These muffins taste like they came straight from a bakery! They are soft and fluffy banana muffins with a perfect sugary crisp top. The perfect breakfast or on-the-go snack.
After yearssss of baking with bananas, I've FINALLY perfected my banana recipe.
This is my favourite banana muffin base!
It is soft, fluffy, rises beautifully, and comes together SO easily every. single. time.
This is a recipe you’ll find yourself making over and over again every time you have browning bananas. Let’s get to baking!
For more banana recipes, try Strawberry Banana Bread Muffins, Condensed Milk Banana Bread Bars, and Banana Cinnamon Roll Cake.
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Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
Bananas – 3 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
Brown sugar – I used dark brown sugar, but light brown sugar works as well!
Cornstarch – Used to enhance the texture.
Eggs – Must be at room temperature before starting your bake.
Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.
Yogurt – Make sure to use a thick yogurt like Greek or kefir. This stabilizes the muffins and brings out soo much texture.
Step by step instructions
Here is how to make and bake these amazing Banana Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line 2 muffin liners with 16 liners and set aside. If you need a recommendation, this is my favourite tin. Mash bananas in a large bowl.
Step 2 – Whisk wet ingredients. In a large bowl, whisk mashed bananas, oil, eggs, vanilla, yogurt, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.
Step 3 – Add in dry ingredients. Toss in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 4 – Scoop. Evenly divide the batter between 16 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle some white sugar on top.
Step 5 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- The riper the banana, the better. You want to use bananas that are brown, spotty, and super-ripe. This will give you that sweetness!
- Strain off excess liquid. As bananas thaw, they let out a lot of liquid. This must be strained and removed before using the thawed bananas. If you add the liquid, it will ruin the muffin batter. I recommend draining the excess liquid before mashing and measuring out your bananas.
FAQ
Can I use frozen bananas?
Yes! But you must strain the liquid out of the bananas. As bananas thaw, they let out a lot of liquid. Make sure there is no extra liquid before mashing and measuring out your bananas.
Do I have to add bananas?
Yes! This is one of the main ingredients in this recipe.
Why do you bake at 2 different temperatures?
The first temperature, 425°F, quickly lifts up the muffin tops to give us that dome we all love. Then, when it goes down to 375°F for the remainder of the baking period, they continue to bake as normal!
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PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
The Best Banana Bread Muffins
Ingredients
- 1 1/4 cups bananas about 3 medium-sized bananas
- 1 cup dark brown sugar or light
- 1/2 cup oil or melted and cooled butter
- 3 eggs room temperature
- 3/4 cups Greek yogurt or kefir room temperature
- 1 tbsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tbsp cornstarch
- 2 tbsp white sugar for sprinkling
Instructions
- Preheat the oven to 425℉. Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside.
- In a medium-sized bowl, add the flour, baking powder, cornstarch, baking soda, and cinnamon. Mix together and set aside.2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 1 1/2 tsp cinnamon, 1 tbsp cornstarch
- In a large bowl, add oil, yogurt, mashed bananas, vanilla, eggs, and brown sugar. Whisk together until combined and smooth.1 1/4 cups bananas, 1 cup dark brown sugar, 1/2 cup oil, 3 eggs, 1 tbsp vanilla, 3/4 cups Greek yogurt or kefir
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- Evenly divide the batter between 16 muffin liners. Gently sprinkle some white sugar on top of each one.2 tbsp white sugar
- Bake the muffins at 425℉ for 5 minutes. Then turn the oven down to 375°F for another 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- Enjoy! These muffins are best served fresh or within 3 days of baking. Store the muffins in an airtight container or ziplock bag.
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