• Recipes
  • Cookbook
  • About
  • Contact
  • Recipes
  • Cookbook
  • About
  • Contact
banana bread muffins on a towel with a bite taken out

Recipes

,

Flavor

Banana Bread Muffins

prep 10 minutes mins
cook 15 minutes mins
Additional Time 1 hour hr 30 minutes mins

Fluffy and moist one bowl banana bread muffins with a hint of cinnamon and a sweet crunchy muffin top.

Jump to Recipe
rate recipe
Pin Recipe

Banana Bread Muffins

November 25, 2022
July 28, 2025

Fluffy and moist one bowl banana bread muffins with a hint of cinnamon and a sweet crunchy muffin top. 

banana bread muffins on a towel with a bite taken out
Table of Contents
  • Why you'll love these banana bread muffins
  • Ingredients
  • Step-by-Step Instructions
  • Pro Tips for the best muffin tops:
  • Frequently Asked Questions 
  • How to store muffins
    • How to freeze muffins
  • Banana Bread Muffin Recipe

I just had to include a banana bread version in my muffin streak, right?

Why you’ll love these banana bread muffins

  • Convenient because they use up two ripe bananas.
  • They’re made in one bowl so no extra dishes!
  • They’re large and have perfectly domed muffin tops but can also be made smaller.
  • Muffins are moist but not gummy like some banana bread recipes. 
  • Banana flavor dances beautifully with a hint of cinnamon. 
  • Although they still have sugar, the rest of the ingredients can be healthy. 
[adthrive-in-post-video-player video-id=”K7ROuh7G” upload-date=”2023-04-17T17:16:12.000Z” name=”Banana Muffins.MOV” description=”Fluffy and moist one bowl banana bread muffins with a hint of cinnamon and a sweet crunchy muffin top. ” player-type=”default” override-embed=”default”]

If you love these muffins, I have a pumpkin version, chocolate chip, blueberry, strawberry, vanilla, lemon poppy seed and pumpkin banana muffins. I also have a zucchini muffin available for download below. 

Ingredients

  • Bananas: I use medium/large bananas so not small ones but not giant ones. It’s best to measure it out by weight but if you don’t have a scale, just use two medium ripe bananas. 
  • Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
    • If you want to make these a little healthier, you can swap half the flour for whole wheat flour or all of the flour for white whole wheat flour. 
    • 1:! Gluten-free flour substitutes also work. 
  • Baking Powder & Baking Soda: We’re going to need both here and a lot of them to get that gorgeous muffin top.
  • Sugar: I used light brown sugar but granulated or dark brown will work well in this recipe as well.
  • Oil: I used oil in this recipe because I wanted to keep the muffins a little fluffier and spongier. I used olive oil to make them slightly healthier as a breakfast treat but any neutral oil works fine as well. 
  • Eggs: I use room temperature, large eggs. Pop them in hot water for a few minutes if they’re cold.
  • Greek yogurt: I like to add greek yogurt as a healthier option but sour cream and plain yogurt also work. Make sure the yogurt is unsweetened. 
  • Cinnamon: I used ground cinnamon and I will never not add a little cinnamon to my banana recipes lol. 
close up of banana muffin with bite taken out

Step-by-Step Instructions

Step 1: Mash the bananas well, until there are no more large chunks and it looks like puree.

mashed banana in a bowl

Step 2: Add the sugar and the oil and whisk aggressively until they’re well combined.

mashed bananas mixed with sugar and oil in a bowl with a whisk

Step 3: Whisk in the eggs. This is important; whisk in one egg at a time for about 30 seconds, until it’s completely combined, pale and fluffy. Then add the other egg, etc. 

Step 4: Add the greek yogurt and whisk until it’s completely smooth.

Step 5: Add the dry ingredients together whisk in the flour, baking powder, baking soda, spices and salt into the wet ingredients until they’re completely combined.

finished batter in a bowl with a spatula

Step 6: Rest the batter – Cover the bowl and let the batter rest at room temperature for 1 hour. This allows the gluten to relax and the leaveners to get a head start. (If you’re in a rush, 30 minutes is fine but definitely don’t go past 90 minutes or you’ll get a wonky bake).

