How to Make Banana Muffins
Ingredients for Banana Muffins:
- Bread flour
- Leavening: both baking powder and baking soda are used in this recipe.
- Spices: salt, ground cinnamon, and ground nutmeg.
- Mashed bananas
- Sugars: granulated sugar and light brown sugar.
- Oil: vegetable or canola oil will work.
- Vanilla extract
How ripe should bananas be for muffins?
Be sure to use overripe bananas for this recipe. The best bananas for baking should be very well speckled or even nearly black. This is important when baking Banana Bread, muffins, cake, or cupcakes!
Why use overripe bananas? Besides the fact that they’re not good for much else in the kitchen, overripe bananas are actually significantly sweeter and will contribute more banana flavor AND more moisture to the recipe.
If you use underripe bananas (and when I say ‘underripe,’ I mean for baking specifically), your muffins will be bland and dry.
How to mash bananas for banana bread or muffins:
- Place bananas in a bowl and use a fork to mash them up.
- OR, place bananas in a bowl and use an electric mixer to beat the bananas until they’re mashed.
Instructions for baking TALL banana muffins:
Tall muffin tip #1: Use bread flour!
Bread flour has a higher level of protein content than all-purpose flour. That extra protein will allow the flour to absorb more moisture and add more structure. The result? Extra tall muffins that are still super moist and tender!
What if I don’t have bread flour?
Although bread flour does work best, you can use all-purpose flour if you must. If you’ve got it, opt for King Arthur AP flour which has a higher protein content. I haven’t tested these muffins with whole wheat flour.
Tall muffin tip #2: Bake at a high temperature!
In this recipe, we bake at a high temperature for 425°F the entire time to get tall beautiful muffins.
You may have seen techniques that call for an initial burst of heat and then require you to drop the temperature down. I personally don’t love this method because all it takes is one time when you forget to lower the temperature, resulting in a batch of scorched muffins.
Tall muffin tip #3: Fill your muffin cavities 3/4 full with batter!
For tall muffins that have a bit of a muffin top, you must fill your pan pretty full. For this recipe, I find that filling each cavity 3/4 full using a standard 12-cup muffin tin works beautifully.
However, if you want slightly smaller muffins or have a muffin pan with smaller cavities (each brand is different!), then feel free to fill the cavities 2/3 full. You’ll just need to fill 15 cavities across two pans.
How long to bake banana muffins:
This recipe was designed to bake at a higher temperature for a shorter period of time, just 14 to 15 minutes. Those overripe bananas help to keep the muffins moist instead of drying out in the hot oven.
How to avoid overbaking muffins:
Don’t use a dark colored nonstick pan when baking muffins. It simply conducts heat too aggressively and can lead to burnt bottoms or dry edges. My favorite pan for muffin baking is either this Wilton or this USA Pan.
Does an overnight rest of the batter work for this recipe?
If you’ve followed me for a little while, you may have seen my overnight muffin batter trick. Basically, for muffin recipes that use baking powder, if you cover the batter and allow it to rest overnight in the fridge, then the muffins will bake up extra tall and tender the next day. Check out my full article on How to Bake Tall Bakery Style Muffins here.
However, this recipe is a little different. These muffins call for both baking powder and baking soda. Baking powder is double acting so it activates upon being mixed with liquid and when it hits the heat of the oven. Baking soda only acts upon being mixed with something acidic (like brown sugar). The baking soda in the batter will lose strength the longer it sits before being baked.
For this reason, I don’t particularly recommend the overnight chill for this recipe. You can do it if it’ll make your life easier, but you’ll lose a little browning on the muffins while they bake. If you’re curious about learning more about baking soda vs. baking powder, click here!
How to make MOIST banana muffins:
- Use a combination of oil AND butter! Use some oil for the sensation of moisture on the palate. This happens because oil is liquid at room temperature. It’s also my preference to use some melted butter so you get that beautiful distinct taste that only butter provides. This way, you get moistness and flavor!
- Avoid overmixing your wet ingredients with the flour mixture as this will result in more dry, dense muffins instead of muffins with a moist crumb.
- Follow the other tips above for using overripe bananas for the best guarantee of moist muffins!
Can I add nuts or chocolate chips to these banana muffins?
Yes! Feel free to add 3/4 cup (75 grams) of walnut halves or pecans that you chop after measuring. For best results, toast them first too! You can also add 1 cup (170 grams) chocolate chips. Regular size or mini chocolate chips will work.
How to store muffins:
Muffins can be stored in an airtight container for up to 3 days.
Can you freeze muffins?
Place cooled muffins on a baking sheet and freeze until solid. Remove them to an airtight container or freezer bag and freeze for up to 3 months. You can reheat in the microwave directly from the freezer (about 15 to 20 seconds) or thaw overnight in the fridge and reheat in the oven.
