Muffins/Pastries

Easy Banana Muffins

Who doesn’t love a soft, moist banana muffin? In our house, we love it plain, with chocolate chips, or even chopped nuts. No matter what your preference is this easy banana muffin recipe is quick to make.

Close up of a soft banana muffin

What Makes a Soft, Moist Banana Muffin?

The key on getting a soft muffin is to add some moisture to the batter. Sour cream is my secret ingredient on adding creaminess to the banana batter. The thickness of the sour cream makes sure the batter stays thick and not thin and runny. If you don’t have sour cream, plain Greek yogurt is a great alternative.

bowl of melted butter for the soft banana muffins
Melt 1 stick of unsalted butter. Set aside to cool.
3 ripe soft bananas for the muffin recipe
Mash 3 ripe bananas in a bowl. (My kids like to mash the bananas with the back end of a ladle. You can do this or with a hand mixer.)
cinnamon, salt, flour, baking powder, baking soda in a bowl for the banana muffin recipe
In a separate bowl, add and combine the dry ingredients.
2 eggs beaten in a bowl for the banana muffin recipe
Beat two eggs.
Bowl of mashed bananas, beaten eggs, sour cream, vanilla, white and brown sugars.
In the bowl with the mashed bananas, add the beaten eggs, sour cream, vanilla, white and brown sugars.
Dry ingredients mixed with the wet ingredients in a bowl for the banana muffin recipe.
Add the dry ingredients in with the wet ingredients and mix well.
12 count muffin tin tray full with banana muffin batter.
With a lined/sprayed muffin tin, fill the liners 3/4 full of batter.
12 baked banana muffins cooling on a cooling rack.
Muffins should take around 20 minutes to bake all the way through.

Why Use Ripe Bananas for Banana Muffins?

The riper the banana, the sweeter your banana bread will be! Ripe bananas are easier to mash and will make your banana muffin recipe smoother. You’ll want the skins of your bananas to be almost black. If you can’t wait that long, use bananas that have skins mostly brown with lots of spots.

Close up of a soft banana muffin on a cooling rack.

What If I Don’t Have Ripe Bananas?

There are few things you can do to speed up the process to ripen your bananas.

  1. Keep your bananas in a bunch and near something warm. (a window or on top of a refrigerator.)
  2. Set your oven to 300 degrees. Place bananas, in their skins, on a lined baking sheet and bake for 15-20 minutes. After baking, the banana skins will look black. Cut open and scoop out the bananas after they have cooled.
Close up of a soft moist banana muffin.
Print
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Close up of a banana muffin

Easy Banana Muffins


  • Author: rowdyrousculps
  • Prep Time: 10-15 minutes
  • Cook Time: 20 minutes
  • Total Time: 27 minutes
  • Yield: 12 muffins 1x

Description

Who doesn’t love a soft, moist banana muffin? In our house, we love it plain, with chocolate chips, or even chopped nuts. No matter what your preference is this easy banana muffin recipe is quick to make.


Scale

Ingredients

  • 1 stick, (1/2c.) unsalted melted butter, slightly cooled
  • 3 medium mashed bananas
  • 2 c. unbleached all purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 c. granulated sugar
  • 1/2 c. light/dark brown sugar
  • 2 large eggs
  • 1/4 c. sour cream
  • 2 tsp. vanilla extract
  • (optional) 1/2 c. chopped walnuts or 1/2 c. chocolate chips

Instructions

  1. Preheat oven to 400 degrees. Line a muffin pan with paper liners or spray pan with cooking spray.
  2. Melt the butter in a microwavable bowl. Let it slightly cool. (we don’t want hot butter mixed in with the eggs.)
  3. In a large bowl, mash the 3 bananas. Set aside.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  5. In a large bowl, mix the sugars, melted butter, eggs, sour cream, and vanilla extract.
  6. Add the wet ingredients in with the mashed bananas and mix well.
  7. Slowly add the dry ingredients in with the wet ingredients. (if you wanted chocolate chips or nuts, this would be the time to add them.)
  8. Fill muffin liners 3/4 full.
  9. Bake muffins at 400 degrees for 5 minutes.
  10. Then, bake the muffins for another 15 minutes at 375 degrees. (When testing with a toothpick to make sure its done, the toothpick should come out clean. Bake the muffins for an extra 1-2 minutes if the toothpick comes out wet.)
  11. This made 16 full sized muffins for me.

Notes

Do you like your banana muffins plain or with nuts or chocolate chips? Let me know!

  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 199
  • Sugar: 20.9g
  • Sodium: 172.4mg
  • Fat: 2.7g
  • Carbohydrates: 40.6g
  • Protein: 3.9g
  • Cholesterol: 35.2mg

Keywords: easy banana muffins

This recipe was adapted from Fiona at Just so Tasty.

For more banana recipes, try my Martha’s Banana Bread.

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