Banana Muffin Recipe
Banana muffin recipe topped with a streusel crumble. Dare I say YUM! These easy banana muffins are easy to mix up and great for breakfast, snacks, or dessert. We all know that bananas have a ridiculously short lifespan. One day, they’re yellow and firm, and the next day, they’re covered in brown spots and practically begging to be eaten. But fear not! Those ripe bananas are a blessing in disguise for us muffin lovers. This recipe is the perfect way to use up your bananas. Bananas are the secret ingredient to moist and flavorful muffins. When they’re all spotty and soft, they’re bursting with natural sweetness and are super easy to mash using this masher from Amazon.
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But what if you have more over-ripe bananas than you can handle? No worries, my friend. You can freeze them! Take those overripe bananas, throw them in a freezer bag, and stash them in the freezer, and you don’t even have to peel them! They’ll be perfectly fine, patiently waiting for you to turn them into these tasty muffins, banana bread, banana bars, or banana cake whenever you are ready! Also, these moist banana muffins freeze well too! Pop them in a ziploc bag, they will keep in your freezer for up to 6 months.
You can make these with or without the streusel topping. Easily add in a cup of chocolate chips, nuts or peanut butter chips. A drizzle of cream cheese icing is also delicious! They make great mini muffins too! Just adjust your bake time.
Ingredients For Banana Muffin Recipe
The Muffins
medium bananas-bananas that have started to get all those black spots on them. Do not use yellow bananas they will not mash as nice and won’t have the sweet banana flavor we are looking for in baking.
brown sugar
vegetable oil – you can substitute melted butter
sour cream-you can substitute plain yogurt
eggs
vanilla extract
all-purpose flour
baking soda
baking powder
salt
cinnamon
nutmeg
The Streusel
flour
brown sugar
butter
cinnamon
Making The Muffins
For the banana muffin batter: Mash your bananas using a masher or fork. Thaw your bananas if they are frozen. In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside. In a large bowl or the bowl of your stand mixer beat eggs and sugar until combined. Beat in oil, sour cream and vanilla. Add dry ingredients and mashed bananas to the wet ingredients and mix just until combined. Do not over mix. Grease your muffin pan or use muffin liners. Using a large scoop fill muffin tins 2/3 full.
For the streusel: In a small bowl using a pastry cutter or a fork cut softened butter into sugar, flour and cinnamon until it is crumbly then, sprinkle over top of muffin batter and Bake at 350 degrees Fahrenheit for 15-20 minutes until golden brown or until tops of muffins spring back when touched. Cool on a wire rack.
What’s The Difference Between Cupcakes and Muffins?
Cupcakes: Cupcakes are typically sweeter and richer than muffins. They contain ingredients like sugar, butter, and eggs to create a tender and moist texture.
Muffins: Muffins are generally less sweet and more often include ingredients like whole grains, bran, and fruits. They may contain less sugar and sometimes use oil instead of butter.
Frosting:
Cupcakes: Cupcakes are most often topped with frosting.
Muffins: Muffins typically do not have frosting; instead, they may have a simple streusel topping, nuts, or a light glaze.
Occasions:
Cupcakes: Served as a dessert
Muffins: Served for breakfast or snack food.
Texture:
Cupcakes: Cupcakes have a tender and cake-like texture, being moist and fluffy.
Muffins: Muffins have a denser and heartier texture.
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Banana Muffin Recipe
Ingredients
Muffins
- 4 medium bananas overripe and mashed
- 2 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg ground or freshly grated
- 2/3 cup brown sugar
- 2 large eggs
- 1/4 cup canola oil
- 1/4 cup sour cream
- 1 tsp vanilla
Streusel
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 3 Tbsp butter softened
- 1 tsp cinnamon
Instructions
- Preheat oven to 350℉. Grease or line muffin tins. In a small bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside. In the bowl of a stand mixer beat eggs and sugar until combined. Beat in oil, sour cream and vanilla. Add dry ingredients and mashed bananas and mix just until combined. Do not over mix. Using a large scoop fill muffin tins 2/3 full.For the streusel: In a small bowl using a pastry cutter or a fork cut softened butter into sugar, flour and cinnamon until it is crumbly. Sprinkle over muffin batter. Bake at 350 degrees Fahrenheit for 15-20 minutes or until they spring back when touched. Remove from oven and cool on wire rack.