Thank you for the recipe! I followed the recipe exactly, using bread flour and did a second batch using plain / all purpose flour. I definitely got a taller muffin with bread flour, but also a slightly sturdier muffin vs those made with all purpose flour. They were perfectly sweet and moist, with plenty of banana flavour. And the method could not be any simpler, with minimal washing up and no need to pull out any mixer – just my hand whisk – so thank you very much for that! I will definitely keep to the method, and use half bread flour, half all purpose, just for my personal preference.
I just made these for the first time and they are the best banana muffin I’ve made or tasted! I added the toasted walnuts. They look perfect too, which is always a plus when sharing with family and friends.
These are our go-to banana muffin recipe! We love them and always come back to this recipe. Thanks, Tessa (and team!)
these came out perfect. followed recipe as written. I ended up with 10 muffins, my muffin cups were slightly larger. will use this recipe again. I added pecans and crunchy sugar topping. I could hardly wait for them to cool enough to taste..lol
Another great recipe, Tessa. I made these this morning and they turned out perfectly. Soft crumb, lovely rise, and very tasty. Crunchy sugar topping is a must.
These are absolutely perfect. Light, fluffy, moist with the perfect banana flavor and hint of spices. My son is absolutely obsessed. I’ve got a double batch in the oven right now.
Your banana muffin recipe is SO GOOD! It’s my new favorite! They are so moist and flavorful. Really easy to make. My whole family loves them. Thank you for sharing!
I made these and they turned out perfect.i made them using coconut oil for the butter as my daughter cannot have dairy. They were light fluffy inside had the perfect crunch outside very great recipe
So happy to hear that you enjoyed these muffins, Judy!!
Delicious and easy! I don’t see nutritional info where can I get it?
Hi Peggy! I’m so happy to hear you enjoyed these muffins! We don’t have nutritional information for our recipes, but you should be able to find a nutritional calculator online to assist with this, if you wish! 🙂
I have made several times and they are always fabulous! They were still delicious and nice and high even when I misread the recipe and added 1 tsp instead of 1 tbls of baking powder. I prefer both nuts and chocolate chips but have made with just nuts as well. My favourite muffin recipe since I have tried them.
So wonderful to hear you love these muffins, Donna!!
I just re-created this muffin batter this morning.
I used lots of deep spotted/blackened bananas about 4-6. I added more vanilla extract because that’s my preference as a home baker of 12 years.
I reduced the sugar and only used brown sugar.
I used 1/2 tablespoon of baking soda.
I used all purpose flour.
I’ve used the special ultra special King Arthur bread flour before and actively only preferred it for making breads with no mile high bread tops.
I will eat them soon to test taste them.
Not mile high by any means.
But the batter I sampled was very pleasant.
Hi Emmi! So many adjustments to a recipe will definitely result in a different outcome than what was texted extensively by our team. We always suggest making a recipe as written first, before making any adjustments, so you have something to compare future experiments to! I hope your muffins tasted delicious!!
Made it twice as a cake, so delicious, so yummy, so flavourful thanks for sharing your recipe
I’ll be trying it as muffins next time
Have you ever subbed a few tablespoons of thr bread flour for cocoa powder to make chocolate bananna muffins?
Making these today and am craving chocolate but not sure thr chocolate chips are gonna due.
Thanks for all the info
Hi Debbie! We can’t say for sure, as we haven’t tried that, but please feel free to experiment and let us know what you think! Alternatively, we do actually have a recipe for Chocolate Banana Muffins on the blog. It’s an older recipe, but still delicious! I hope that satisfies your chocolate craving! 🙂
Hi Tessa! Thank you so much for this recipe.
You said not to overnight the batter because of the baking soda. If I omit the baking soda and just use baking powder (1 tablespoon + 1/2 tsp), would that be better? If it’s only losing a little bit of browning, as you’ve mentioned, wouldn’t a tastier (due to overnight batter) outcome preferable?
We haven’t tried omitting the baking soda, but you are welcome to experiment. Or try an overnight with both leaveners and you will just lose a little bit of browning. Let us know how your muffins turn out!
I made these today with my little girl. They were soooo good and very flavorful. Thank you so much for sharing. We will definitely be making these again.
So happy you loved this recipe!
This has been my go to banana muffin recipe for a while and the family snarfs them down. I scoop out 4 muffins for my hubby and sprinkle ground walnuts on top. Then I mix 1/2 cup of mini chocolate chips into the remaining batter for the kids – the recipe yields about 16-18 muffins total.
Yay!! So happy to hear it’s such a hit with your family, and I love how you customize for everyone too!
Amazing! In our oven 10 mins was perfect!! Could have been on lower shelf
Very yummy, with a moist crumb.The spices are a nice addition to the banana recipe.
Glad you enjoyed them 🙂 Thanks for taking the time to comment!
