Easy, Moist Banana Muffins Recipe

It’s no secret that I have been on a banana kick lately. Bananas work so well in everything I have whipped up — cakes, breads, pies, you name it. 

So I figured, why not work on some homemade banana muffins next? They’re a breeze to make and even easier to gobble up, especially with chopped walnuts and chocolate chips folded in for a crunchy twist!

Why This Banana Muffins Recipe Are The Best?

• Mashed bananas keep everything moist, so you never have to worry about sad, dry muffins after any baking adventures. And when combined with the fluffy texture from the flour and leavening agents, each bite will make your taste buds burst out in all the best ways!
• Here’s a sweet tip: Ripe bananas are like nature’s candy. They add easy, natural sweetness to the mix without going wild on the sugar.
• Making these muffins is ridiculously simple. Just raid your pantry for basics like flour, sugar, eggs, and baking soda. And bananas? They’re everywhere, duh! Plus, most recipes barely require much cooking skill, perfect for newbie bakers or those hectic mornings when you need a quick fix.
• Best part? You can enjoy them solo or jazz them up with all sorts of toppings! Pair them with some yogurt, granola, or a hot cup of coffee or tea for a hearty breakfast that’ll have you smiling all day long.

5 Basic Steps To Make Banana Muffins

Ingredients

All right. Let’s gather everything we need for these amazing banana muffins:

• Flour: I’ve tried to make this muffin with both whole wheat and all-purpose flour, and let me tell you, they both turned out fantastic. 
• Melted butter: We’re going for melted butter here. But if you are in a pinch, melted coconut oil will work just as well! I was worried these muffins might end up too thick without creamy, softened butter, but nope, they’re perfect.
• Bananas, vanilla, cinnamon, nutmeg, salt: This is where all the flavor bomb happens.
• Egg: Just one egg to give our muffins some structure.
• Milk: You know what dry muffins need? Moisture! Milk is the secret sauce to our nice and moist texture.
• Sugar: This guy sweetens things up. When making these muffins for my kiddos, I sometimes mix coconut sugar and brown sugar 50:50, but feel free to use 100% brown sugar or 100% coconut sugar! Just remember coconut sugar doesn’t pack quite the same sweetness, so it might slightly tweak the flavor.

Instructions

Step 1.

Let’s get baking!

First, preheat your oven to 425°F (218°C) and prep your 12-count pan with cute cupcake liners or nonstick spray.

Step 2.

Whisk the flour, baking soda, baking powder, cinnamon, salt, and nutmeg in a bowl. Set that bowl aside for a second. 

Step 3.

Mash those bananas in a bigger bowl (or your stand mixer bowl). Then, at medium speed, mix in the unsalted butter, egg, brown sugar, milk, and vanilla extract until smooth and creamy.

Step 4.

It’s time to bring our dry ingredients (from Step 2) back into the mix! Pour them onto the wet stuff, then mix well until everything’s combined. If you want to toss in chocolate chips or nuts, now’s the time to gently fold those in. Your batter will become nice and thick.

Step 5.

Scoop the muffin batter into your liners and fill them about ¾ full. Pop them in the oven for about 5 minutes, then dial the temp to 350°F and let them bake for another 16 to 18 minutes. 

Stick a toothpick in the middle — when it comes out mostly clean, they’re good to go. The total baking time should be around 21 to 23 minutes. (or 12 to 15 mins at 350°F if you are making mini muffins)

Step 6.

Let them sit in the pan for 5-7 minutes, then transfer them to a rack to chill completely. And that’s it! I bet you can’t wait to sink your teeth into them. 

Notes

1. Did you know that banana ripeness can make or break your muffin experience? 

That’s why I ALWAYS pick ripe bananas! These guys have already broken down starches into sugars, so they are sweeter and add a more intense banana kick. Unripe bananas, on the other hand, are not as sweet and will yield much less flavor for us. 

Look for bananas with lots of brown spots on the peel. Some of you may mistake them for signs of rotting, but trust me, that’s not it. They just mean these bananas are past their prime for eating fresh (and thus perfect for baking). 

2. Cinnamon and nutmeg are perfect partners in crime for our banana muffins. But who says they’re your only options? 

Ginger brings a bit of zing, while cardamom has a slightly floral AND citrusy aroma that twists the flavor in all the best ways. Let yourself get wild with different combinations until you land your absolute favorite. Your muffin, your choice! 

3. Cold ingredients make it much harder for everything to mix evenly. Seasoned bakers get it already, but sadly, most beginners still make this deadly mistake. 

So, let me remind you again: take your eggs and butter from the fridge about 30 minutes before baking! This little trick lets them soften and blend more smoothly with the other ingredients. The result? A lighter and more even crumb for your lovely muffins, of course. 

4. Why not toss a crumbly streusel topping on your muffins? It brings a delightful textural contrast to the soft muffin texture (plus that hint of sweetness). Most importantly, it’s a breeze to whip up! 

Combine cold butter, brown sugar, and flour with your fingertips until it resembles coarse crumbs. Then, sprinkle the streusel over the batter in your muffin liners before baking. Easy peasy.

FAQs

What If I Don’t Have Ripe Bananas?

Ripe bananas are sold everywhere, so I really hope you can take a quick trip to a nearby store or market to sort out this issue.

But if you are in a pinch, consider placing these bananas in a brown paper bag with an apple or pear. The ethylene gas released by these fruits will speed up the ripening!

How Should I Store Leftover Banana Muffins? 

Let the muffins cool completely so they won’t become soggy, then store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months.

Happy baking!

Discover More Unique Muffins Recipes: