Easy Banana Muffins
These banana muffins are everything you want—soft, moist, and packed with real banana flavor! A hint of cinnamon, a golden sugar crust, and the perfect fluffy crumb make them absolutely irresistible for breakfast or a snack.
Servings: 12 muffins
Calories: 248kcal
Ingredients
Dry ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
Wet ingredients
- 1 ½ cups finely mashed very ripe bananas
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 3 tablespoons unsalted butter browned & slightly cooled
- ¼ cup vegetable or canola oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
Extras
- ¾ cup toasted chopped walnuts or pecans OR 1 cup chocolate chips optional
- coarse sugar for sprinkling if desired
Instructions
- Prep: Preheat oven to 425°F. Position an oven rack in the middle. Line a 12-cup muffin pan with paper liners and spray with cooking spray.
- Combine wet and dry separately: In a large mixing bowl, whisk together dry ingredients. In a separate bowl or large measuring jug, whisk together wet ingredients until smooth.1 ¾ cups all-purpose flour, ¼ cup cornstarch, 2 teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon fine sea salt, ¾ teaspoon cinnamon, ¼ teaspoon ground nutmeg, 1 ½ cups finely mashed very ripe bananas, ⅓ cup granulated sugar, ⅓ cup light brown sugar, 3 tablespoons unsalted butter, ¼ cup vegetable or canola oil, 2 large eggs, 1 teaspoon vanilla extract
- Make batter: If using nuts or chocolate chips, stir through dry ingredients now. Pour wet ingredients into dry ingredients and gently fold together until just combined - some lumps are fine.¾ cup toasted chopped walnuts or pecans OR 1 cup chocolate chips
- Fill muffin cups: Divide batter evenly between muffin cups, filling each very full for larger muffins. Sprinkle coarse sugar on top for a crunchy topping, if using.coarse sugar
- Bake: Reduce oven temperature to 400°F. Bake muffins at 400°F for 5 minutes, then reduce temperature (without opening oven!) to 350°F and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5-10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Ingredient notes: Overripe bananas are key for sweetness and moisture—bake at 300°F for 10-15 mins if underripe. Cornstarch keeps the crumb soft, but all flour works. Butter adds richness, oil keeps them moist. A mix of sugars adds depth. Skip nutmeg or swap for pumpkin spice.
Tips: Use very ripe bananas, or roast if needed. Stir just until combined to avoid tough muffins. Fill cups fully for domed tops. Start baking at high temp for better rise.
Storage: Keep airtight at room temp for 2 days or refrigerate up to 5 days; warm before serving. Freezing Cool completely, freeze up to 3 months, thaw at room temp or microwave 15-20 sec.
Nutrition
Serving: 1muffin | Calories: 248kcal