Banana Muffins
Moist, fluffy banana muffins that are so easy to make! Whether you add walnuts, chocolate chips, or just eat them plain, they’ll be a family favorite!
Welcome to a new week! How was your weekend?
Ours was nice. We just took care of a lot of boring stuff, errands and stuff, but it was so great to be out and about, and to have THE SUN SHINING! It feels like it’s been ages- it can really make you start to feel down.
At the end of the week we are going to be heading out for a tropical vacation, and I just can’t wait. Can’t wait to rest and relax, and can’t wait to be warm and to soak up some sunshine. I have a feeling it will do wonders to escape this winter weather.
To celebrate, I’m sharing this fabulous banana muffins recipe. Tropical fruits like bananas, pineapple, and citrus are a perfect way to brighten your mood when the weather is cold and gray. My family loves when I make them banana treats. Banana cream pie, banana bread, and banana pudding cake are always a big hit.
But these classic banana nut muffins are my favorite. They’re quick and simple to make, and nothing beats a freshly baked muffin for breakfast or brunch!
HOW TO MAKE BANANA MUFFINS
I love making homemade muffins because they’re so quick and easy. And there’s just something about a warm, freshly baked breakfast. This easy banana muffin recipe is so perfect with a hot cup of coffee or tea!
Start by combining all the dry ingredients in a big bowl. Flour, sugar, baking soda, and salt all get whisked together. You can also do like I did, and add some roughly chopped walnuts, but this is completely optional. You can leave the muffins plain if you like, or substitute chocolate chips if you really want to treat yourself.
Next mash the bananas and add in the milk, sour cream (or Greek yogurt), eggs, melted butter, and vanilla. Stir it all together until combined, then add it in to the dry ingredients.
You’ll notice the batter will be very thick and a bit stiff. At first, it might seem like it’s too dry, but just keep folding- it WILL come together! A stiff batter is the key to tall, puffy, fluffy bakery-style muffins.
Scoop the batter into a lined muffin pan, sprinkle on a few more nuts for garnish, and into the oven they go!
GLUTEN-FREE BANANA BREAD MUFFINS
To make gluten-free banana muffins, just substitute the all-purpose flour for a gluten-free flour blend. Look for one that that subs 1:1 for regular flour. Here are a few good options:
- King Arthur Flour Gluten-Free Measure for Measure Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- Cup4Cup Multi-Purpose Gluten-Free Flour
HOW LONG TO BAKE BANANA NUT MUFFINS
You are going to want to start these muffins at 425 degrees F, for the first 5 minutes of baking. This blast of intense heat will activate the leavening and cause your muffins to puff up sky high!
But if you keep them at that high of a temp, the edges will burn while the insides of your muffins will still be gooey and wet. So turn the oven down to 350 degrees F and let them finish baking for another 15 minutes or so.
You’ll know your muffins are done baking when a toothpick inserted in the thickest part comes out clean or with a few moist crumbs.
HOW TO STORE BANANA WALNUT MUFFINS
Loosely cover these banana nut muffins, and they will keep at room temperature for a few days.
Or, place them in a zip-top bag in the fridge. They will last there for around a week.
CAN BANANA MUFFINS BE FROZEN?
Muffins freeze beautifully. I often make a big batch and stash them in the freezer for busy mornings. Just keep them in a zip-top bag and they’ll be good for a month or two.
Pull out one or two at a time and zap them in the microwave for 10 to 15 seconds. They’ll be warm and soft just like the day they were made!
Hopefully these soft, moist banana muffins will help make your winter morning a little brighter! Enjoy!
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Banana Muffins
Ingredients
- 2 1/2 cups (312.5 g) all-purpose flour
- 3/4 cups (150 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1/2 cup (58.5 g) chopped walnuts, , plus extra for garnish (optional)
- 3 (3) ripe bananas
- 1/4 cup (61 ml) milk
- 3 tablespoons (76.67 g) sour cream, or Greek yogurt
- 2 eggs, , large
- 1/2 cup (113.5 g) unsalted butter, , melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425 degrees F, and line a muffin pan with papers.
- Place the flour, sugar, baking soda, salt, and walnuts (if using) in a large bowl and whisk to combine.
- In a smaller bowl, mash the bananas and stir together with the milk, sour cream, eggs, melted butter, and vanilla.
- Pour the liquid ingredients into the dry, and fold together until just barely combined (batter will be very thick).
