If you’re looking for the perfect banana muffins recipe… then look no further! Soft, plush, and so SO FLUFFY – these are the absolute BEST banana muffins. Packed with plenty of banana flavor, incredibly easy to whip up, and deliciously fluffy, they’re the ultimate sweet treat.
what’s new?
I’ve made this banana muffins recipe for years, and it’s nearly the same as the original version. Recently I tweaked two small things that noticeably improved texture and flavor. Here’s what I changed:
- Vinegar: A splash of vinegar adds a touch of acidity that helps the muffins rise and stay tender. It doesn’t make them taste vinegary — it simply brightens the crumb and contributes to extra lift.
- Vanilla: Adding vanilla deepens the flavor. You may not single it out, but you’ll notice when it’s missing. A little vanilla makes the bananas shine.
how to make the best banana muffins
These muffins are straightforward: mix wet ingredients in one bowl, dry ingredients in another, then combine. A few technique tips will help you achieve light, tender muffins every time:
1. Measure the flour properly: The most accurate method is a kitchen scale. If using cups, spoon the flour into the measuring cup and level it off rather than scooping directly from the container, which packs the flour and adds too much.
2. Measure the bananas: The recipe lists 3–4 medium bananas as guidance, but banana sizes vary. Mash your ripe bananas and measure them by volume or weight so the batter is consistent.
3. Don’t overmix: Stir until the batter is just combined and streak-free. A few lumps are okay. Overmixing develops gluten and yields dense, dry muffins.
4. Fill the muffin cups properly: Fill liners nearly to the top for taller muffins and moist centers. For extra lift, you can fill every other cup so muffins are not adjacent — this improves air circulation and helps them rise higher.
FAQs
Can you use gluten free flour?
I haven’t tested every blend, but most gluten free all-purpose blends should work. If possible, measure by weight because gluten free flour can be denser and easier to overmeasure with cups.
Can you use a different oil?
Yes — choose a neutral-flavored oil such as canola, light olive, or vegetable oil so it won’t alter the muffin flavor. Strong-flavored oils like extra virgin olive oil will change the taste.
Can you substitute the oil with melted butter?
Yes, but muffins may be slightly drier when cooled because butter solidifies. A blend of butter and oil balances flavor and moistness if you prefer butter’s taste.
Can you add mix-ins?
Absolutely. Stir in relatively dry ingredients like chocolate chips, nuts, or dried fruit. Avoid very moist additions that will affect the batter consistency and bake time.
How do you store banana muffins?
Once cooled, store muffins in an airtight container or resealable bag to keep them moist. They stay fresh about 3–4 days at room temperature or up to a week refrigerated.
Can you freeze banana muffins?
Yes. Freeze cooled muffins in a freezer bag with excess air removed for up to 2–3 months. Thaw at room temperature or warm in the microwave or oven before serving.
check out these other recipes!
• Super Moist Chocolate Chip Banana Bread
• Moist Double Chocolate Banana Bread
• Blueberry Muffins
• Double Chocolate Chip Muffins
• Quick and Easy Carrot Muffins
• Super Moist Pumpkin Bread
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you’re making.
Easy Banana Muffins
5 Stars
5 from 1 review
- Author: Mimi
- Total Time: 55 minutes
- Yield: 9-10 muffins
Description
If you’re looking for the perfect banana muffins recipe… then look no further! Soft, plush, and so SO FLUFFY – these are the absolute BEST banana muffins. Packed with plenty of banana flavor, incredibly easy to whip up, and deliciously fluffy, they’re the ultimate sweet treat.
Ingredients
- 1 ½ cups (195g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ cups (370g) mashed ripe bananas (about 3–4 bananas)*
- ½ cup (100g) granulated sugar
- 1 large egg
- ⅓ cup (80mL) vegetable oil
- ½ tsp pure vanilla extract
- ½ tsp white or apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together mashed bananas, sugar, egg, oil, vanilla, and vinegar.
- Add the dry ingredients to the wet and mix until streak-free. Be careful not to overmix; the batter should remain slightly lumpy.
- Fill the muffin cups until nearly full.
- Bake in the center of your preheated oven for 20–25 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
- Cool the muffins in the tin for about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Equipment
Muffin / Cupcake Tin
Mixing Bowls
Notes
* Use super ripe bananas with plenty of black speckling for best sweetness and moisture. Measure mashed bananas by volume or weight to keep results consistent.
** Optional: For extra lift, fill every other cup in the tin so muffins aren’t side-by-side. This improves air circulation while baking and can help them rise taller.
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Category: Muffins
Enjoy!