This banana muffins recipe is perfect: moist, sweet, and irresistibly banana scented! Everyone loves this classic muffin.
Got a few overripe bananas and not sure how to use them? Here’s a classic Banana Muffins recipe with your name on it! It’s exactly what you want in a muffin: tall with a mounded top that’s glittering with crunchy sugar. Inside it’s moist and sweet, with just the right fruity banana essence. Take one bite, and we think you’ll agree: these banana muffins are pretty perfect. Here are the keys to the recipe and a few flavor variations.
Looking for our famous blender banana muffins? Go to Healthy Banana Muffins.
Ingredients in banana muffins
There are loads of variations on a good banana muffin recipe, and this is ours. It’s tall, with a hefty muffin top scented with cinnamon and a hint of ginger. Use overripe bananas and it makes the flavor sing! This recipe is a classic muffin made with flour, sugar and eggs. (Want a special diet variation? See below.) Here’s what you’ll need:
- All-purpose flour
- Cinnamon and ginger
- Baking powder, baking soda and salt
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Turbinado sugar
How to make banana muffins: a few tips
Banana muffins are one of the most straightforward baking projects out there! There are only a few things to keep in mind about this basic recipe.
- Ripe bananas are key. You’ll want bananas that are very soft with lots of browning on the peel. The darker the better! The ripeness is essential infusing the muffin with banana flavor, sweetness, and moistness.
- Sprinkle with turbinado sugar. Turbinado sugar is chunky sugar that adds a crunch to the top of each muffin. It’s irresistible!
- Baking at 400 degrees makes a taller muffin. After years of experimenting, we recommend baking muffins at 400 degrees Fahrenheit (versus the standard 350F). It makes a taller and fluffier muffin: and it’s quicker to bake!
How to store banana muffins? These muffins hold up very well at room temperature, refrigerated and frozen. Here’s what to know:
- Up to 4 days: Store at room temperature in a sealed container.
- 1 week or more: These muffins store well in the refrigerator as well! Let them stand at room temperature for a few minutes before eating.
- 3 months: Freeze in a sealable container and store up to 3 months.
Variations: mix ins and more
This banana muffin recipe is very versatile: you can add loads of different mix-ins to the batter or to the muffin tops with great results. Here are a few ideas:
- Chocolate chips: Fold in 1 cup semi sweet or bittersweet chocolate chips after mixing the batter.
- Blueberries: Fold in 1 cup washed and dried fresh blueberries (avoid frozen).
- Pecans or walnuts: Fold in 1 cup chopped pecans or walnuts.
- Cocoa powder: Go to Chocolate Banana Muffins.
- Streusel topping: Use the topping from these Apple Muffins.
Vegan and gluten free banana muffins
Got a special diet? Here are a few variations on banana muffins:
- Vegan: Try Vegan Banana Muffins, topped with a crunchy streusel
- Gluten Free: Try Gluten Free Banana Muffins, made with oats and bananas in a blender
More banana recipes
Need more to do with ripe bananas? Here are some of our favorite recipes for using this versatile fruit:
- Make fluffy, delicious Go-To Banana Pancakes
- Grab nutty and family favorite Banana Nut Muffins
- Go for decadent Chocolate Chip Banana Bread, Sour Cream Banana Bread or fresh Blueberry Banana Bread
- Bake a pan of our favorite Banana Baked Oatmeal
- Go for fan favorite Healthy Banana Muffins or Banana Chocolate Chip Muffins
This banana muffins recipe is…
Vegetarian. For gluten-free and vegan, see the variations above.
This banana muffins recipe is perfect: moist, sweet, and irresistibly banana scented! Everyone will love this classic muffin.
- 1 ½ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups mashed banana (about 3 large or 4 medium)
- 1 egg
- 2/3 cup granulated sugar
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- Turbinado sugar, for topping
- Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
- In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
- In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
- Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Divide the batter evenly into the muffin cups. Sprinkle the tops with turbinado sugar.
- Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
- Category: Baked Good
- Method: Baked
- Cuisine: Muffin
- Diet: Vegetarian
Keywords: Banana muffins, banana muffin recipe