- Divide the batter equally between all 12 wells of the muffin pan, and garnish with additional walnuts.
- Bake the muffins for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue to bake for 14 to 18 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
Just made these, and they are just as delicious as they are beautiful! Easy recipe to follow and made moist, lovely muffins! Thank you 🙂Â
Allie, Thank you for this recipe. I made them tonight and was so pleased with the results. Perfect texture and they taste amazing. I used standard cupcake size muffin pan and was able to make 1 dozen muffins and a small loaf. This is a keeper.
So glad you were pleased Jennifer! You’re very welcome!
Could you sub the flour with wholewheat pastry flour, d’you think.. or not a good idea? Thanks.
Sorry, I haven’t tried that so I can’t say for sure. Good luck and I hope you enjoy!
Okay sure, thanks. Can you please tell
me if your temps are based on fan-assisted or conventional?
Conventional. Good luck!
I doubled this and was left with enough batter for probably a dozen more. Is this intended for jumbo size? Thanks.
No it’s intended for standard-sized muffins but you do want to fill the cups of your muffin tin all the way to the top in order for them to bake up like you see in the photos here. The bake times listed are with this in mind, so if you make more muffins than indicated (at a smaller size) you will most likely need to adjust the bake time or they will come out too dry.
Hi Allie, If I make these as smaller sized muffins, should I still do the blast of heat and turn them down or only bake them at 350? The muffin cup will hold 3 tablespoons of liquid when filled to the rim.
Hey Betsy! For mini muffins, I’d just bake them at 350 for the entire time. They’ll probably need around 10 to 12 minutes in the oven. Good luck!
These are absolutely delicious! They are not too sweet and rise up beautifully. They looked like they came from a bakery.
Hooray! So glad you liked them.
I made these muffins this afternoon to use up some spotty bananas and leftover sour cream, and they turned out super yummy! I made a few of my own changes; I omitted the walnuts (there’s a member of my family who has a serious peanut allergy and we can’t resist cross-contamination with the nuts), used some brown sugar in place of some of the granulated sugar, and added 3/4 teaspoon of ground cinnamon to the batter. I sprinked some additional cinnamon and sugar on top of the muffins before baking, just for looks 🙂 They rose nice and tall, and looked very appealing! We always love to spread cream cheese frosting on our banana bread/muffins; it takes it to a whole new level of deliciousness. Overall, this is a great recipe that I will use again 😀
That sounds fantastic Erin! I love the addition of cinnamon, and the cream cheese frosting sounds out of this world. I’m so glad you were pleased with the recipe. Thanks so much for the positive feedback!
We’d love to Have the ability to print the recipe from a mobile device. When that’s attempted the option to print does not work. You go to your website and you have to print photos which would prefer her not to do.
Thank you!
If you click the print button within the recipe card it will bring up a text-only version. It should work the same regardless of what kind of device you are sending from.
We love banana bread at our house and these muffins were scrumptious!!!
Who doesn’t need a good banana muffin recipe? This looks so good- and so versatile!
These turned out PERFECT!
These banana muffins look so irresistible! Love the addition of walnuts and chocolate chips!
Have a wonderful time on your tropical vacation!
This recipe looks great…. but good quality butter is so expensive (half a cup for these muffins)…. can I use a substitute even for just half of the butter called for here?Â
What kind of substitute did you have in mind? As long as it can substitute for butter 1:1, it should be fine. Half a cup is equal to 1 stick of butter- pretty reasonable amount for a baked treat.
Made these banana muffins today , not only were they easy to make , they were delicious. Definitely making them again
So happy to hear that Chrissy! Thank you so much for the positive review.
These muffins are amazing. I’m vegan and diabetic  so I substituted some of the ingredients to make them vegan and it did not comprise the flavour.  In place of milk I used unsweetened almond milk,, for the eggs ground flax seed and water (2 tbsp  ground flax seed and 6 tbsp water)  as well as vegan butter and vegan sour cream. For the sugar I used stevia.  This recipe is definitely a keeper.Â
Thank you so much for sharing this Heather! It’s great to know that these subs will work well. I’m sure vegan readers will really appreciate it. And thank you for the 5-star review!
Can you also include in your recipes a way to substitute eggs and milk products to make it vegan.
Hey Joanne! If you have an egg or milk substitute you like, that can be swapped 1:1 for regular, those should work fine in any of these recipes.