Moist Banana Muffins
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Moist Banana Muffins coming at you with the simplest of ingredients, and all the taste. Made in one bowl, these are super easy to whip together, and make the best breakfast or snack!
Try our Easy Banana Bread or some Pecan Banana Muffins next!
Classic Banana Muffins
Introducing the BEST Banana Muffins! I’ve made these multiple times to achieve a truly great recipe.
I know that there are at least a million different banana bread or banana muffin recipes out there in the stratosphere. I’m contributing one more. Because I really dislike waste, and I kept staring at the most perfect over-ripe bananas, trying to figure out what to do with them (besides the obvious smoothies we make on the daily).
Why This Recipe Works:
- SIMPLE – This easy recipe uses mostly pantry staples, in addition to over-ripe bananas. This recipe is a perfect way to use those bananas that have been sitting on the counter for a little too long.
- MOIST – Need I say more? These are moist!
- FREEZE WELL – These freeze really well and are a great way to enjoy the most delicious banana muffins whenever you have the craving. We love having baked goods in the freezer for gift giving too.
Banana Muffin Ingredients:
Simple ingredients that will guarantee moist muffins every single time.
- Overripe Bananas. Use a hand mixer or a fork to mash three medium bananas until runny.
- Melted Unsalted Butter. While I use melted butter in this recipe, you could also use vegetable oil (or canola oil) in its place.
- Buttermilk. If you don’t have buttermilk handy, you can make your own by adding a splash of vinegar to regular milk. Let it sit for awhile for it to thicken.
- One egg plus vanilla extract.
- Sugar. A combo of brown sugar and granulated sugar.
- The dry ingredients, including all-purpose flour, baking soda, baking powder, salt, and cinnamon. The cinnamon is the secret ingredient.
You’ll also need a muffin pan and paper liners (linked below).
How to make Moist Banana Muffins:
Step 1
Prep. Preheat your oven to 425 degrees, and prepare muffin tin with muffin liners.
Step 2
Melt butter. Melt the butter and set aside.
Step 3
Mix wet ingredients. In a medium bowl, use a hand mixer to puree bananas. Then add other wet ingredients to the mashed bananas – the buttermilk, egg, vanilla, and melted and slightly cooled butter. Mix again.
Step 4
Add dry ingredients. Then add the sugars and mix well. Add the baking soda, baking powder, salt, and cinnamon. Mix well. Finally, add the flour and mix until just combined. A few lumps are ok.
Optional: If you are adding chocolate chips or chopped pecans, add them to the dry ingredients.
Step 5
Add muffin batter to cupcake liners. Spoon the batter into the muffins tins. Fill them all the way to the top!
Step 6
Bake. Bake muffins at 425 degrees for 7 minutes. Then reduce temperature to 350 degrees and finish baking for another 11 minutes or until done.
Step 7
Cool. Let muffins sit in the pan for about 5 minutes, and then gently remove banana bread muffins to a wire rack.
Step 8
EAT with a pat of butter and a cup of coffee! ALWAYS butter for best results. 😀
We love making cold brew on the regular and we never run out!
How to test for doneness.
- Use your finger and push gently on the top of the muffin. If it bounces back, they are done.
- Stick a toothpick in the center of the muffin. If it comes out mostly clean, they are done.
- If you like a gooey-er muffin, then bake slightly less than 18 minutes.
Storing and Freezing
- STORE these muffins in an airtight container on your counter for a couple of days.
- FREEZE these moist banana muffins in a freezer bag for 2-3 months.
Other Muffin Recipes:
Besides these perfect banana muffins, I’ve got others for you to try next!
- Lemon Blueberry Streusel Muffins
- Chocolate Zucchini Muffins
- Strawberry Rhubarb Muffins
- Pumpkin Chocolate Chip Muffins
Enjoy!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Moist Banana Muffins
Ingredients
- 3 large bananas – pureed
- 1 large egg
- 1/3 cup buttermilk
- 2 teaspoons vanilla
- 1/2 cup unsalted butter – melted and slightly cooled
- 1/2 cup brown sugar -110 grams
- 1/4 cup granulated sugar – 50 grams
- 1 3/4 cup all-purpose flour – 210 grams
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- chopped pecans or chocolate chips – optional
Instructions
- Prep. Preheat your oven to 425 degrees, and prepare muffin tin with muffin liners.
- Melt butter. Melt the butter and set aside.
- Mix wet ingredients. In a medium bowl, use a hand mixer to puree bananas. Then add other wet ingredients to the mashed bananas – the buttermilk, egg, vanilla, and melted and slightly cooled butter. Mix again.
- Add dry ingredients. Then add the sugars and mix well. Add the baking soda, baking powder, salt, and cinnamon. Mix well. Finally, add the flour and mix until just combined. A few lumps are ok.If you are adding chocolate chips or chopped pecans, add them to the dry ingredients.
- Add muffin batter to cupcake liners. Spoon the batter into the muffins tins. Fill them all the way to the top!
- Bake. Bake muffins at 425 degrees for 7 minutes. Then reduce temperature to 350 degrees and finish baking for another 11 minutes or until done.
- Cool. Let muffins sit in the pan for about 5 minutes, and then gently remove banana bread muffins to a wire rack.
- EAT with a pat of butter and a cup of coffee! ALWAYS butter for best results. 😀
Video
Notes
-
Storing and Freezing
- STORE these muffins in an airtight container on your counter for a couple of days.
- FREEZE these moist banana muffins in a freezer bag for 2-3 months.
I wanted to make this sooner but now that I have I will make often, good thing they are “healthy”!! I added chocolate chips to make my most favorite muffin ever, banana chocolate chip!! ?
Yay! So glad you enjoyed these, Shari, and the chocolate chip addition sounds perfect! 🙂
The muffins are the best for breakfast, but are also an awesome snack. Moist and simple. Plus, low dishes to wash when making!
Thanks sweetie! 🙂