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banana bread muffins on a towel with a bite taken out

Banana Bread Muffin Recipe

Bernice Baran
Fluffy and moist one bowl banana bread muffins with a hint of cinnamon and a sweet crunchy muffin top.
4.90 from 19 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Muffins
Cuisine American
Servings 12 large muffins
Calories 311 kcal

Equipment

Ingredients
  

  • 1 cup (250g) mashed ripe bananas 2 medium-large bananas
  • 1 1/4 cup (250g) light brown sugar lightly packed
  • 1/2 cup (120mL) oil any vegetable, olive or avocado oil works
  • 3 large eggs room temperature
  • 3/4 cup (170g) Greek Yogurt
  • 1 Tbsp pure vanilla extract
  • 2 1/2 cups (300g) 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

Instructions
 

  • In a large bowl, mash the bananas until they're pureed and there are no more large chunks.
    1 cup (250g) mashed ripe bananas
  • Add the sugar and whisk together until they’re well combined.
    1 1/4 cup (250g) light brown sugar
  • Then add the oil and whisk until it's all well combined.
    1/2 cup (120mL) oil
  • 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
  • Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    3/4 cup (170g) Greek Yogurt, 1 Tbsp pure vanilla extract
  • Add in the flour, baking powder, baking soda, salt and cinnamon and whisk just until the last streak of flour is incorporated.
    2 1/2 cups (300g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 1/2 tsp cinnamon
  • Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
  • Preheat the oven to 425F (218C) and line 12 muffins tins.
  • Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
  • Sprinkle each muffin with 1-2 tsp of raw sugar for a crispy muffin top.
    2-3 Tbsp raw or granulated sugar
  • 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.
  • 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
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