Banana bread muffins are a pretty big deal in our house. Our entire family loves it when I make this recipe. Keep reading, and watch our quick video showing all of the steps for easy banana bread muffins.
Or you can just use the jump to recipe button below. It’s the perfect, moist, cake/bread combination!
The Best Banana Bread Muffins Recipe
We’ve perfected this recipe to make some of the best, extra large, perfectly baked, mouthwatering banana bread muffins EVER. Because bigger is better, right? I don’t take it lightly calling something THE BEST. I reserve that phrase for my absolute very, very best – and these banana bread muffins fit that mold.
What makes this the best recipe? First, these banana bread muffins are easy. I change things up and add a secret ingredient. It’s something rarely found in banana bread, but a common ingredient in baking. This moist banana muffin recipe will soon become a favorite.
Not only do all of the flavors combine perfectly, but the bread will stay moist and spongy for the perfect combination. I can’t wait for you to try this!
What are Banana Bread Muffins?
Banana Bread Muffins are cupcake sized banana bread. They are made in a muffin tin and are perfect for snacking, dessert, or for breakfast.
The most significant difference between my muffins and most is that I like to use the extra large muffin pan. Bigger is better and I like to bake them to perfection. Twenty-five minutes and you will have the most perfectly baked banana bread muffins, ever.
How do you Make Banana Muffins Moist?
These banana bread muffins are easy and moist by adding a third ripe banana to the recipe. I like to use overripe bananas for this recipe. Our secret ingredient and an EXTRA banana will keep the banana muffins the perfect, moist consistency you will love.
How do you Make Banana Muffins Fluffier?
You should mix dry ingredients first, and then the wet ingredients in a separate bowl. Do this before folding them together for the perfect dough. While this seems relatively meaningless, it is the best way to create the ideal, fluffy banana muffin dough.
- mix dry ingredients
- mix wet ingredients
- fold wet ingredients into the dry flour mixture
- mix everything completely
What is The Secret Ingredient to the Best Banana Bread Muffins?
Our one little secret ingredient is something you probably already have in the kitchen. It makes the flavors meld perfectly into the realm of “is this cake or is this bread?” It’s so good, and it’s so simple.
It’s light brown sugar.
If you have never added this to your banana muffin recipe, I urge you to do so. It will quickly change the way you bake! The hint of molasses from the brown sugar takes this recipe to another level.
What Ingredients Do I Need to Make Banana Bread Muffins?
You will need a few ingredients on hand to make the best banana bread muffins:
- all-purpose flour
- white sugar
- light brown sugar (the secret ingredient!)
- baking powder
- vanilla flavoring
- mashed, ripe bananas
- egg
- melted butter
How to Make Banana Bread Muffins
Preheat oven. Mix the flour, sugars, and baking powder in a large bowl. Mix well and then set aside.
In a small mixing bowl add the mashed banana, vanilla, butter, and egg. Mix well.
Take the banana mixture and fold it into the flour mixture. Mix everything with a spoon and by hand. Do not use a mixer. This is one of the critical steps to keeping these banana bread muffins fluffy.
Make sure all of the ingredients are mixed well and form a dough. Use an ice-cream scoop to place the muffin dough mixture into a jumbo muffin tin.
Bake on 350 for exactly 25 minutes. However, you can start checking with toothpick inserted after 20 minutes. This should give you the perfect golden brown, fluffy banana muffins. Mine have always turned out great!
How to Make Banana Bread Muffins Healthier
Changing a couple of key ingredients can make this banana bread muffin recipe a little healthier. All without giving up the quality of the flavor.
You can substitute all-purpose flour with oat flour or coconut flour. If you want to skip the butter, add in 1/4 cup to 1/2 cups of unsweetened applesauce. It will blend well with the banana flavor.
How to Store Banana Bread Muffins
Store any leftover banana bread muffins in an airtight container. Keep them out of direct sunlight, and in a cool area out of direct heat. Because this recipe only makes a half dozen large muffins, the leftovers generally won’t be around long enough to keep!
You can store the freshly baked banana bread muffins sealed in an airtight container in the refrigerator after a few hours. They will keep for up to three days.
How to Freeze Banana Bread Muffins
If you are making these in bulk or baking for a later date, you can quickly freeze any extras muffins. Wrap each muffin, and use a freezer-safe container. You can safely store these in the freezer for up to 2-3 months. To warm, place them in the microwave and heat for 30 seconds.
If you like this banana bread recipe, you might also like these other desserts:
Let me know if you get a chance to try this banana bread recipe! You can leave a comment below or tag me on Instagram @pinkwhenjen so I can see what you’re making. I love to see others share the recipes that I love and share with you.
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Lastly, if you’re looking for other easy meals to make during the week, check out my weekly meal plan. It’s where we share our favorite weekly meal plan ideas.
The Best Banana Bread Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 2 tsp baking powder
- 3 bananas ripe, mashed
- 1/2 tsp vanilla flavoring
- 1 egg
- 1/3 cup unsalted butter
For Healthier Banana Muffins
- 1 1/2 cup coconut or oat flour in place of all-purpose flour
- 1/4 cup applesauce in place of butter
Instructions
- Heat oven to 350 degrees Fahrenheit.
- In a medium mixing bowl combine the flour, sugars, and baking powder. Mix the dry ingredients well and set aside.
- In a small mixing bowl, combine bananas, egg, butter, and vanilla flavoring. Mix together well.
- Using a wooden spoon, gently fold the wet ingredients into the flour mixture. Carefully combine until a dough is created.
- Use an ice-cream scooper to scoop the muffin mixture into a large muffin tin. Filling each opening about 1/2 to 1/3 of the way full.
- Bake for 25 minutes. Remove from the oven and allow to cool for a few minutes before serving.
Notes
- For smaller muffin tins, adjust the baking time to 12 minutes.
- Substitute oat flour or coconut flour for all-purpose flour.
- If not using butter, substitute 1/4 cup of applesauce.
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