I am addicted to bananas. Not the real fruit, just banana baked goods. Banana bread, banana cake, banana cookies and especially banana muffins. There is just something about bananas when they are cooked that makes them incredibly irresistible to me. This sweet and sticky caramelized banana flavor – can’t get enough of it!
These little banana muffins are perfect because they are individually sized and portioned. I love to put one in my pocket before going for an evening walk because there is nothing better than watching the sunset on a bench with your favorite person in the world and a banana muffin.
This is the best banana muffin you’ll ever make
But first, what is a banana muffin? Maybe you think it’s a silly question, but it’s the kind of thing going on in my head. What is a banana muffin? Is a banana muffin banana bread muffin shaped? Is this a muffin-shaped banana cake? What makes a muffin a muffin?
Aside from deep existential thoughts on muffins, for the purposes of this article, a banana muffin is a cupcake, made in the shape of a muffin with a muffin wrap that is soft, tender, chewy, and full of banana flavor. These banana muffins have an even tight crumb with nice bouncy elasticity and just a touch of stickiness. It’s not too sweet and there are massive banana tones and subtle toffee notes.
The best banana muffin recipe is based on the world’s best banana bread recipe
To be honest, this is just my favorite recipe for banana bread baked in muffins. Joanne Chang’s Flour Bakery Banana Bread is famous for a reason. This banana bread recipe is essentially too good to touch. I did make a few changes though: I added a little baking powder for a loft and dome and also increased the baking temperature at the start.
According to the internet, if you want extra tall muffins, the key is to bake on a high heat so that your muffins will explode from the fire, then turn the oven down to keep the muffins baking evenly. It worked! The muffins were rounded and bulging and super cute.
To make the best banana muffins, you need the best ingredients
It’s a really chewy banana muffin and it’s perfect because you don’t need anything special to make it. It’s the perfect back pocket recipe for those times when you have a bunch of bananas languishing on your counter. Super-ripe, heavily speckled, and brown bananas make the best banana muffins – the more ripe, sweeter, and chewier your banana muffins are.
Here’s what you need to make banana muffins
- all purpose flour – classic all-purpose flour will give you the best crumb
- baking soda and baking powder – then they inflate high and muffin-y
- cinnamon – for a hint of warmth
- salt – to emphasize the sweetness of the bananas – extra ripe please!
- eggs – try using room temperature eggs, they swell better, making your baked banana bread light and fluffy
- sugar – regular granulated sugar will do
- oil – oil will always give you the wettest quick loaves, more on that below
- extra ripe bananas – see photo above
- sour cream – a little spiciness to accompany the caramelized bananas
- vanilla – for a creamy hint of vanilla flavor
Oil vs butter
I always prefer to bake my banana bread and cakes with oil and you should too! The oil makes quick cakes and breads like muffins softer and more chewy. The oil gives you that classic banana bread flavor that you get when you buy a slice at a cafe. Of course, if you like the flavor of butter, then melted butter will work, too. The oil has the advantage of remaining liquid when cold, which gives your pastry a softer and more tender texture.
How to make the best banana muffins
- Mix. Combine the dry ingredients – all-purpose flour, baking soda and powder, cinnamon and a little salt in a bowl, then set it aside.
- Whip. Whisk the eggs and sugar together until light, fluffy and pale. The eggs and sugar will almost double in size. Drizzle with oil and whisk until emulsified.
- Mash potatoes. Mash Your Banana – I like to make sure my bananas are super smooth because I don’t like the banana pieces in my bread. Once the bananas are mashed, stir them into the egg and sugar batter, along with the sour cream and vanilla until smooth.
- Stir. Stir in the flour mixture, making sure everything is well mixed.
- Cook. Divide batter evenly into paper-lined muffin cups and bake until foamy and golden, cool slightly and enjoy!
Banana Muffin Mixes
I love my classic banana muffins, but feel free to incorporate any mix (1 / 2-1 cup) of the following for a fully loaded banana muffin:
- nuts: roasted nuts, pecans, hazelnuts, pistachios
- dried fruits: toasted coconut, dried cherries, dried banana chips, raisins, craisins, dried blueberries
- Chocolate: pieces of dark chocolate, pieces of milk chocolate, pieces of white chocolate, chocolate chips
What to serve with banana bread
Treat yourself to those coffee sensations at home with these cafe-style drinks:
Sky High Extra High Banana Muffins based on one of the best banana bread recipes ever.
Serves 16 muffins
- 1 2/3 Chopped off all purpose flour 210 g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 Chopped off sugar plus 2 tablespoons – 230g
- 2 big eggs ambient temperature
- 1/2 Chopped off neutral oil like canola oil – 100g
- 3 1/2 bananas very ripe, peeled and crushed, ~ 1.5 cups, 340g
- 2 tablespoon sour cream or greek yogurt
- 1 teaspoon vanilla extract
With the rack in the center of the oven, preheat to 425 ° F. Line 16 muffin cups with paper. Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
Using a stand mixer fitted with a whisk, beat together sugar and eggs on medium speed until light and fluffy, about 5 minutes. Switch to low speed and slowly pour in the oil, taking your time.
Add the bananas, sour cream and vanilla and continue to mix on low speed until combined.
Use a rubber spatula to stir in the flour mixture until well blended. No streak of flour should be visible.
Pour the batter into the muffin cups and bake for 5 minutes at 425 ° F then lower the heat to 325 ° F and continue baking for 15-20 minutes.
The muffins should be golden on top, a toothpick will come out clean, and the muffins will bounce back when you press gently. Let cool on a wire rack for 5 minutes, then remove the muffins from the pan and let cool completely on the wire rack. Enjoy!
Quantity per serving (1 muffin)
Calories from Fat 67
% Daily Value *
Large 7.4 g11%
Saturated Fat 0.9g6%
Cholesterol 24 mg8%
Sodium 163 mg7%
Potassium 117 mg3%
Carbohydrates 29.5 gten%
Protein 2.4 g5%
* Percent Daily Values are based on a 2000 calorie diet.