Banana Bread Muffins

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

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

The Details:

They’re convenient because they use up two ripe bananas but they’re also made in only one bowl so no extra dishes!

They’re large and have perfectly domed muffin tops but can also be made smaller sized if you prefer.

& Although they still have sugar, the rest of the ingredients justify eating these for breakfast if you ask me!!

If you love these muffins, I also have a banana nut version, chocolate chip, blueberry, strawberry, vanilla, lemon poppy seed and pumpkin banana muffins.

But if you’re looking for ways to use up ripe bananas, you’re in the right place, between these muffins, my pumpkin banana bread and my super fudgy banana brownies, you’ll be begging your bananas to turn brown!

Ingredient Notes & Substitutions

*full recipe is in the recipe card at the bottom!

• 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. 

Step-by-Step Instructions

1. Mash the bananas well, until there are no more large chunks and it looks like puree.
2. Add the sugar and the oil and whisk aggressively until they’re well combined.
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. 
4. Add the greek yogurt and whisk until it’s completely smooth.
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.
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).
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.
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. 

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. 

Frequently Asked Questions 

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.

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. 

Thanks so much for reading today’s post, if you have any questions just comment down below.

If you try these banana muffins, I’d love it if you left a 5-star rating or a review for me.

As always, have a blessed day and happy baking!

Love, B

Recipes

Muffins

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

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Servings 12 large muffins

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Equipment

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

Metric(US) Imperial

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