe bananas (, mashed)

plant-based milk

light oil ((such as canola or vegetable))

lemon juice

banana

Cinnamon

Lemon Juice

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat your oven to 400F (200C). Lightly grease the cups of a muffin pan or fill with 12 non-stick liners.

In a large bowl, mix together all of the dry ingredients.

In a medium bowl, mix together mashed banana with all of the wet ingredients. Add the wet into dry, and mix until it's just starting to come together. Be careful not to over mix, lumps are totally cool. Add in the chopped banana and nuts and give it 3 to 4 more stirs.

Divide the batter evenly among the muffin pan and finish by sprinkling extra nuts on top (optional). Bake for 22 to 26 minutes until the muffins have risen and are golden brown on the edges, and a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 10 minutes before enjoying.

These sugar free healthy banana muffins are loaded with nuts, warming notes of cinnamon and nutmeg, and naturally sweetened with ripe banana.

Healthy Banana Nut Muffins

flour

nutmeg

½ tsp fine sea salt

400 g mashed overripe banana ((about 4 ½ medium bananas))

60 g plain yoghurt

90 ml rapeseed oil

tsp pure vanilla extract

100 g chopped walnuts

Preheat the oven to 220ºC (425ºF) and line a regular sized muffin tin with 12 silicone or paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

Add the mashed banana to a large mixing bowl. Whisk in the yogurt, oil, egg, and vanilla until emulsified.

Tip the dry ingredients into the wet ingredients. Gently fold everything together 3-4 times, then add the chopped walnuts. Keep folding gently just until the nuts are dispersed and the flour disappears. Do not over mix the batter; it’s okay if it’s a bit lumpy.

Divide the mixture evenly between the 12 cups. The batter should just reach the top of each cavity.

Bake the muffins for 5 minutes. Reduce the temperature to 190ºC and bake for a further 11-14 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached.

Allow the muffins to cool in the tray for 5 minutes, then remove them to a wire rack to finish cooling completely.

https://www.youtube.com/watch?v=KFLfBPRMJp4

These sugar free healthy banana muffins are loaded with nuts, warming notes of cinnamon and nutmeg, and naturally sweetened with ripe banana. You’ll love the contrast of the crunchy walnuts with the super fluffy interior! They're the perfect healthy snack with a giant mug of tea on a cold afternoon.

Watch the video to discover how to make these Healthy Banana Muffins!

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Healthy Banana Muffins with Nuts | Sugar Free, Easy

These banana crumb muffins are soft, sweet, and finished with a crunchy cinnamon streusel topping. Quick to make and always a crowd-pleaser!

Banana Crumb Muffins (Moist, Fluffy &amp; Extra Cinnamon Crumble)

½ tsp baking soda

cinnamon (optional but enhances banana flavor)

(150 grams) granulated white sugar

(50 grams) light brown sugar

(113 grams) salted butter

tbsp neutral oil (canola, vegetable, avocado etc)

eggs (room temperature)

(225 grams) mashed overripe banana (about 3-4 bananas)

(76 grams) sour cream (room temperature)

tsp vanilla extract

(125 grams) all-purpose flour

tbsp (72 grams) light brown sugar

(50 grams) granulated sugar

(113 grams) cold salted butter (cubed)

Preheat

Preheat oven to 425°F (218°C). Line a muffin tin with liners or grease well.

Mix 1 cup flour, 6 tbsp brown sugar, ¼ cup granulated white sugar, 2 tsp cinnamon and pinch of salt.

Cut in cold butter until chunky crumbs form. Stir in vanilla paste if using. Refrigerate to keep cold while we prepare the batter.

Cinnamon Crumble:

Whisk

In a large bowl, whisk together flour, baking powder, baking soda, salt, white and brown sugar and cinnamon.

In the same bowl, add in the melted butter, oil, eggs, mashed banana, sour cream and vanilla. Whisk until combined.

Banana Muffin Batter:

Fill

Fill muffin cups all the way to the top. Take the streusel mixture, squeeze it into clumps, and generously sprinkle over the muffins to form a thick crumble layer. 

Bake

Bake at 425°F for 5 minutes, then reduce to 350°F and bake an additional 10–15 minutes, or until domed and a toothpick comes out clean

Cool

Cool in the pan for 5 minutes, then transfer to a wire rack.

Assemble:

I made these this morning at 6am before work. So delicious. You are my favorite TikTok baker. I look forward to trying more of your recipes.

Can I use previously frozen bananas? I free when I don't have time to use them right away.

Nice big muffins that are so moist and yummy! I doubled the recipe, and this was my first time making them, because I have so much confidence in his recipes. That was a good decision. My in-laws (who I love) will be getting some, my wife’s grandma, and we are taking some on a road trip with us. Get to baking!

My crumble came out brown, do you know what I did wrong?
Also did you add like white powder on top after?

Amazing! Cooking them on a higher temp for the 1st 5 minutes REALLY does help. I know 1st hand because I have a small oven and got lazy with my second batch and just cooked them at 400 for 16 minutes and they were not nearly as tall and soft as the 1st batch that I followed the instructions on. Follow the instructions, you won’t be sorry! I added nuts to mine but other than that, no other changes in the 1st batch. All of them were yummy, just the 1st batch was absolutely perfect!

So yummy!! Approved by everyone in the household, even my picky 2 year old who is hesitant to try anything new and usually decides he doesn’t like it before he even tastes it (and yes, he turns down bakery often); he said, “mmmm” after every bite!

This recipe was super easy to follow and turned out amazing! You are a genius curly chef and have a forever fan in me!

What is the time or temperature adjustment for mini muffins?

