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Banana Bread Muffins

Banana Bread Muffins

These banana bread muffins combine the convenient portion size of muffins with the rich, banana-packed flavor of traditional banana bread. They feature a unique two-temperature baking method that creates perfectly moist, tender muffins with golden-brown crusts. The batter comes together quickly using well-mashed ripe bananas, a combination of oil and butter for moisture and flavor, and can be customized with optional streusel topping or mix-ins.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups well-mashed ripe bananas (typically 3 large bananas)
  • ¼ cup avocado oil or vegetable oil or canola oil
  • ¼ cup unsalted butter, melted and cooled at least 5 minutes
  • ½ cup sugar
  • ½ cup light brown sugar, tightly packed
  • 2 large eggs, room temperature preferred
  • ¼ cup buttermilk, room temperature preferred
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup all-purpose flour (for streusel topping)
  • ½ cup brown sugar (for streusel topping)
  • ¼ teaspoon salt (for streusel topping)
  • ¼ cup unsalted butter, cold (for streusel topping)

Equipment

  • muffin tin
  • paper liners
  • large bowl
  • fork or potato masher
  • measuring cups
  • measuring spoons
  • wire rack

Method
 

Instructions
  1. Preheat oven to 425F (220C) and line a muffin tin with paper liners
  2. Place peeled bananas in a large bowl and use a fork or potato masher to mash them until well-mashed
  3. Add oil and melted butter and stir well
  4. Stir in sugars until well-combined
  5. Add eggs, buttermilk, and vanilla extract and stir well, then set aside
  6. In a separate bowl, whisk together flour, baking powder, baking soda, and salt
  7. Add dry ingredients to wet batter and gently fold in until just combined (do not over-mix)
  8. Portion batter into prepared muffin tin, filling each liner ¾ full
  9. Prepare optional streusel topping by combining flour, brown sugar, salt, and cold butter
  10. Sprinkle streusel topping over muffin batter if using
  11. Bake at 425F for 5 minutes, then reduce temperature to 350F (175C) and bake for 15-18 more minutes or until toothpick comes out clean
  12. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely

Notes

Use well-mashed ripe bananas with brown spots for best flavor. Room temperature ingredients incorporate better. Do not over-mix batter - a few lumps are fine. For buttermilk substitute, mix 1 tablespoon lemon juice or vinegar with milk and let sit 5 minutes. Muffins freeze well for up to 3 months.