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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