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banana bread muffins on a towel with a bite taken out
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Banana Bread Muffin Recipe

4.88 from 25 votes
prep 10 minutes
cook 15 minutes
Additional Time 1 hour 30 minutes
total 1 hour 55 minutes
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
Servings 12 large muffins

Equipment

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