Fluffy, moist one‑bowl banana bread muffins with a touch of cinnamon and a sweet, crunchy top.
I had to include a banana bread version in my muffin series — these are simple, satisfying, and perfect for using up ripe bananas.
Why you’ll love these banana bread muffins
- Uses two ripe bananas to avoid waste.
- Made in one bowl for minimal cleanup.
- Large, domed muffin tops; easy to scale down if you prefer smaller muffins.
- Moist texture without being gummy.
- Banana and a hint of cinnamon create a well-balanced flavor.
- While sweetened, the recipe includes options like Greek yogurt and neutral oil for a slightly healthier bake.
If you enjoy these muffins, I have other muffin recipes like pumpkin, chocolate chip, blueberry, strawberry, vanilla, lemon poppy seed and pumpkin banana. I also share a zucchini muffin recipe available for download in other posts.
Ingredients
- Bananas: Use two medium-large ripe bananas (about 250 g mashed). Measuring by weight is best, but two medium bananas will work fine.
- Flour: All-purpose flour is recommended. For a healthier swap, replace half the flour with whole wheat or use white whole wheat. Gluten-free flour blends can work too.
- Baking powder & baking soda: Both are required to achieve the tall, domed muffin tops.
- Sugar: Light brown sugar is used here; granulated or dark brown sugar will also work.
- Oil: Oil keeps the muffins tender and spongy. A neutral oil or olive oil works depending on your preference.
- Eggs: Use three large eggs at room temperature for best volume; briefly warm them in hot water if needed.
- Greek yogurt: Adds moisture and tang; plain yogurt or sour cream can substitute. Use unsweetened yogurt.
- Cinnamon: Ground cinnamon enhances the banana flavor and is recommended.
Step-by-step instructions
Step 1: Mash the bananas until smooth with no large chunks, like a puree.
Step 2: Add sugar and oil, then whisk vigorously until combined.
Step 3: Whisk in the eggs one at a time. Whisk each egg for about 30–60 seconds until pale and combined before adding the next; this adds air and improves texture.
Step 4: Add the Greek yogurt and vanilla, whisking until smooth.
Step 5: Combine dry ingredients — whisk in the flour, baking powder, baking soda, cinnamon and salt until just combined and no streaks of flour remain.
Step 6: Rest the batter — cover and let rest at room temperature for 1 hour. This relaxes gluten and helps the leaveners activate. If needed, 30 minutes is acceptable; don’t exceed 90 minutes.
Step 7: Fill the muffin pan — fill each tin to the rim for large domed muffins. Optionally top with streusel or sprinkle raw sugar and press lightly so it adheres.
Step 8: Bake — preheat oven to 425°F (218°C) and bake 5 minutes, then reduce to 375°F (190°C) and bake 13–15 more minutes until golden and springy. Allow to cool 10–20 minutes before serving.
Pro tips for the best muffin tops
- Don’t reduce the baking powder or baking soda; the higher leavening helps produce tall, domed tops in a dense banana batter.
- Resting the batter at room temperature lets the leaveners begin working before baking, improving rise.
- Whisk each ingredient well before adding the next. Beating air into the batter with each egg increases fluffiness.
Frequently asked questions
I haven’t tested it, but the batter should work in a loaf pan. For a loaf, watch baking time and test with a skewer. There are also dedicated banana bread recipes if you prefer.
Yes — up to 1 cup of chocolate chips, mini chips, or chopped nuts can be folded into the batter.
Yes. Filling tins three-quarters full yields about 18 muffins; reduce the final bake time by 4–6 minutes.
Yes — a simple streusel or a sprinkle of raw sugar creates a crispy top.
A light glaze (brown sugar or vanilla) can be added once muffins are cooled.
This recipe uses three eggs, which makes halving awkward. For a smaller batch, try a variation designed for fewer muffins or swap one egg for additional banana or yogurt as noted in similar recipes.
Because leavening is increased for a tall top, resting the batter at room temperature for about an hour is recommended. If making ahead, consider adjusting or omitting baking soda and experiment in small batches.
How to store muffins
Store cooled muffins in an airtight container or under a cake dome at room temperature for 2–3 days. For longer storage, freeze rather than refrigerate to avoid drying. Thaw at room temperature before serving.
How to freeze muffins
Freeze muffins in an airtight container or individually wrap them in plastic wrap and place in a freezer bag. Store up to a couple of months and bring to room temperature before serving.
Thanks for reading — if you have questions, leave them in the comments. If you try the muffins, a rating and any feedback is appreciated.
Happy baking!
Love, B
Muffins
Banana Bread Muffin Recipe
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Equipment
- 1 large bowl
- 1 whisk
- 1 rubber spatula
- 1 muffin tin
Ingredients
- 250 grams mashed ripe bananas, 2 medium-large bananas
- 250 grams light brown sugar, lightly packed
- 120 mL canola oil, or any neutral oil
- 3 large eggs, room temperature
- 170 grams Greek yogurt
- 1 Tbsp pure vanilla extract
- 300 grams all-purpose flour, spooned and leveled
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp cinnamon
- 2-3 Tbsp raw or granulated sugar, for topping (optional)
Method
- In a large bowl, mash the bananas until pureed with no large chunks.
- Add the brown sugar and whisk until combined.
- Add the oil and whisk until fully incorporated.
- Add one egg at a time, whisking each until the mixture lightens in color, then repeat with the remaining eggs.
- Whisk in the Greek yogurt and vanilla until smooth.
- Stir in the flour, baking powder, baking soda, salt and cinnamon until just combined.
- Cover and let the batter rest at room temperature for 1 hour.
- Preheat the oven to 425°F (218°C) and line a 12‑cup muffin tin.
- Use a large cookie scoop to fill each cup to the top; the batter makes 12 large muffins.
- Sprinkle each muffin with 1–2 tsp raw sugar for a crispy top (optional).
- Bake 5 minutes at 425°F, then reduce to 375°F (190°C) and bake 10–12 more minutes until golden and springy in the center.
- Cool in the tin for 10–20 minutes before serving.