Banana Muffins | The Novice Chef

Preparation 20 minutes

Cook 20 minutes

Total 40 minutes

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These classics Banana Muffins are soft, fluffy, and moist, baked to golden perfection. Turn those overripe bananas into your new favorite snack.

A banana muffin with the muffin liner pulled away from the base.

Easy, Quick Muffins for Breakfast or Anytime!

Muffins are a breakfast item that never gets old – whether from classic blueberry to indulgent chocolate chip, muffins are always a hit with the family. For me, though, banana muffins are extra special. They’re such a great combination of light and moist. I’ve already shared my Nutella Banana Swirl Muffins recipe, as well as my Banana Cream Cheese Muffins and Banana Mocha Chip Muffins, too.

Today, I’m sharing plain and simple banana muffins without the bells and whistles – they’re so tasty, they don’t need anything extra! Make a batch or two of these early in the week, and pull them out for breakfast, snack time, or a lunchbox treat as needed. You can also make extras and freeze them for serving later.

Banana muffins lined up next to each other on a wooden board.

Are Banana Muffins Healthy?

While different diets have different requirements, these muffins are definitely on the healthier side as far as muffins go – they’re made with basic pantry ingredients that you can actually pronounce! Flour, eggs, sour cream, and bananas are a few of the wholesome items in this recipe. And there are no artificial flavors or preservatives, unlike most store-bought or boxed mix muffins. Pretty sweet, right?

From top: Flour, baking soda, baking powder, mashed banana, salt, cinnamon, sugar, sour cream, brown sugar, eggs, vanilla, oil.

What Are Banana Muffins Made Of?

Let’s take a look at the complete list of ingredients, along with some suggestions for substituting. Here’s what you’ll need to make homemade banana muffins.

  • Flour: You will need all-purpose flour or your favorite 1:1 all-purpose flour substitute.
  • Cinnamon: For that warm, spiced flavor.
  • Salt
  • Leavers: We’ll be using a combination of baking soda and baking powder to make these muffins light and fluffy.
  • Sugar: Granulated sugar is fine, or you could substitute raw sugar, coconut sugar, etc.
  • Vegetable Oil: For a moist texture without heaviness. Coconut oil would also be fine.
  • Eggs: A couple of eggs plus an egg yolk make the muffins rich and give them some lift.
  • Sour Cream: Sour cream adds extra flavor and moisture, and activates the baking soda. Plain or Greek yogurt are also good options.
  • Brown Sugar: You can use dark or light brown sugar. Dark brown has a more robust molasses flavor.
  • Vanilla: Pure vanilla extract.
  • Bananas: Mashed overripe bananas make these muffins irresistible! Go for generously speckled bananas or even fully brown ones. (Skip any bananas with liquid areas or mold!)
Banana muffins arranged on a cutting board.

How to Make Banana Muffins from Scratch

The process for amazing banana muffins? Unbelievably easy. You don’t even need a mixer. Just grab your whisk, and you’re ready to go.

  • Get Ready to Bake. To begin, preheat your oven to 350°F, and line a couple of muffin tins with paper liners. Spray them with baking spray, and set them aside for now.
  • Mix the dry ingredients. Next, put the flour, cinnamon, salt, baking soda, and baking powder in a medium mixing bowl, and give it a quick whisk to combine.
  • Mix the wet ingredients. In a separate, larger mixing bowl, whisk together the sugar, vegetable oil, eggs, sour cream, brown sugar, and vanilla.
  • Combine Both Mixtures, Plus the Bananas. Add the flour mixture to the wet ingredients, and mix until just combined. Be sure not to overmix, or the muffins will be crumbly. Fold in the mashed banana with a rubber spatula, again mixing until just incorporated.
  • Bake! Spoon the batter into the muffin liners, filling each one 3⁄4th of the way full. For the tallest domed tops, space the muffins apart. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Once the muffins are baked, remove them from the oven and place them on a wire cooling rack.
  • Enjoy! Serve your banana muffins warm, or let them cool completely and store them in an airtight container.
Baked muffins on a wire rack.

Baking Tips

These helpful tips make an easy bake even easier. Read on for my best advice for perfect banana muffins.

  • Mixing: Make sure to only mix until just combined after the flour mixture has been added to the recipe. Overmixing can cause the gluten to overdevelop, resulting in crumbly muffins.
  • Spacing: Spacing the muffins out when baking is optional, but this will really add to the rise, giving you nice, tall, fluffy muffins.
  • Add Nuts: For extra texture, add 3⁄4 cup of chopped walnuts to the batter when the banana is added. Fold in until incorporated.
  • Add Chocolate: For an extra-indulgent muffin, try adding chocolate chips along with the bananas.
A muffin on a small dessert plate, with a bite taken from the muffin.

How to Store Banana Muffins

These banana muffins are super easy to store. You don’t even have to refrigerate them! Just keep them in an airtight container at room temperature, for up to 4 days.

Can I Freeze These?

Yes! Banana muffins can be frozen for up to three months. Cool them completely first, and then wrap each one in plastic wrap. Place the wrapped muffins in a freezer bag or airtight container, mark with the date, and freeze. Thaw at room temperature before serving.

Yield: 12 Standard Muffins

Banana Muffins

A banana muffin with the muffin liner pulled away from the base.

These classic Banana Muffins are soft, fluffy, and moist, baked to a golden perfection. Turn those overripe bananas into your new favorite snack.

Prep Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

Ingredients

  • 1 2⁄3 cup all-purpose flour

  • 1 1⁄2 teaspoon cinnamon

  • 3⁄4 teaspoon salt

  • 3⁄4 teaspoon baking soda

  • 1⁄4 teaspoon baking powder

  • 1⁄2 cup granulated sugar

  • 1⁄3 cup vegetable oil

  • 2 large eggs + 1 yolk

  • 1⁄4 cup sour cream

  • 1⁄4 cup brown sugar

  • 1 1⁄2 teaspoon vanilla extract

  • 1 cup mashed overripe bananas (about 2 bananas)

Instructions

  1. Preheat the oven to 350°F. Line muffin tins with paper liners and lightly spray with baking spray. Set aside.
  2. In a medium sized mixing bowl, whisk to combine the flour, cinnamon, salt, baking soda and baking powder. Set aside.
  3. In a separate, large mixing bowl, whisk to combine the sugar, vegetable oil, eggs, sour cream, brown sugar and vanilla.
  4. Add the flour mixture into the wet ingredients and mix until just combined. Add the mashed banana and fold in using a rubber spatula and mix until just incorporated.
  5. Spoon the batter into the prepared muffin tin, filling each one 3⁄4th of the way full. For optimal domed tops, space the muffins apart (as seen in the step by step photos).
  6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and place on a wire cooling rack.
  7. Serve warm or let cool completely and store in an airtight container for up to 4 days.

Notes

  • Mixing: Make sure to only mix until just combined after the flour mixture has been added to the recipe. Over-mixing can cause the gluten to overdevelop, resulting in crumbly muffins.
  • Spacing: Spacing the muffins out when baking is optional, but this will really add to the rise, giving you nice, tall, fluffy muffins.
  • Add Nuts: For extra texture, add 3⁄4 cup of chopped walnuts to the batter when the banana is added. Fold in until incorporated.
  • Storage: These banana muffins are super easy to store. You don’t even have to refrigerate them! Just keep them in an airtight container at room temperature, for up to 4 days.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 205Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49 mgSodium: 237 mgCarbohydrates: 30gFiber: 1gSugar: 14gProtein: 3g

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