While I was letting the butter cool I forgot about it entirely. Muffin was still very good I just buttered it before I ate it.
there are SO WORTH THE HYPE!! i added chocolate chips BUT i only used 1 tsp of baking soda and 1 tsp of baking powder. I baked mine at 425 for 15 mins, and if your oven runs hot like mine, i would recommend flipping the tray halfway through bc one part got more color than the rest. i also only put 1/4 cup of granulated sugar because i added chocolate chips. I might even try to bake them for 14 mins next time to make them a bit more moist, but even at 15 mins they were moist. the only downside of muffins is that they dry out the next day so if anyone has tips on this let me know! 🙂
oh also I used all purpose flour instead of bread flour and they were still amazing. i used 1 and 1/2 cups of all purpose flour.
Glad you loved them! Try lining an airtight container with paper towel, then placing the muffins on top, then place one more paper towel on top before sealing the container. Make sure to store your muffins at room temperature, not in the fridge. While muffins are definitely best tasting the day they’re baked, as long as they’re packaged properly, they shouldn’t dry out for a few days. I hope that helps!
Instead of bread flour, can I substitute with all purpose flour, which I have? Does it affect the texture of the muffins?
Hi Alicia! Please check out the pink tip box above the recipe for more details 🙂 Enjoy your muffins!
I’ve made this recipe two times now and LOVE it! I actually look forward to having overripe bananas so I can make this. Thank you for the detailed instructions, that has helped me a lot as I’m a new baker. If I made this in a bread pan would I need to do anything different?
So happy you love this recipe, Ashwini! One of our readers had great success in making this into a bread pan. She commented that she still baked it at 425°F but for a total of 45 minutes. Just be sure to watch the time as every oven is different 🙂
Yummy and easy. Always good hot out of the oven with lots of butte. And the toasted walnuts are a great addtion!
So glad you enjoyed your muffins, Jamie!
I wonder how these would turn out if I replaced the bananas with pumpkin?? Your thoughts??
We haven’t tried that, so I can’t say for sure! Please let us know how it goes if you give it a try! We do have a Pumpkin Chocolate Chip Muffin recipe if you’re interested: https://handletheheat.com/pumpkin-chocolate-chip-muffins/
Absolutely the best banana muffins I’ve made! Could not believe how fluffy they were! Have made them with and without choc chips, both delicious. I love how you give gram weights for everything, even the banana and oil, this makes it so easy to follow and get the right outcome 🙂
So happy to hear that, Robin!
First time baking the muffins let me tell you they are so delicious. They were so easy to bake and didn’t feel guilty of constantly having to throw ripe bananas. Thank you so much for sharing your recipe and tips.
Wonderful! So happy you enjoyed this recipe 🙂
Such a good muffin recipe! So flavourful and so easy to make
Happy to hear you enjoyed them, Liz! Thanks for the comment!
Do you have the nutritional info for these muffins? (Minus nuts/c.chips) for 12 muffins
Hi Susan, we actually don’t keep nutritional information on any of our recipes, hopefully someone else can help you out!
Yum! These were so delicious! Love the flavor and texture! I’ll definitely be making these often!
So happy you enjoyed them, Robin 🙂
YUM! Had to use AP flour because didn’t have bread flour & still delish!
Glad you enjoyed them!
Just made these muffins, they are sooo fluffy. I just know they are going to be a hit with the kids.
Hooray! So glad to hear this, Daphnee!
I would like to make your Banana Muffin Recipe. I notice the recipe says to whisk the ingredients, so does the butter need to be melted or room temperature?
Hi Dawn! In the ingredients list, butter is noted that it needs to be melted and cooled. Once the butter has been melted and cooled, it’ll be an easy addition to whisk with the other wet ingredients 🙂 Hope that helps! Please let us know what you think when you make them!
I am sorry, I am not sure what happened, but I see your reply. Many thanks!!
I made the muffins ,, they are the best
Thanks a lot
Wonderful to hear!
Very good recipe! I questioned the high temperature but it worked well. My oven is slower so it took 16 minutes. I used the spices and glad I did. Thank you!
So glad to hear that, Chris! Thanks for the comment 🙂
These are so fluffy and delicious. And my daughter loves!
Happy to hear they’re a family favorite!
I have now made this as a loaf… VERY SUCCESSFULLY! For all who wish to do do;
Butter & flour loaf pan. Still bake at 425 degrees Fahrenheit but for a total of 45 minutes. Loaf rises beautifully, crowns & remains crowned! It is exceptionally light & fluffy. I made a small change to the spices used. I did indeed use cinnamon, only 1/4 tsp. I used 1/4 tsp each of nutmeg & ground Ginger. The Ginger seems to bring out more banana flavour! And as everyone knows my aversion to vanilla…I used 1/2 tsp White Bacardi, 1/4 tsp pure almond extract & 1/4 tsp rosewater. The combination of those 3 flavours also enhanced the sweetness of the banana flavour. Another rousing hit by Tessa…with or WITHOUT my incessant need to change things!
