Got a few overripe bananas and not sure how to use them? Here’s a classic Banana Muffins recipe with your name on it! It’s exactly what you want in a muffin: tall with a mounded top that’s glittering with crunchy sugar. Inside it’s moist and sweet, with just the right fruity banana essence. Take one bite, and we think you’ll agree: these banana muffins are pretty perfect. Here are the keys to the recipe and a few flavor variations.Looking for our famous blender banana muffins? Go to Healthy Banana Muffins.
Ingredients in banana muffins
There are loads of variations on a good banana muffin recipe, and this is ours. It’s tall, with a hefty muffin top scented with cinnamon and a hint of ginger. Use overripe bananas and it makes the flavor sing! This recipe is a classic muffin made with flour, sugar and eggs. (Want a special diet variation? See below.) Here’s what you’ll need:
All-purpose flour Cinnamon and ginger Baking powder, baking soda and salt Bananas Egg Granulated sugar Vegetable oil Vanilla extract Turbinado sugar
How to make banana muffins: a few tips
Banana muffins are one of the most straightforward baking projects out there! There are only a few things to keep in mind about this basic recipe.
Ripe bananas are key. You’ll want bananas that are very soft with lots of browning on the peel. The darker the better! The ripeness is essential infusing the muffin with banana flavor, sweetness, and moistness. Sprinkle with turbinado sugar. Turbinado sugar is chunky sugar that adds a crunch to the top of each muffin. It’s irresistible! Baking at 400 degrees makes a taller muffin. After years of experimenting, we recommend baking muffins at 400 degrees Fahrenheit (versus the standard 350F). It makes a taller and fluffier muffin: and it’s quicker to bake!
Storage info
How to store banana muffins? These muffins hold up very well at room temperature, refrigerated and frozen. Here’s what to know:
Up to 4 days: Store at room temperature in a sealed container. 1 week or more: These muffins store well in the refrigerator as well! Let them stand at room temperature for a few minutes before eating. 3 months: Freeze in a sealable container and store up to 3 months.
Variations: mix ins and more
This banana muffin recipe is very versatile: you can add loads of different mix-ins to the batter or to the muffin tops with great results. Here are a few ideas:
Chocolate chips: Fold in 1 cup semi sweet or bittersweet chocolate chips after mixing the batter. Blueberries: Fold in 1 cup washed and dried fresh blueberries (avoid frozen). Pecans or walnuts: Fold in 1 cup chopped pecans or walnuts. Cocoa powder: Go to Chocolate Banana Muffins. Streusel topping: Use the topping from these Apple Muffins.
Vegan and gluten free banana muffins
Got a special diet? Here are a few variations on banana muffins:
Vegan: Try Vegan Banana Muffins, topped with a crunchy streusel Gluten Free: Try Gluten Free Banana Muffins, made with oats and bananas in a blender
More banana recipes
Need more to do with ripe bananas? Here are some of our favorite recipes for using this versatile fruit:
Make fluffy, delicious Go-To Banana Pancakes Grab nutty and family favorite Banana Nut Muffins Go for decadent Chocolate Chip Banana Bread, Sour Cream Banana Bread or fresh Blueberry Banana Bread Bake a pan of our favorite Banana Waffles or Banana Baked Oatmeal Go for fan favorite Healthy Banana Muffins or Banana Chocolate Chip Muffins
This banana muffins recipe is…
Vegetarian. For gluten-free and vegan, see the variations above.
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