Banana Muffins

LAST UPDATED: Apr 06, 2020 | PUBLISHED: Apr 19, 2018 | By:

A secret ingredient makes these easy Banana Muffins irresistible! Moist muffins with an irresistible crunchy topping.

banana muffins in white liners

Who knew Banana Muffins could be so good! Like better than a cupcake good. Like so good, only 1 muffin remains less than 24 hours later and has been taunting me all morning!

This easy banana muffin recipe takes less than 10 minutes hands on time, and just 16 minutes to bake, making it an easy and irresistible breakfast the entire family will enjoy.

overhead view of a banana muffin with crumb topping in parchment liner

They’re also perfect for packing as snacks or lunch and even freeze well to save for later. Muffins are also one of my favorite hostess and neighbor gifts because they pack easily into a beautiful basket for gifting.

When I want to make banana bread or Banana Muffins on a whim, I don’t turn to my local grocery store who offers only beautiful, ready to eat fruit, I seek out brown bananas at…

a gas station. It never fails! Yesterday after I dropped Isla off at school I went to the nearby gas station and there it was, a stand with 20 bananas, perfect brown, ripe and ready to bake!

3 banana muffins on a plate with yellow flowers

Ingredients for Banana Muffins

  • Butter – Unsalted butter is preferred, but you can use whatever you have on hand.
  • Flour – All purpose.
  • Baking Soda – One of the two leavening agents in this quick bread.
  • Baking Powder – The other leavening agent.
  • Salt – Omit if you’re using salted butter.
  • Cinnamon – Adds a little spice.
  • Ripened Bananas – Get my tips on how to ripen bananas below.
  • Sugar – White granulated sugar.
  • Egg – The binding agent.
  • Vanilla – Adds a hint of flavor.

For the Crumb Topping

  • Butter – Softened. You can learn how to soften butter here.
  • Brown Sugar – Sweetens and gives it a golden brown color.
  • Cinnamon – Adds a little warmth.
  • Flour – Holds it all together.

Missing an ingredient? No problem! You can get my complete list of baking substitutions here.

muffins with crumb topping on a white plate

How to Make Banana Muffins

  1. Prep – Preheat oven and grease or line muffin tins.
  2. Brown Butter – Melt butter oven medium heat until it become brown in color and has a nutty aroma. Remove from heat and allow to cool slightly.
  3. Combine Dry Ingredients – Mix flour, baking powder, baking soda, salt and cinnamon.
  4. Combine Wet Ingredients – Combine bananas, sugar, egg, vanilla and cooled butter.
  5. Gradually incorporate dry mixture into wet mixture.
  6. Fill – Fill muffin tins 2/3 full.

How to Make Crumb Topping for Muffins

  1. Combine softened butter, sugar and flour in a bowl and mash with a fork or spoon until it reaches an oatmeal like texture.
  2. Spoon onto muffins.
  1. Bake Muffins – Until toothpick comes out clean.
muffins on pate with yellow flowers behind

Tips

How to Store Muffins

  • To Refrigerate – Allow them to cool in the tin for a few minutes and transfer to a wire rack. Store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture.
  • To Freeze, wrap muffins in saran wrap and place them in a freezer bag to store up to 3 months.
    • To thaw, bring to room temperature (about 3-4 hours)
    • To warm, preheat oven to 350 degrees and bake 3 minutes

Ripe bananas are a key ingredient to a moist and delicious banana muffin. But don’t fret, if you have green bananas there are a few ways to speed up the process.

How to Ripen Bananas

  • Place them in a brown paper bag and wait 12 hours.
  • Microwave for 1 minute, check every 15 seconds after that.
  • Bake at 300 degrees for 15 minutes on a cookie sheet, add more time if needed.
muffins prepared to bake

More Muffin Recipes You’ll Love

banana muffins

Banana Muffins

Julie Blanner
Delicious, moist, and easy Banana Muffins that that take breakfast and snack time to a whole new level with a secret ingredient!
5 from 4 votes
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Breakfast, Brunch
Cuisine American
Servings 10
Calories 266 kcal

Ingredients
  

  • 1/3 cup butter cooled
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 ripe bananas mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1 tablespoon vanilla

Topping

  • 1 tablespoon butter softened
  • 1/3 cup brown sugar packed
  • 1/2 teaspoon cinnamon
  • 2 tablespoon flour

Instructions
 

  • Preheat oven to 375 degrees. Line or grease muffin tin.
  • Melt butter over medium heat without stirring until it becomes brown and nutty in aroma. Allow to cool.
  • In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon.
  • In a mixing bowl or stand mixer, combine bananas, sugar, egg, vanilla and cooled butter.
  • Gradually incorporate dry mixture into wet until just moist.
  • Spoon mixture into muffin tin until 2/3 full.

Topping

  • Combine topping ingredients in a small bowl and sprinkle over muffins.
  • Bake 16 minutes or until it comes clean with a toothpick test.

Notes

How to Store Muffins

  • To Refrigerate – Allow them to cool in the tin for a few minutes and transfer to a wire rack. Store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture.
  • To Freeze, wrap muffins in saran wrap and place them in a freezer bag to store up to 3 months.
    • To thaw, bring to room temperature (about 3-4 hours)
    • To warm, preheat oven to 350 degrees and bake 3 minutes
Ripe bananas are a key ingredient to a moist and delicious banana muffin. But don’t fret, if you have green bananas there are a few ways to speed up the process.

How to Ripen Bananas

  • Place them in a brown paper bag and wait 12 hours.
  • Microwave for 1 minute, check every 15 seconds after that.
  • Bake at 300 degrees for 15 minutes on a cookie sheet, add more time if needed.
Gas stations tend to have ripe bananas in a pinch.
Get all the details on how to brown butter here with a video.

Nutrition

Calories:266kcalCarbohydrates:46gProtein:3gFat:8gSaturated Fat:4gCholesterol:35mgSodium:316mgPotassium:213mgFiber:1gSugar:26gVitamin A:270IUVitamin C:3.1mgCalcium:39mgIron:1.2mg
Did you Make This Recipe?Mention @JulieBlanner
Disclosure

mini loaves of bread gift wrapped