Valentina Ablaev
Homemade banana bread muffins are the perfect way to use those ripe bananas! These muffins are fluffy and have the perfect banana flavor. This dessert comes together with little to no effort, and you can have freshly baked muffins in less than 30 minutes.
Banana Desserts
When it comes to banana desserts, you simply can’t go wrong!
Whether you’re making banana muffins or classic banana bread, ripe bananas make everything delicious. Yes, we have a whole category dedicated to ways ripe bananas can be used, since we have recipes that call for them. There are so many banana recipes you can try.
Homemade Banana Muffin Ingredients
All you need are the classic ingredients to make the best banana muffins!
- Dry ingredients – A mix of flour, cinnamon, baking soda, and baking powder makes for a foolproof dessert.
- Eggs & sugar – The key ingredients that give these muffins their moist, fluffy texture.
- Sour cream – A must-have ingredient when making moist muffins!
- Bananas – You’re going to want to use the ripest bananas you can find! I’m talking about soft, spotty bananas; they contribute the best flavor and texture.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- An electric hand mixer makes the baking process extra simple!
- We use a 12-count muffin pan for this muffin recipe.
Banana Muffin Add-Ins
These banana bread muffins are delicious as is, but you can spice them up with a variety of add-ins and flavor combinations!
- Chocolate chips: Add chocolate chips to the banana bread batter to make homemade chocolate banana bread muffins. These are our kids’ favorites!
- Nuts: Add walnuts to the batter for a delicious crunch.
- Dried fruit: Add raisins or dried cranberries to the muffin batter for a healthy twist on the classic dessert.
- Chocolate: Our double chocolate banana muffins are an irresistible blend of brownie and banana muffin, truly an unbeatable combination.
How to Make Banana Bread Muffins
The most straightforward baking process, anyone can do it!
- Dry mix. In a bowl, whisk together the dry ingredients.
- Beat the eggs. In a separate bowl, beat the eggs and sugar together.
- Wet batter. Add the vinegar and sour cream to the eggs, whisking until smooth. Mix in the mashed bananas, oil, and vanilla.
- Combine. Fold the dry ingredients into the wet batter.
- Bake. Pour the batter ¾ of the way into the prepared muffin cups and bake in a preheated oven at 355°F for 18-22 minutes.
Expert Tips:
- Don’t overmix the batter. When mixing the batter, be careful not to overmix, as overmixing can make the muffins tougher.
- Distribute evenly. When baking muffins, make sure you add an equal amount of batter to each liner. This way, the muffins are uniform. You also don’t want to overfill the liners.
- Perfectly baked muffins. Once you’ve baked the muffins for 18 minutes, check them with a toothpick to see if they’re done. If a toothpick comes out clean, your muffins are ready!
- Make mini muffins! Use a mini muffin tin to make cute bite-sized muffins! Reduce the baking temperature to 350° and bake for 12-15 minutes.
How to Store Muffins
Everything from keeping muffins fresh as long as possible, to freezing them!
- Room temperature. Storing muffins at room temperature is best for short-term storage. If you know they’re going to be eaten quickly, this is probably what you’re going to want to do. Place the muffins in an airtight container lined with a paper towel and they’ll stay fresh for 2-3 days.
- Refrigerate. This isn’t the best way to store muffins, since the fridge tends to dry them out, but if you plan to keep them for up to 5 days, it’s a great option! Warm them in the microwave for a few seconds to soften, then serve.
- Freeze. The freezer is a great way to store muffins for up to 3 months! To do this, wrap each muffin individually in plastic wrap and then place all of them in a freezer-safe bag.
Thaw: You can let the muffins thaw naturally overnight, or warm them in the microwave in intervals.
More Dessert Recipes
If you enjoyed this banana muffin recipe, be sure to try our other easy dessert recipes; here are some of our favorites:
Cupcakes & Muffins- Cookies & Bars
- Cupcakes & Muffins
- Cupcakes & Muffins
- Cupcakes & Muffins
- Pastry Desserts
- Pastry Desserts
- Cookies & Bars
If you tried this banana muffin recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Banana Muffin Recipe
Ingredients
- 1 1/2 cups all-purpose flour measured then sifted
- ½ tsp cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp vinegar
- 1/4 cup sour cream
- 3 ripe bananas mashed
- 1/4 cup oil
- ½ tsp vanilla extract
Instructions
- In a bowl, whisk together flour, cinnamon, baking soda, and baking powder.
- In a separate bowl, use an electric hand mixer to beat eggs and sugar for 2 minutes.
- Whisk in the vinegar and sour cream. Once combined, add the mashed bananas, oil, and vanilla.
- Add the dry ingredients to the wet ingredients and fold until just combined.
- Line a muffin pan with muffin liners and divide the batter evenly. Fill each liner about ¾ of the way.
- Bake the muffins at 355°F for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Notes
- Avoid overmixing. Stir the batter just until combined, as overmixing can lead to dense, tough muffins.
- Fill evenly. Divide the batter evenly between liners so the muffins bake uniformly. Be careful not to overfill to prevent spilling.
- Check for doneness. After 18 minutes of baking, insert a toothpick into the center. If it comes out clean, the muffins are done.
- Make them mini! For bite-sized muffins, use a mini muffin pan. Lower the oven temperature to 350°F and bake for 12–15 minutes.
Nutrition
FAQs
Yes! Thaw frozen bananas completely and drain off any excess liquid before mashing and using them in the muffin batter.
If the muffins are dry, it could be due to overmixing, improper measuring, or overbaking.
The best method is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re done.
