The Best Ever Banana Muffins – Moist, Fluffy & Foolproof!
Got ripe bananas? Don’t let them go to waste!
These soft, bakery-style banana muffins are the perfect way to turn those spotty bananas into a warm, delicious treat.
With just a few pantry staples and a secret trick (hello, two-temperature baking!), you’ll get the fluffiest, most tender muffins ever.
Want to make them even better? Top them with a buttery streusel or mix in chocolate chips or crunchy nuts—because why not make them extra irresistible?
Ready in just 30 minutes, these muffins are about to become your new go-to!
Let’s get baking!
For Banana Muffins
- Bananas – Use ripe bananas for the best natural sweetness and moisture. About 3 large bananas should be enough.
- Oil & Butter – A combination of avocado oil (or vegetable/canola oil) and melted unsalted butter keeps the muffins moist while adding richness.
- Sugars – A mix of granulated sugar and light brown sugar gives the muffins the perfect balance of sweetness and a hint of caramel-like flavor.
- Eggs – Provide structure and help the muffins rise beautifully.
- Buttermilk – Adds moisture and a slight tang, making the muffins extra tender.
- Vanilla Extract – Enhances the overall flavor with warm, sweet notes.
- All-Purpose Flour – The base of the muffins, providing structure.
- Baking Powder & Baking Soda – The key to making muffins light and fluffy.
- Salt – Balances sweetness and enhances flavor.
For Streusel Topping (Optional)
- All-Purpose Flour – Forms the base of the crumbly topping.
- Brown Sugar – Adds sweetness and a slight caramelized crunch.
- Salt – Just a pinch to balance flavors.
- Cold Unsalted Butter – Helps create a buttery, crumbly texture when cut into the dry ingredients.
Fluffy Banana Muffins with Optional Streusel Topping
Ingredients
Muffin Batter:
- 1 ½ cups (385g) ripe bananas, mashed (about 3 large bananas)
- ¼ cup cup (60ml) avocado oil, vegetable oil, or canola oil
- ¼ cup ¼ cup (60g) unsalted butter, melted and cooled
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs (room temperature preferred)
- ¼ cup (60ml) buttermilk (room temperature preferred)
- 1 tbsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Optional Streusel Topping:
- ½ cup (65g) all-purpose flour
- ½ cup (100g) brown sugar
- ¼ tsp salt
- ¼ cup (60g) unsalted butter, cold
Instructions
- Preheat & Prep:Preheat oven to 425°F (220°C).Line a muffin tin with paper liners.
- Mash the Bananas:In a large bowl, mash the bananas until smooth using a fork or potato masher.
- Mix Wet Ingredients:Stir in oil and melted butter.Add both sugars and mix until well combined.Stir in eggs, buttermilk, and vanilla extract. Set aside.
- Prepare Dry Ingredients:In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Fill Muffin Tin:Portion batter into muffin liners, filling each about ¾ full.
- Make Streusel (Optional):In a medium bowl, mix flour, brown sugar, and salt.Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.Sprinkle evenly over muffins.
- Bake in Two Stages:Bake at 425°F (220°C) for 8 minutes.Reduce oven temperature to 350°F (175°C) (without opening the oven) and bake for another 7-8 minutes.Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool & Enjoy:Let muffins cool in the tin before removing. Enjoy warm or at room temperature!
Notes
- Recipe makes 15 muffins, so you may need to bake in batches.
- Customize by adding chocolate chips, nuts, or dried fruit before baking.
Nutrition
Common Questions & Answers for Making the Best Banana Muffins
1. How can I ripen bananas quickly if mine aren’t ready?
No ripe bananas? No problem! Pop them in a 350°F (175°C) oven for 15-20 minutes until the skins turn black—this will soften and sweeten them instantly. Short on time? Microwave peeled bananas for 20-30 seconds to speed things up!
2. What if I don’t have enough bananas? Can I still make the muffins?
Absolutely! If you’re a little short on bananas, you can make up the difference with applesauce or Greek yogurt to keep the muffins moist and delicious. Just use the same amount as the missing banana.
3. How do I get that perfect bakery-style dome on my muffins?
The secret? Bake at a high temperature first! Start at 425°F (220°C) for 8 minutes, then lower to 350°F (175°C) for the rest of the baking time. This gives the muffins a quick rise before they finish baking to perfection.
4. Can I add mix-ins like chocolate chips or nuts?
Oh yes! Stir in 1 to 1.5 cups of your favorite add-ins—chocolate chips, chopped nuts, or even dried fruit—after combining the wet and dry ingredients. Just be careful not to overmix!
5. What’s the best way to store banana muffins to keep them moist?
Let them cool completely, then store them in an airtight container at room temperature for 2 days. Want them to last longer? Refrigerate for up to a week or freeze individually wrapped muffins for up to 3 months. Just warm them up before serving, and they’ll taste freshly baked!
