Banana Muffins

These banana muffins are incredibly soft, moist, and perfectly spiced with cinnamon leaving you with a tender bite and delicate crumb!

Why this recipe works

The best use of overripe bananas is arguably banana bread and banana muffins. There’s nothing quite like a bite of soft, cinnamon-spiced, banana-flavored bread alongside a cup of coffee whether it be in muffin or loaf form.

These homemade banana muffins are quick and easy to make with just 3 bananas, cinnamon, sour cream, and a handful of pantry staple ingredients. Instead of dense like banana bread, they’re fluffy, soft, and deliciously moist.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BANANA – You will definitely want to use overripe bananas for this recipe. As the banana becomes overripe, the starches are converted to sugar causing them to be sweeter and more flavorful. Your bananas can be black, brown, or yellow with brown spots – so long as the banana is nice and ripe your muffin will come out tasty. When the banana peel has developed freckles, they are ready. The riper the banana, the stronger the banana flavor in your finished product. Dark/black bananas are perfectly okay to use.

SUGAR – Using dark brown sugar will enhance the flavor of these muffins infusing a rich, caramelized taste.

FLOUR – We are using self-rising flour in this recipe, not all-purpose. Self-rising flour already contains rising agents which eliminate the need to incorporate baking powder or baking soda.

How to Make Banana Muffins

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350F and line and grease a 12-tin muffin tray, plus a 6 if you have one.
   
   EXPERT TIP – if you are working in batches, you can place the mixture in the fridge, but once the first batch of muffins are cooling, pull the dough out to bring them back to room temperature.
   
   
2. Whisk together in a large bowl the self-rising flour, ground cinnamon, and sea salt, set aside.
3. Add bananas, buttermilk, brown sugar, sour cream, and vanilla to the bowl of a stand mixer and blend.
4. Add in eggs and mix until combined.
5. Slowly add in dry ingredients to incorporate.
6. Divide evenly into 18 muffins and bake for 15-18 minutes.
7. Cool on a wire rack for about 10-15 minutes before taking the muffins out of the tin. Enjoy!

Frequently Asked Questions & Expert Tips

Absolutely! Feel free to fold in about 1/2 – 1 cup of chopped walnuts to the batter for added crunch and flavor. Pecans, cashews, macadamia nuts, or chocolate chips are also great mix-in options.

Yes, you can freeze these banana muffins. To do so, allow the muffins to cool completely then wrap them individually in plastic wrap. Place them inside a large ziptop bag or air-tight container and freeze for up to 3 months.

Store the muffins covered with an air-tight lid or sealed in a large ziptop bag at room temperature for 4-5 days. I don’t recommend refrigerating these muffins as it can cause them to become dry and crumbly.

Serving Suggestions

Serve banana muffins slathered with butter, warmed, or as is. These are perfect for enjoying alongside coffee or tea, as a snack, or as something slightly sweet after dinner.

More Banana Recipes

• Banana Fritters
• Banana Cookies
• Easy Banana Cake
• Banana Nut Bread
• Banana Cake with Vanilla Cream Cheese Frosting
• Chocolate Chip Banana Muffins

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