My comment was erased then I left the other day. The butter has a discrepancy and the printed recipe and the video. What is the correct amount for butter in the batter? Thank you! Made them with a half a cup and they turned out just fine.

Absolutely wonderful!
The best I have made.

https://videos.scriptwrapper.com/25544/LjxjIkTBDS6FHwW77XH0/original/video.mp4

Watch how to make these banana crumb muffins from start to finish! In this step-by-step video, I’ll show you how to create soft, fluffy banana muffins topped with an irresistible buttery cinnamon crumble. From mixing the batter to getting those golden, bakery-style muffin tops, this tutorial walks you through every detail so your muffins turn out perfect every time.

Banana Crumb Muffins with Cinnamon Crumble (Soft & Fluffy)

These moist and fluffy banana muffins are bursting with banana flavor and perfect for breakfast or snacking. Made with simple ingredients and bakery-style domes, they’re easy to customize with chocolate chips or nuts.

Bakery-Style Banana Muffins

(77 grams) sour cream (room temperature)

chocolate

(88 grams) chopped walnuts

light brown sugar (or turbinado sugar sugar

Stir

Stir in chocolate chips or nuts if using.

Fill muffin cups all the way to the top. Sprinkle with cinnamon-sugar topping or extra chips/nuts if desired.

Bake at 425°F for 5 minutes, then reduce to 350°F and bake an additional 10–12 minutes, or until domed and a toothpick comes out clean.

I have NEVER made banana muffins this good.....moist and fluffy.......amazing!!!!! Thank you so much.

Best banana muffins ever!! I think I’ll try them in a loaf pan next time.

I am visiting my son and daughter in-law along with my granddaughter in Mexico and I got some really ripe bananas. Came across your recipe. I substituted vegan butter and 3 egg whites they turned out fabulous. Everybody loved them.
Thank you

These are my go to. My older parents live with us and I often make these early and pop them over before they get out of bed. Sometimes I use Greek yogurt to up the protein content for them. Thank you!!!

Best muffins ever! I used ratio Greek yogurt(vanilla). My muffins were moist, and delectable. Thank you for sharing with us!

I expected these to be just regular banana muffins, but they were definitely moist, and so very flavorful! I followed the recipe exactly, and without any additions or toppings, just to test the base recipe. So very delicious. My husband ate three right out of the oven. 
Thank you for this delicious recipe!

I'm an experienced baker,  so I did my usual substitutions but used Justin's recipe as a guide.   Room temp eggs ( are you kidding me?), a couple of overripe bananas plus a couple I had stashed in the freezer (defrost already!), subbed coconut milk yogurt for the sour cream,  and used all canola oil (there's no butter left in the house after Thanksgiving!).  I also added some chocolate chips.   It made 12 regular muffins plus 3 muffin tops.  These are absolutely delicious... light and fluffy and yummy.  Justin...I love your reels, and you're a baking genius!

Hi Justin, wow these are Amazing! I ended up with 12 tall muffins baked for about 20-22 min. I divided the batter and put milk chocolate chips in one half and walnuts in the other, topped everything 
with turbinado sugar. The muffins were so fluffy, cake-like but at the same time dense enough and filling. Sweet but not too sweet, just right. This recipe will be my go to for banana muffins. Thank you!

You know it’s good when your mom says they were delicious. She told me to save the recipe. The only change I made was Greek yogurt for the sour cream. I didn’t have any sour cream, but the Greek yogurt added more protein for my older parents. Thanks!!

LOVE ITTTTT!!!!!
Actually it's my first time I got great results from online recipes(?) And I'm sooo happy right now
Even though I baked it in my air fryer, it is soo soft and tastes great!!!(usually, the bread or muffins cookies▪︎▪︎▪︎ become rock hard) 
Thank you for sharing this amazing recipe!!

My muffins came out great. I didn’t have chocolate chips to put on top so I put the Heath crumbles and it came out great.  thank you for all you do.

I had super ripe bananas screaming at me to make these tonight. 
Followed the recipe but here’s how based on what I had at home. I did the method in the video and not the recipe:
3 medium bananas 
Avocado oil
Mini semi sweet chocolate chips only
Cinnamon and sugar on top
After the 5 min on 425, 12-13 min on 350 did the trick
Made a bakers dozen
These came out incredibly light and fluffy and not overly sweet. Really perfectly how I was hoping they would turn out. 😍

https://videos.scriptwrapper.com/25544/BuKrxAis42DPVggaTHOa/original/video.mp4

Bake up a batch of moist, fluffy banana muffins in no time! This step-by-step video shows you exactly how to mix the batter, fold in ripe bananas, and bake muffins that are perfectly soft with bakery-style domed tops. A quick, easy recipe that’s great for breakfast, snacks, or using up overripe bananas.

Top 8 easy banana muffins recipes from across the web

The most viewed easy banana muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Ever Banana Muffins

Gluten-Free Banana Walnut Muffins

Moist & Fluffy Banana Muffins

30 Minute Banana Bread Muffins

Vegan Banana Nut Muffins

Healthy Banana Nut Muffins

Banana Crumb Muffins (Moist, Fluffy...

Bakery-Style Banana Muffins

Top 8 easy banana muffins recipes from across the web

The most viewed easy banana muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Ever Banana Muffins

Gluten-Free Banana Walnut Muffins

Moist &amp; Fluffy Banana Muffins

30 Minute Banana Bread Muffins

Vegan Banana Nut Muffins

Healthy Banana Nut Muffins

Banana Crumb Muffins (Moist, Fluffy...

Bakery-Style Banana Muffins

The most viewed easy banana muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Moist & Fluffy Banana Muffins