Thank you so much for posting the timing, Rita, and for your feedback! Love your extract additions 🙂
I love this recipe! Just have to question how long to bake if I made it as a loaf? Temp the same as well?
Just saw in the Facebook group that you had success in making this recipe as a loaf, yay!
I made this with my 3 years old nephew the other day. This recipe is so simple and straightforward so he could get involve in the making. We had so much fun! The muffin turns out to be so moist and fluffy. Is the fluffiest muffin I ever made!
So fun!! Happy to hear you both had a great time baking together and enjoyed your fluffiest muffins yet! Yay!!
So soft & moist but perfectly baked on the outside! Easy to make, customize & enjoy!
Glad to hear you love this recipe, Lauren!
Easy and delicious! Looked so professional ⚜️
Have been following your wonder recipes since last many years, and am happy to say that I am a bof fan of your baking
Have a small question on this recipe.
Can I use all purpose flour instead of bread flour, since its difficult to find one in place where i live.
Pls. do advise.
Have a blessed day.
Hi Anand, please check out the pink tip box above the recipe for more details regarding flour 🙂
This recipe is soooo good!!! Love the muffins, they are crazy delicious. Will definitely make another batch soon. Thank you for sharing this wonderful recipe.
YAY! So excited to hear that, Joan!
The best muffins ever! Nice and firm on the outside with a soft fluffy filling. Perfect addition of spices to the banana. Will be making these on repeat for a long time and trying with different mix ins.
So happy you loved this recipe, Deanna! Thanks for the comment 🙂
These are perfect! I used APF coz I don’t have bread flour on hand but it was still so good. Made it with walnuts and the other half with dark chocolate chip, both were great. Now I have a go to recipe for banana muffins,,,thank you so much ❤️
Wonderful! So happy to hear AP flour worked great for you 🙂
How many calories do these have
Hi Sharon, we don’t count calories on any of our recipes. I’m sorry I can’t help further!
These are AMAZING! I absolutly love these and are so easy to make! Will be making these again and again! Thank you for the great recipe! If I could give a higher star rating I would!
Hooray!! Wonderful to hear you love this recipe so much, Brianna!
Forgot to take a picture, but oh my goodness… These are hands down the best muffins I’ve ever had. Will definitely have this recipe on repeat!
Hooray!! So excited to hear that, JJ!
These are the BEST banana muffins I have ever had. Didn’t have liners on hand so I sprayed my muffin tin really well and that worked just fine. I also added chocolate chips (half semisweet/half milk chocolate). Definitely making these again!
Wonderful to hear how much you love them, Lauren! So glad spraying the tin worked perfectly 🙂
These banana muffins are DELISH!
The moistness and overall flavor really set this recipe apart from me. The cinnamon and nutmeg are subtle, but they really add some warmth. The muffins are just so soft and moist, too. I also added pecans to mine and will do that again, but I know these would taste great with walnuts, chocolate chips, etc.
I’ve kept these in an airtight container in the fridge for the last couple days, and they’re as good now as they were the day they were baked. This will probably be my forever banana nut recipe.
Thank you so much for sharing, Tessa!
YAY! So excited to hear how much you love them, Emma! I agree, they keep their moistness perfectly if stored properly (I think I got up to four days with amazing flavor and texture!). Thanks for the rave review!
Fast, easy, and crazy delicious! Great banana flavor. The butter in the batter adds a delicious richness that I don’t find in other muffin recipes. The muffin top has a delightful crunch that contrasts with the soft, fluffy interior beautifully. Thanks, HtH!
So glad to hear this, Richelle! You described them perfectly, and now I need to go make another batch haha! Thanks for the wonderful comment 🙂
Thanks for the recipe.
I’m thinking of adding swirls of biscoff spread.
I have bananas that went black so I put them in the freezer. Do you think I can thaw and use them for baking or it won’t be as good?
Ooo let us know how it goes with the swirls of biscoff spread, that sounds delicious! Yes! You can use frozen bananas-just thaw them out, drain the extra moisture, and they’ll be perfect 🙂
If I wanted to use a cookie scoop to evenly portion the batter into a standard muffin pan, what size would you recommend?
Hi Cindy! We used a large scoop, which is 3 tablespoons, or size 20. You may need to add a bit more or less than that depending on the size of muffins you’d like (see the pink tip box above the recipe for more details). Hope that helps! Be sure to let us know what you think of these muffins! 🙂
Love these muffins! They have a wonderful crisp edge the day they’re bake and then soften to this lovely fluffy texture so they’re just as good the next day! I always add a handful of mini chocolate chips and the kids love them!
So glad you’re enjoying this recipe, Amanda! These are a winner in my book too-love how fluffy they are!