These moist and fluffy banana muffins are bursting with banana flavor and perfect for breakfast or snacking. Made with simple ingredients and bakery-style domes, they’re easy to customize with chocolate chips or nuts.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon optional but enhances banana flavor
- ¾ cup (150g) granulated white sugar
- ¼ cup (50g) light brown sugar
- ½ cup (113g) salted butter melted and slightly cooled
- 2 tbsp neutral oil canola, vegetable, avocado etc
- 2 large eggs room temperature
- 1 ½ cups (225g) mashed overripe banana about 3-4 bananas
- ⅓ cup (77g) sour cream room temperature
- 1 tsp vanilla bean paste or extract
Optional Add-Ins:
- 1 cup (180g) chocolate chips or chopped chocolate bar for chocolate chip version
- ¾ cup (88g) chopped walnuts or pecans for banana nut version
Topping (optional)
- 2 tbsp light brown sugar or turbinado sugar for a crunchy sugar top
- ½ tsp cinnamon
Instructions
- Preheat oven to 425°F (218°C). Line a muffin tin with liners or grease well.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, white and brown sugar and cinnamon.
- In the same bowl, add in the melted butter, oil, eggs, mashed banana, sour cream and vanilla. Whisk until combined.
- Stir in chocolate chips or nuts if using.
- Fill muffin cups all the way to the top. Sprinkle with cinnamon-sugar topping or extra chips/nuts if desired.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake an additional 10–12 minutes, or until domed and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
- Mix-ins: You can fold in 1 cup of chocolate chips or ¾ cup chopped walnuts for banana chocolate chip muffins or banana nut muffins. Or use both!
- Banana tips: Use very ripe bananas with lots of brown spots for the best flavor.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Reheat in the microwave for 10–15 seconds to soften.
- Freezing: These muffins freeze well! Let them cool completely, then wrap individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave.
Nutrition
Nutrition Facts
Bakery-Style Banana Muffins
Amount per Serving
Calories
536
% Daily Value*
Fat
28
g
43
%
Saturated Fat
12
g
75
%
Trans Fat
0.4
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
6
g
Cholesterol
69
mg
23
%
Sodium
409
mg
18
%
Potassium
261
mg
7
%
Carbohydrates
67
g
22
%
Fiber
2
g
8
%
Sugar
40
g
44
%
Protein
6
g
12
%
Vitamin A
440
IU
9
%
Vitamin C
2
mg
2
%
Calcium
123
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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