Banana Muffin Recipe Moist

This easy banana muffin recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor! Seriously the best banana muffin recipe ever!

These are not your average banana muffins. They are the best, bakery-style, soft and fluffy banana muffins you’ll ever make or eat!

This recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor. They are homemade from scratch which means you can ditch the store-bought muffin mixes full of processed ingredients!

Banana Chocolate Chip Muffins

You can add a streusel topping, chocolate chips, walnuts, etc. to make them your own. Plus they are freezer-friendly which means you can bake them once and have breakfast all week long!

A lot of people wonder, “How do you make banana muffins from scratch?” I’m here to show you just how easy it is, so you can ditch the boxed muffin mixes for good!

Combine brown sugar and granulated sugar with the wet mixture and stir to combine. It’s important to make sure to break up any lumps of brown sugar that might form when it comes into contact with the wet ingredients.

Delicious Moist Banana Nut Muffins

Lightly grease a standard 12-cup muffin pan, or line the pan with cupcake liners and then grease.Place about ¼ cup of batter into each well of the prepared muffin pan, smooth the tops so they are even.

If you would like to add a crumb topping to these banana muffins, do so after you fill the muffin cups with batter.

Bake in preheated oven for 12-17 minutes, until a toothpick inserted into center of a muffin comes out clean. These easy banana muffins are baked at 400 degrees F, and I find in my convection oven they only take 15 minutes to bake. I recommend checking them earlier if your oven bakes hot. The reason for the higher baking temperature is to achieve those nice rounded muffin tops!

Moist Homemade Banana Walnut Muffins Recipe

Use a spoon or knife to loosen the banana muffins from the pan and immediately remove them from the muffin tin. Transfer them to a wire rack to cool.

These banana muffins can be stored in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months.

To freeze, let the muffins come to room temperature. Then transfer them to an airtight container and store in the freezer for up to 2 months.

Best Healthy Banana Muffins

Warm the muffins in the microwave for 30-60 seconds (depending on the number of muffins being reheated). You can also reheat them in the oven. To do so, place them in a small baking dish or loaf pan and cover with aluminum foil. Warm at 350 degrees F for 10-15 minutes or until warmed through.

Yes, thaw them in a bowl until they reach room temperature. Stir to re-incorporate any liquid that may have been released during thawing and then use them in this banana muffins recipe.

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Quick & Easy Fluffy Moist Banana Muffins

This easy banana muffin recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor! Seriously the best banana muffin recipe ever! 

Combine ingredients with a fork or pastry cutter. After filling each muffin cup with batter, place 1 1/2 TBS crumb topping on each muffin and gently press so it sticks. Bake according to recipe instructions. 

To freeze, let the muffins come to room temperature. Then transfer them to an airtight container and store in the freezer for up to 2 months. 

Double Chocolate Banana Muffins Recipe

Serving: 1 Muffin | Calories: 214 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 48 mg | Sodium: 231 mg | Potassium: 195 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 295 IU | Vitamin C: 3 mg | Calcium: 39 mg | Iron: 1 mgThese banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips. You need 3 large ripe bananas and a few basic kitchen ingredients to get started.

Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good. I’ve been searching for the perfect EASY banana muffin recipe since my daughter began eating solids. We always have bananas in the house which means we eventually have spotty bananas ready for baking!

These quick and easy banana muffins bake in 30 minutes, so if you need to be in and out of the kitchen FAST (um, don’t we all?), this recipe is your savior.

Large Bakery Style Banana Muffins

This banana muffin recipe requires a handful of basics like flour, sugar, and milk. That’s what I love about baking—it’s the same base ingredients for basically everything.

Do these banana muffins taste like banana bread? Yes, totally! But they have a lighter, softer, and more buttery texture. You’ll love it.

There’s a fine line between a moist banana muffin and a dry banana muffin, aka sandpaper in a cupcake wrapper. To make banana muffins moist, make sure you’re using a solid ratio of dry to wet ingredients. I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem. Use a little fat (butter), brown sugar, and plenty of bananas for lots of moisture and flavor.

Banana Muffin Recipe

So I started doing this last year and it’s been a total game changer whenever I make banana cake, these breakfast cookies, or banana bread. Just use your mixer to mash bananas! Peel and break them into chunks, place in your mixer, and beat until mashed. Beat the rest of the wet ingredients right into this bowl, then beat in the dry ingredients. So easy.

Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. SeeHow to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.

And, to turn these into a scrumptious treat, you could dip the tops of the cooled muffins into chocolate ganache and add sprinkles. (Affiliate link: I love these naturally colored sprinkles.) You can also add the streusel topping from these banana chocolate chip streusel muffins.

Banana Oatmeal Muffins

These easy banana muffins have been my default for awhile, though I usually switch between these and a couple other muffin recipes previously published. I consider these muffins on the healthier side and they’re each toddler & adult approved. 🙂

These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, but taste fantastic with 1 cup chopped walnuts or chocolate chips. You need 3 ripe bananas and a handful of basic kitchen ingredients.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onMy well-loved Banana Muffin recipe makes incredibly soft, moist muffins with tall, bakery-style tops, sweet banana flavor, and an optional streusel topping.Recipe includes a how-to video!

Moist Banana Chocolate Chip Muffins

Today I’m re-sharing one of my favorite muffin recipes on the blog, and apparently, it’s one of your favorites too! With nearly 500 five-star ratings, this banana muffin recipe is so well-loved–and for good reason. These aren’t bland, boring, or basic banana muffins; they’re fluffy, moist, and loaded with banana flavor! And if that’s not enough, I recommend topping them with a crumbly, buttery streusel topping…yum.

It took a lot of tries and tweaks to get this recipe just perfect, but it was well worth the trial and error. This recipe makes the softest, most flavorful banana muffin I’ve ever tasted–with or without the streusel on top–and I’m so proud to share it with you!

SAM’S TIP: Overmixing your batter can lead to muffins that are too tough and dense. To avoid this, I strongly recommend stirring your banana muffin batter completely by hand. Luckily, we’re using melted butter in this recipe, so mixing by hand is a breeze!

Healthier Chocolate Banana Muffins

SAM’S TIP: While I personally love and recommend the streusel topping, I know not everyone wants the extra sugar or dishes. As you can see, the “naked” banana muffin pictured below baked up beautifully with an even tidier, higher muffin top. So feel free to skip it!

Yes, although I do have a separate banana nut muffin recipe you might want to try (it uses browned butter too 🤤). You can add between 1-1½ cups of add-ins (chocolate chips work well!) to this banana muffin recipe. I recommend adding them when you’re almost done incorporating the dry ingredients.

Bake at 425F for 8 minutes, then reduce the oven to 350F (don’t open the door!) and continue baking until the muffins begin to turn golden brown. This can take anywhere from 7-15 minutes, so keep an eye on

Apple Banana Muffins Recipe