The Easiest and Best Banana Muffins Recipe EVER! These are simple to whip up and perfect for a weekend breakfast. Perfectly moist, these are loaded with banana and topped with crumb topping, I can’t get enough of this easy muffin recipe!
Table of Contents
- My Favorite Banana Muffin Recipe
- Why Are These The Best?
- What You Will Need/Ingredients
- How To Make Banana Muffins
- Do You Have To Add Nuts To These Muffins?
- What Else Could You Add To These Muffins?
- Can You Freeze Banana Muffins?
- Can You Make These Muffins Mini?
- Want More Muffin Recipes? Try these!
- Get the Recipe
My Favorite Banana Muffin Recipe
I feel like I definitely don’t give muffins enough play around here, and I don’t know why! I mean, who doesn’t love a muffin? I do have a few pretty choice muffin recipes here, ranging from Gooey Cinnamon Muffins all the way to the savory side with Pizza Muffins. BUT I have never posted a classic Banana Muffin recipe! Today we remedy that situation.
These are super easy to make, loaded with bananas and sprinkled with buttery crumb topping! I love these so much because they always turn out perfectly. They’re perfect to make over the weekend, and then you can grab them for a quick breakfast throughout the week!
Why Are These The Best?
- Ease of prep. This Banana Muffin recipe is so easy! No mixer is needed, just a few very ripe bananas!
- I adapted a tried and true reader favorite recipe. If you’ve ever made my Chocolate Chip Banana Bread recipe you KNOW it’s the best recipe out there. For this muffin recipe I adapted that recipe slightly to work perfectly baked in muffin tins.
- Totally adaptable! This recipe is open to all possibilities. Don’tl ove a crumb topping? Leave it off. Hate nuts? Don’t use them. Want to add chocolate chips? Go ahead! This is the perfect base recipe to get creative with!
What You Will Need/Ingredients
The ingredients are simple as long as you have some over-ripe bananas on your counter. Hop down to the recipe card at the bottom of this post for all the measurements and recipe instructions. Plus, you can print it out to make later!
- Ripe Bananas. You want the bananas to be medium in size, and be very ripe. This means they will be streaked with brown/black. If they’re leaking liquid toss them, but anything up until that point is great! If your banana is all yellow wait a few days to use them for this recipe.
- Melted butter. I like to use salted butter in my banana muffin recipe. You melt it which makes it very easy to mix into the batter and there’s no mixer needed. If you don’t have butter you can use vegetable oil or canola oil in its place. I prefer butter however, because it adds flavor.
- Sugars: You will use granulated sugar for the muffins and the crumb topping, and light brown sugar just for the crumb topping.
- Eggs. I use large eggs almost exclusively in my baking recipes unless otherwise stated.
- Vanilla Extract. The vanilla extract in this recipe enhances the banana flavor!
- Sour cream. Adding sour cream into the muffin batter gives these muffins a tender crumb, while also imparting moisture and fat. You could also use buttermilk, or full fat Greek Yogurt.
- Dry Ingredients: Baking soda, Kosher salt, and all purpose flour.
- Chopped Walnuts. I love adding chopped nuts into these muffins, but if you don’t love nuts, simply omit them!
How To Make Banana Muffins
Mash the ripe bananas in a medium bowl with a fork. It’s ok if they are a little lumpy. Set those aside for later.
Stir together the melted butter and granulated sugar then whisk in the eggs and vanilla until it’s smooth. Then stir in the sour cream, mashed bananas, baking soda, and salt. Finally stir in the flour until it’s just incorporated.
If you are using nuts or chocolate chips you should add them in now
Line a muffin tin with cupcake/muffin liners. You also can simply grease or coat the muffin pan with nonstick spray. Scoop out 1/4 cup of the muffin batter into each liner. I like to use a measuring cup for this, it makes it super easy.
Then of course you have the glorious streusel topping. It’s super easy to make, and I’ve even written an entire post and designated recipe for streusel topping that works on this recipe as well as anytime you want to add crumb topping. Top each muffin evenly with the buttery crumb. The bake time on these is 25-ish minutes, until they are set and a toothpick comes out clean.
Let them cool in the pan for about 10 minutes and then serve them warm or transfer to a wire rack to cool completely!
Do You Have To Add Nuts To These Muffins?
I know adding nuts to baked goods is a personal preference, so I included the option for walnuts in the recipe card below, but you can certainly omit the nuts from this recipe as well! You can even add chocolate chips into the muffins if you like chocolate!
What Else Could You Add To These Muffins?
Banana Pairs well with so many things in baked goods! Here is a list of some fun add-in ideas!
