You can’t go wrong with this recipe for moist banana muffins. They’re a crowd favorite, gobbled up by kids and adults alike, and super simple to make.
Bananas for (ripe) bananas
The best bananas to use for banana muffins or banana bread are ov…
rripe ones. You know, the ones that have languished in your fruit bowl for weeks. First, they gain a light coating of black speckles. In a few days, those speckles turn to black spots, then large black patches, until eventually the banana skin is more black than yellow. While these bananas might not be what you want to slice onto your breakfast cereal, they are absolutely perfect for baking.
Here’s a tip: Every time you go to the store for a bunch of bananas, deliberately get one or two more than you think you’ll eat. Let the extras ripen until they are banana-bread worthy (ideally, until the banana feels very soft and even squishy when you pick it up), and then place them in a large zip-top plastic bag and move them to the freezer. They’ll keep there for several months. When you’ve stockpiled enough bananas for a batch of bread or muffins, simply remove the desired number of bananas from the freezer, let them defrost in a bowl at room temperature for a few hours, peel them, mash them into a banana mixture, and proceed with your recipe!
If you don’t have ripe bananas but you have a mean craving for banana muffins, here’s a quick hack to ripen bananas on demand. Preheat your oven to 275 degrees Fahrenheit, place unpeeled bananas on a parchment-lined baking sheet, and bake them for about 15 minutes or until they blacken and soften. Let them cool enough to handle, then slip off the peels and proceed with your recipe.
Ingredients, substitutions, and additions
This recipe calls for 460 grams bananas, which is about 2 large bananas or 3 small ones. If you don’t have a kitchen scale, it’s okay—a little more or less banana won’t significantly affect the banana flavor in the muffins.
The recipes uses both baking soda and baking powder; these ingredients act as leaveners to help the muffins rise. Why do you need both? Here’s the main difference between the two: baking soda needs to be paired with an acidic ingredient in order to activate its leavening power, while baking powder does not. A few of the ingredients in this recipe—brown sugar, white sugar, and bananas—are acidic, but only very slightly. This means they’ll give the baking soda a little boost to do its work, but it likely won’t be enough to make the muffins rise fully. So adding 1 teaspoon baking powder is extra insurance.
The canola oil in the recipe will ensure your finished muffins are very moist. Vegetable oil will work just as well, but if you don’t have either type, you can substitute an equal amount of melted butter.
Don’t skip the ½ teaspoon salt called for in the recipe. Though it may seem strange to be adding salt to a sweet muffin, almost all baked goods benefit from just a tiny amount of salt. Magically, salt has an ability to amplify the flavor of all the other ingredients in a recipe.
Though this muffin recipe calls for all-purpose flour, you could experiment with a different flour, like whole-wheat flour, to up the nutritional content. Just decrease the amount of flour by ¼ cup, because the whole-wheat flour will absorb more liquid. Or try your favorite gluten-free flour blend if you need a gluten-free banana muffin recipe.
And though these muffins are perfectly delectable as is, a few additions never hurt—try stirring chocolate chips, peanut butter chips, chopped dried fruit, or chopped nuts into the finished muffin batter.
You can play with the size of the muffins as well. If you have mini muffin tins instead of regular-size ones, make mini muffins. While you won’t need to adjust any of the ingredients, mini muffins will take about half the time to bake as larger muffins.
Baking tips for the best banana muffins
In step 4, the recipe tells you not to overmix the batter. Stir the dry ingredients into the wet ingredients until they are just homogenous and you no longer see big streaks of flour throughout. By not over stirring the flour mixture, the goal is to develop as little of the flour’s gluten as possible so your banana muffins will be tender and fluffy instead of tough.
You can fill the muffin tins with batter using a large spoon, but an ice cream scoop is an even better tool for the job—particularly the kind with a lever that easily releases the scoop’s contents. Using a scoop makes quick work of filling the muffin pan, and also ensures that each muffin has the same amount of batter for even baking.
If you don’t have muffin paper liners, don’t fret. Simply coat the insides of the muffin tin’s cups with cooking spray before you fill them with batter, and your baked muffins will slip right out.
Use the 14–16-minute cook time as just a guide—different ovens cook things at different rates. The toothpick test in step 7 of the recipe to make sure your muffins are baked to perfection. For best results, perform your first toothpick test at around 12 minutes, just in case your oven runs hot.
And finally, though it’s not likely they will last that long, baked and cooled muffins will keep for 3 to 4 days in an airtight container at room temperature. There’s no need to refrigerate them.
I’m paleo (or diabetic, or gluten-free, or vegan). Can I have banana muffins?
This banana muffin recipe has eggs and flour, so it isn’t vegan or gluten-free and doesn’t conform to other eating plans like paleo, keto, or Whole 30. However, Yummly does have many other recipes for banana muffins or banana bread that can work if you have dietary restrictions. Search for Vegan Banana-Walnut Muffins, Chocolate Strawberry Banana Bread (it’s gluten-free and keto-friendly), or Gluten-Free Banana Streusel Muffins.
- 460 grams bananas (well mashed)
- 1/3 cup canola oil
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 425° F.
- Line 10 cavities of a 12-cavity muffin pan with muffin/cupcake liners.
- Place the mashed bananas, canola oil, granulated sugar, brown sugar, vanilla, and eggs in a large mixing bowl. Whisk vigorously until smooth and combined.
- Add the flour, cinnamon, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
- Spoon an even amount of batter into each muffin liner.
- Transfer the muffin pan to the preheated oven. Bake the muffins at 425° F for 5 minutes.
- Reduce the oven temperature to 350° F. Continue baking for 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffin pan from the oven. Allow the muffins to cool in the pan for 5 minutes before removing.
|Calories250Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.