Step 7: Fill the muffin pan all the way to the top rim and top generously with the streusel topping, pressing it into the batter so it sticks a little.

muffin batter in muffin tins with a sprinkling of raw sugar

Step 8: Bake for five minutes at 425 F (218C) and then reduce oven temperature to 375 F (190C) and bake for another 13-15 minutes. 

muffins finished baking in the muffin tin

Pro Tips for the best muffin tops:

  • The baking powder and baking soda seem excessive but you’ll need that much to get a nice muffin top, especially on a batter with heavy ingredients like banana, so don’t reduce or skip one of them.
  • The resting allows the baking soda to activate before it hits the oven, helping you get that nice large muffin top. 
  • Make sure to whisk each ingredient well before adding the next. This is especially important with the eggs. Beating a little air into the batter with each egg will help make these muffins fluffier. 
banana bread muffins topped with raw sugar

Frequently Asked Questions 

Can I bake these muffins in a loaf pan?

I haven’t tested it but I would assume it works. I also have a fabulous banana bread recipe, a chocolate banana bread and a pumpkin banana bread. 

Can I add in other mix-ins?

You can add 1 cup of chocolate chips, mini chocolate chips or chopped nuts to the batter. 

Can I make these smaller?

Yup, I filled mine to the top of the muffin tins, giving me 12 large muffins with large muffin tops. You can also just fill them ¾ full and you’ll probably get about 18 muffins. Reduce the second bake time by 4-6 minutes.  

Can I add a streusel to my banana muffins?

Yup! I made the muffin tops crispy with a little sugar but you can also use the same streusel that I use on my pumpkin muffins.

Can I add a glaze?

Yup, you can add my brown sugar glaze or vanilla glaze.

Can I halve the recipe?

Unfortunately this recipe uses three eggs so it’s awkward to halve but I do have my pumpkin banana muffin recipe that makes only 6 muffins. You can replace the pumpkin with an extra banana (125g) or with ½ cup (120g) greek yogurt. 

Can I make batter ahead (or save some for later)?

To get that gorgeous muffin top I increased the leavening agents a little more than usual. Allowing the batter to rest for an hour gives you the perfect bake but if you wait longer, the muffins will bake with a wonky, lop sided muffin top.
I haven’t tested this yet, but if you want to make the batter ahead of time, I would try skipping the baking soda.

bite taken out of a banana muffin

How to store muffins

I place the muffins under a cake dome or in an airtight container at room temperature for 2-3 days. If it’s longer you can refrigerate for a couple of days but they dry out quicker in the fridge, so I recommend freezing instead. You can freeze them and bring them back to room temperature before serving.

How to freeze muffins

Bakes stay more fresh when they’re frozen. Place muffins in an airtight container and then place the container in a freezer bag. 

You can also wrap each one individually in plastic wrap and then place those in a freezer bag so you can easily remove one at a time.

Freeze for up to a couple of months. Bring back to room temperature before serving. 

close up of banana bread muffin top

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section :).

If you try these banana muffins, I’d love it if you left a star rating for me. If it’s less than five stars, please leave a comment with the rating so I know why! ?

As always, have a blessed day and happy baking!

Love, B

banana bread muffins on a towel with a bite taken out
Recipes
Flavor

Banana Bread Muffin Recipe

4.88 from 25 votes
prep 10 minutes mins
cook 15 minutes mins
Additional Time 1 hour hr 30 minutes mins
total 1 hour hr 55 minutes mins
Serves 12 large muffins
Fluffy and moist one bowl banana bread muffins with a hint of cinnamon and a sweet crunchy muffin top.
Author: Bernice Baran
Print Recipe Pin Recipe email recipe
Servings 12 large muffins
Prevent your screen from going dark

Equipment

  • 1 large bowl
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 muffin tin

Ingredients

  • 250 grams mashed ripe bananas , 2 medium-large bananas
  • 250 grams light brown sugar, lightly packed
  • 120 mL canola oil, or any oil works
  • 3 large eggs, room temperature
  • 170 grams Greek Yogurt
  • 1 Tbsp pure vanilla extract
  • 300 grams all-purpose flour, spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp cinnamon
  • 2-3 Tbsp raw or granulated sugar, for topping *optional

Method

  1. In a large bowl, mash the bananas until they're pureed and there are no more large chunks.
    250 grams mashed ripe bananas 2 medium-large bananas
  2. Add the sugar and whisk together until they’re well combined.
    250 grams light brown sugar lightly packed
  3. Then add the oil and whisk until it's all well combined.
    120 mL canola oil or any oil works
  4. Add in one egg and whisk until it’s well combined and has lightened in color, about 30-60 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs room temperature
  5. Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    170 grams Greek Yogurt, 1 Tbsp pure vanilla extract
  6. Add in the flour, baking powder, baking soda, salt and cinnamon and whisk just until the last streak of flour is incorporated.
    300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 1/2 tsp cinnamon
  7. Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
  8. Preheat the oven to 425F (218C) and line 12 muffins tins.
  9. Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
  10. Sprinkle each muffin with 1-2 tsp of raw sugar for a crispy muffin top.
    2-3 Tbsp raw or granulated sugar for topping *optional
  11. Bake for 5 minutes then reduce the oven temperature to 375F (190C) and bake for 10-12 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
  12. Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Nutrition

Serving: 1gCalories: 311kcalCarbohydrates: 48gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 42mgSodium: 276mgPotassium: 139mgFiber: 1gSugar: 26gVitamin A: 69IUVitamin C: 1mgCalcium: 105mgIron: 2mg
Course: Muffins
Cuisine: American
Keyword: fluffy muffins, homemade muffins, muffin base recipe, vanilla muffins

Hey I’m

Bernice Baran

Welcome to my little corner of the internet where I share with you the sweetest parts of life.

more about me

Let’s Connect

Newest Recipe

  • Fudgey Chocolate Zucchini Bread 
    Fudgey Chocolate Zucchini Bread 

Latest on Socials

One of the oldest recipes on my site & still a fav One of the oldest recipes on my site & still a favorite 🍋
.
https://baranbakery.com/lemon-poppyseed-cheesecake/
.
.
#lemonpoppyseed #lemoncheesecake #nobakecheesecake

Got a Craving?

I Wrote A Cookbook!

learn more

Never Miss A Thing

Loading

You May Also

Love

banana chocolate chip muffins with a bite taken out
Flavor

Banana Chocolate Chip Muffins

Flavor

Olive Oil Banana Bread with Streusel

one slice of banana bread on a plate with milk
Flavor

Classic Banana Bread Recipe

Pumpkin banana muffins stacked with bite taken out
Flavor

The BEST Pumpkin Banana Muffins

Rate & Review
Cancel reply

Your email address will not be published. Required fields are marked *

What did you think?




Follow Along

@baranbakery
One of the oldest recipes on my site & still a fav One of the oldest recipes on my site & still a favorite 🍋
.
https://baranbakery.com/lemon-poppyseed-cheesecake/
.
.
#lemonpoppyseed #lemoncheesecake #nobakecheesecake
The softest 🍋 cake! Still have yet to turn this The softest 🍋 cake! Still have yet to turn this into a loaf cake lol
.
https://baranbakery.com/lemonade-bundt-cake-recipe/
.
.
#lemonbundtcake #lemoncake
Oreo ice cream sandwiches but make it coffeeeeeee Oreo ice cream sandwiches but make it coffeeeeeee cuz everything with coffee is superior ☕️
.
https://baranbakery.com/oreo-coffee-ice-cream-sandwiches/
.
.
#oreoicecreamsandwich #coffeeandoreo
One of the simplest recipes to make but one that I One of the simplest recipes to make but one that I tested waaaaayyy more than my other recipes lol.
I wasn’t mad about it, there was a lot of tiramisu eaten and this is my favorite version 🫶🏼
.
https://baranbakery.com/tiramisu-recipe/
.
.
#tiramisu #tiramisurecipe
Ultimate no-bake summer snack! . https://baranbake Ultimate no-bake summer snack!
.
https://baranbakery.com/smores-bars/
.
.
#smoresbars #smorescerealbars

Want more deliciousness?

Loading
  • Recipes
  • Cookbook
  • About
  • Contact
  • Privacy Policy
  • YouTube
  • Instagram
  • Facebook
  • Pinterest

After something specific?

©Baran Bakery2025 | All Rights Reserved.

website by saevil row + made to thrive