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banana muffin on plate and banana

Banana Muffins

These easy banana muffins are moist, fluffy, and ready in just 33 minutes — the perfect way to use up ripe bananas! Optional streusel topping makes them extra special.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Snack
Cuisine American
Servings 12

Ingredients
  

  • muffins:
  • 1 and 1/2 cups 188g all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 cups 345g mashed bananas (about 4 medium or 3 large ripe bananas)
  • 4 Tablespoons 57g unsalted butter, melted
  • 2 Tablespoons vegetable oil
  • 2/3 cup 135g packed light or dark brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons 30ml milk
  • Optional: 1 cup chopped walnuts pecans, or chocolate chips
  • For the optional streusel topping:
  • 1/4 cup all-purpose flour
  • 3 Tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons cold butter cubed

Instructions
 

  • Step 1: Preheat the Oven
  • Set your oven to 425°F (218°C). Either use nonstick spray on a 12-cup muffin pan or line with paper liners.
  • Step 2: Make the Streusel Topping (Optional)
  • Mix flour, brown sugar and cinnamon in a small bowl. Add cold cubed butter and cut in with a fork or your fingers until mixture resembles coarse crumbs. Set aside.
  • Step 3: Prepare the Flour Mixture
  • Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Whisk to ensure the spices and leavening agents are evenly distributed.
  • Step 4: Mix the Wet Ingredients
  • Mash bananas in a large bowl or stand mixer. Add melted butter, vegetable oil, brown sugar, egg, vanilla, and milk. Blend until smooth.
  • Step 5: Combine Wet and Dry
  • Add the dry ingredient mix to the wet, stirring just until blended. Do not overmix. If using nuts or chocolate chips, fold them in gently.
  • Step 6: Fill and Top
  • Spoon batter into the muffin cups, filling to the top. If using streusel, sprinkle generously over each muffin.
  • Step 7: Bake
  • Bake at 425°F for 5 minutes, then lower heat to 350°F (177°C) and bake another 16-18 minutes. The high initial heat creates a nice dome shape, and lowering the temperature prevents over-browning. Muffins are done when a toothpick inserted in the center comes out clean.
  • Step 8: Cool
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. If you can’t wait that long, no judgement – they’re amazing warm.

Notes

Storage: Keep in an airtight container at room temperature for up to 5 days. To keep them extra moist, place a sheet of paper towel in the bottom of the container to absorb any excess moisture. Refrigerate for up to a week or freeze for up to 3 months.
Freezing: Freeze cooled muffins in a zip-lock bag with as much air removed as possible. Reheat straight from frozen in the microwave for 30–40 seconds or thaw at room temperature for an hour. They taste just-baked every time.
Substitutions:
  • Vegetable oil can be swapped for melted coconut oil for a subtle tropical flavor
  • Brown sugar can be replaced with white sugar or coconut sugar — brown sugar adds a deeper, more caramel-like sweetness
  • Dairy-free? Use plant-based butter and oat milk or almond milk in equal amounts
  • Add-in ideas: chocolate chips, chopped walnuts, pecans, blueberries, or a swirl of peanut butter pressed into the top before baking
Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly denser but still delicious.
The high-heat trick: Starting at 425°F for the first 5 minutes and then dropping to 350°F is what creates those beautiful tall, bakery-style domed tops. Don't skip this step and don't open the oven door during those first 5 minutes.
Make-ahead tip: Mix the dry ingredients and the wet ingredients in separate bowls the night before and store covered in the fridge. In the morning, combine, fill the tin, and bake — fresh muffins before school with barely any effort.