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Three moist banana bread muffins on a white plate, with one broken open to show the fluffy texture.
FL Recipes

Banana Bread Muffin Recipe (Easy, Moist & Bakery-Style!)

This is the only banana bread muffin recipe you'll ever need! It's incredibly moist, fluffy, and easy to make in one bowl. Get perfect, bakery-style domed tops every time with this foolproof recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt fine sea salt
  • 1/2 tsp ground cinnamon
  • 3 medium very ripe bananas mashed (about 1 1/2 cups)
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 large egg at room temperature
  • 1 tsp vanilla extract

Equipment

  • 1 12-cup standard muffin tin
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Rubber Spatula
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Method
 

  1. Preheat oven to 425°F (220°C). Line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Ensure no brown sugar clumps remain.
  3. In a separate medium bowl, mash the bananas well. Whisk in the melted butter, room temperature egg, and vanilla extract until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together until JUST combined. Do not overmix; a few streaks of flour are okay.
  5. Divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top. Optional: sprinkle with coarse sugar.
  6. Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 215kcalProtein: 3gFat: 8gFiber: 1g

Notes

Do Not Overmix: This is the most critical step for tender muffins. Stop mixing as soon as the flour is mostly incorporated.
Ripe Bananas are Key: For the best flavor and moisture, use bananas that are heavily speckled or even black.
Storage: Store in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 3 months.
Keyword banana muffins,easy muffin recipe,moist banana bread

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