- Chocolate Chips. I mean obviously turning these into Banana Chocolate Chip Muffins is a good idea!
- Mini Peanut Butter Cups
- White Chocolate Chips
- Blueberries
- Cranberries
- Pumpkin Spice
- Coconut
- Cinnamon
Can You Freeze Banana Muffins?
YES! These Banana Muffins freeze perfectly! After they’ve cooled completely, you can just place them in a zip-top bag or any airtight container in the freezer them for up to a few months for best freshness! Simply thaw them at room temperature and enjoy! You could reheat them if you would like with just a few seconds in the microwave.
Can You Make These Muffins Mini?
Whether it be a weekend breakfast, or on a weekday before work and school, this muffin recipe is a great way to start your morning! You can even make this recipe into mini muffins! Simply use a mini muffin tin, line with paper liners and bake for 7 – 10 minutes, or until they are done!
Want More Muffin Recipes? Try these!
- Blueberry Muffins
- Banana Graham Muffins
- Pumpkin Apple Muffins
- No Yeast Cinnamon Roll Muffins
- BBQ Sloppy Joe Muffins
The Best Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: Breakfast
Description
These Banana Muffins are easy and delicious!
Ingredients
- 3 medium bananas, very ripe
- 1/2 cup salted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- optional – 1/2 cup chopped walnuts
Crumb Topping
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
- In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
- In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
- Fold in the walnuts, if desired.
- Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
- In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
- Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Notes
Store airtight for up to 3 days.
Optional: You can add in 1/2 cup chocolate chips if desired!
Nutrition
- Serving Size: 1 muffin
- Calories: 489
- Sugar: 29.9 g
- Sodium: 370.1 mg
- Fat: 27 g
- Carbohydrates: 57.6 g
- Protein: 5.4 g
- Cholesterol: 75 mg
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OMG, these were AMAZING! I added a 4th banana so the only other thing I would change next time is the amount of sugar used in both the muffins and the topping (especially the topping). But my personal preference overall is that less sugar is more. I would likely use 3/4 C in the mix and use half the amount in the topping.
These muffins are super easy. I substituted egg whites and also used half wheat flour/ wheat germ combo. A tad bit on the sweet side so I would cut the sugar a tiny bit. I used a third cup measure to pat the topping down into the muffin mix before baking which worked perfect. It does not crumble off the top after baked. The edges get a nice crispy texture and flavor to them
YESSSS!!!!! THESE MUFFINS ARE LITERALLY THE BEST!!!! Thank you for this amazing recipe!!! I added a TBSP of strong coffee to the mashed bananas and chocolate chips instead of nuts!! SOOO GOOD!!!!
So glad you liked them and thank you for sharing your picture!!
Do the chocolate chips goin the batter or the crumb topping? I am guessing the batter … But wanted to double check
If you would like to add chocolate chips I would add them to the batter 🙂
Hi Shelly. I think there might be a typo in your recipe. I just made these muffins, and they are delicious. However the recipe produced 21 regular-size muffins at the ¼ cup batter measure, not 12. More to give away! I did use the ½ cup chopped walnuts and ½ cup mini chocolate chips. Used full fat Greek Yogurt. Otherwise everything as in the recipe. Very nice crumb, lovely flavor.
These were amazing! Instead of walnuts, I added cinnamon chips and I did halve the topping recipe which made the perfect amount of topping. It made 17 muffins for me but according to my kids that just not enough! They can’t wait for me to make them
Again. Thanks for sharing this recipe
These turned out so good. I found I had too much topping left over so made another batch to use it up. Now I half the topping ingredients. Perfect. Thank you for sharing. They truly are the best.
Excellent! Made them in Texas muffin pan and baked for a bit longer. I add some walnuts to topping and a little icing drizzle. Definitely saving this recipe!
LOVE, LOVE, LOVE this recipe! So yummy! It is my fav banana muffin recipe go-to!
I also followed this recipe exactly as written. The muffins were great, but the crumb topping portion made way too much topping, so I ended up throwing out a lot of it. Even using some of the topping seemed to over-power the muffins. My family loves banana bread and other than either chocolate chips or nuts, they don’t care for anything else in them. I will try to make these again without the tipping and see how they turn out.
I froze the rest of mine and used it the next time I made the recipe. Worked like a charm!!! And I only had to mix the topping once.
I just made these and thought the same think. But I ended up using all the topping thinking they would melt into the muffin. They did not. Next time I will halve the topping recipe and make probably 18 muffins . For now, this recipe will have to be eaten in the kitchen as they are making a huge mess. They were very tasty though!