The Best Banana Bread Muffins
These are the best Banana Muffins EVER! They are soft, fluffy and have the perfect crunchy muffin top. They taste like they came straight from a bakery! The perfect breakfast or on-the-go snack.
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.