There’s something magical about the aroma of freshly baked banana muffins wafting through your kitchen. These muffins are moist, tender, and bursting with sweet banana flavor, making them the perfect treat for breakfast or a midday snack. With just 15 minutes of prep and 15 minutes of baking, you’ll have a batch of golden, fluffy muffins ready to enjoy in no time. The combination of rich, buttery notes and a hint of cinnamon creates a comforting warmth in every bite.
Each muffin is a delightful balance of soft crumb and slightly crisp edges, offering a texture that’s simply irresistible. Packed with wholesome ingredients, they’re indulgent yet satisfying, leaving you with a smile after every bite. Whether you’re sharing them with loved ones or savoring one with your morning coffee, these muffins are sure to become a favorite. Ready to bake up some joy? Let’s get started!
Ingredients for The Best Banana Muffins
- 1 ½ cups (385 g) well-mashed ripe bananas (about 3 large bananas)
- ¼ cup (60 ml) canola oil (can substitute vegetable or avocado oil)
- ¼ cup (60 g) unsalted butter, melted and cooled for at least 5 minutes
- ½ cup (100 g) sugar
- ½ cup (100 g) light brown sugar, tightly packed
- 2 large eggs, room temperature preferred
- ¼ cup (60 ml) buttermilk, room temperature preferred
- 1 Tablespoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Streusel Topping (Optional)
- ½ cup (65 g) all-purpose flour
- ½ cup (100 g) brown sugar
- ¼ teaspoon salt
- ¼ cup (60 g) unsalted butter, cold
Step-by-Step Instructions
- Preheat oven to 425°F (220°C) and line a muffin tin with paper liners.
- In a large bowl, mash the peeled bananas until smooth using a fork or potato masher.
- Add the canola oil and melted butter to the bananas and stir well.
- Mix in both sugars until fully combined.
- Add the eggs, buttermilk, and vanilla extract, stirring until the mixture is smooth. Set aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet batter until just combined. Avoid over-mixing.
- Portion the batter into the prepared muffin tin, filling each liner about ¾ full. Set aside.
- Prepare the streusel topping (optional): In a medium bowl, combine flour, brown sugar, and salt. Use a pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over each muffin.
- Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door. Bake for an additional 7-8 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool before serving. Enjoy!
Perfect Pairings: Serving Suggestions
These banana muffins are delicious on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a dollop of whipped cream or a drizzle of caramel sauce for a decadent treat. For a breakfast twist, enjoy them alongside a cup of Greek yogurt or a smoothie. They also pair beautifully with a hot cup of coffee or tea for a cozy afternoon snack.
Keep Them Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep them moist, place a slice of bread in the container—it’ll absorb excess moisture. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the microwave for 15-20 seconds or in a 350°F (175°C) oven for 5-7 minutes to restore that fresh-baked warmth.
Mix It Up: Recipe Variations
Customize these muffins to suit your taste! Add ½ cup of chocolate chips or chopped nuts to the batter for extra texture. For a healthier twist, substitute whole wheat flour for half of the all-purpose flour. If you’re out of buttermilk, use ¼ cup of milk mixed with ¾ teaspoon of lemon juice or vinegar as a quick substitute. The possibilities are endless!
Quick Tips for Success
To save time, mash your bananas the night before and store them in the fridge. Use a cookie scoop to portion the batter evenly into the muffin tin for uniform baking. Don’t overmix the batter—just fold until combined to keep the muffins tender. And remember, the streusel topping is optional but highly recommended for that extra crunch!
The Best Banana Muffin Recipe
Ingredients
- 1 ½ cups well-mashed ripe bananas This is typically 3 large bananas for me
- ¼ cup canola oil may substitute vegetable or avocado oil
- ¼ cup unsalted butter melted and cooled at least 5 minutes
- ½ cup sugar
- ½ cup light brown sugar tightly packed
- 2 large eggs room temperature preferred
- ¼ cup buttermilk room temperature preferred
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Streusel (optional)
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, cold
Instructions
- Preheat oven to 425F (220C) and line a muffin tin with paper liners*
- Place peeled bananas in a large bowl and use a fork or a potato masher to mash them – bananas should be well-mashed.
- Add oil and melted butter and stir well.
- Stir in sugars until well-combined.
- Add eggs, buttermilk, and vanilla extract and stir well. Set aside.
- In a separate bowl, whisk together your dry ingredients — flour, baking powder, baking soda, and salt.
- Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don’t over-mix the batter!).
- Portion batter into prepared muffin tin, filling each liner ¾ of the way full. Set aside and prepare your Streusel topping.
- Streusel Topping (optional) Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.
- Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.
- Sprinkle streusel topping evenly over each muffin.
- Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C). A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.
- Allow muffins to cool before enjoying.