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The Best Banana Muffin Recipe
The BEST Banana Muffin Recipe! The batter comes together in minutes and is baked on two temperatures for the most moist, fluffy banana muffins you've ever had. Can be made with or without streusel topping!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 15 muffins
Calories: 281 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ½ 1 ½ cups well-mashed ripe bananas This is typically 3 large bananas for me
- ¼ ¼ cup avocado oil or vegetable oil or canola oil (may substitute vegetable or avocado oil)
- ¼ ¼ cup unsalted butter melted and cooled at least 5 minutes
- ½ ½ cup sugar
- ½ ½ cup light brown sugar tightly packed
- 2 2 large eggs room temperature preferred
- ¼ ¼ cup buttermilk room temperature preferred
- 1 1 Tablespoon vanilla extract
- 2 2 cups all-purpose flour
- 1 ½ 1 ½ teaspoons baking powder
- ½ ½ teaspoon baking soda
- ½ ½ teaspoon salt
Streusel (optional)
- ½ ½ cup all-purpose flour
- ½ ½ cup brown sugar
- ¼ ¼ teaspoon salt
- ¼ ¼ cup unsalted butter, cold
Instructions
- Preheat oven to 425F (220C) and line a muffin tin with paper liners*
- Place peeled bananas in a large bowl and use a fork or a potato masher to mash them - bananas should be well-mashed.
- Add oil and melted butter and stir well.
- Stir in sugars until well-combined.
- Add eggs, buttermilk, and vanilla extract and stir well. Set aside.
- In a separate bowl, whisk together your dry ingredients -- flour, baking powder, baking soda, and salt.
- Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over-mix the batter!).
- Portion batter into prepared muffin tin, filling each liner ¾ of the way full. Set aside and prepare your Streusel topping.
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Streusel Topping (optional)
- Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.
- Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.
- Sprinkle streusel topping evenly over each muffin.
- Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C). A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.
- Allow muffins to cool before enjoying.
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Notes
- *Please note that this recipe makes about 15 muffins while most muffin tins are only 12-count.
- Feel free to add nuts or chocolate chips! Just stir them in at the end.
Nutrition Information
Serving
1muffin
Calories
281kcal
(14%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
173mg
(7%)
Potassium
185mg
(5%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
247IU
(5%)
Vitamin C
2mg
(2%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15muffins
Amount Per Serving
Calories 281
% Daily Value*
| Serving | 1muffin | |
| Calories | 281kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 173mg | 7% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.