Description

Craving soft, moist banana bread muffins with tall bakery-style tops? This easy recipe transforms overripe bananas into your new favorite breakfast treat, ready in just 30 minutes. Perfect for grab-and-go mornings or afternoon snacks, these muffins burst with banana flavor and welcome mix-ins like chocolate chips or walnuts.

Ingredients

Scale

3 large overripe bananas (about 1 1/2 cups mashed)

1/2 cup unsalted butter, melted and cooled

1/4 cup vegetable oil (or canola)

3/4 cup light brown sugar, packed

2 large eggs, room temperature

1/2 cup buttermilk (or milk + 1 tsp vinegar)

2 tsp pure vanilla extract

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Optional Add-ins (up to 1 cup total):

Chocolate chips

Chopped walnuts or pecans

Cinnamon (1 tsp for spice)

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Instructions

1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners. Spray lightly for easy release.

3. Mash bananas in a large bowl until smooth (a few small chunks add texture). Stir in melted butter, oil, brown sugar, eggs, buttermilk, and vanilla until combined.

5. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

7. Gently fold dry ingredients into wet batter with a spatula. Mix just until no flour streaks remain – lumps are okay. Fold in chocolate chips or nuts now.

9. For streusel: Mix 1/4 cup flour, 1/4 cup brown sugar, pinch of salt. Cut in 2 tbsp cold cubed butter with a fork until crumbly. Sprinkle over batter.

10.

11. Fill liners 3/4 full (use an ice cream scoop for even portions).

12.

13. Bake at 425°F for 8 minutes. Reduce to 350°F without opening the door. Bake 7-10 more minutes until toothpick comes out with moist crumbs (not wet batter). Centers register 200°F.

14.

15. Cool in tin 5 minutes, then transfer to wire rack. Enjoy warm.

Notes

Start with speckled or brown bananas – they mash easily and pack sweet flavor.

Room-temperature eggs and buttermilk prevent curdling and ensure even rise.

Avoid overmixing: Stop when flour disappears to keep muffins tender.

High initial oven temp shocks batter for tall domes; don’t skip the temp drop.

Weigh flour (250g per cup) for precision if possible.

No buttermilk? Mix 1/2 cup milk + 1/2 tsp lemon juice; let sit 5 minutes.

Storage: Counter up to 3 days airtight. Fridge 1 week. Freeze 3 months – wrap individually.

Nutrition (per muffin, plain): 245 cal, 38g carbs, 4g protein, 10g fat, 22g sugar, 2g fiber.

Prep Time: PT10M
Cook Time: PT20M
Category: breakfast
Method: baked
Cuisine: american

Nutrition

Serving Size: 1 muffin
Calories: 245
Sugar: 22g
Sodium: 200mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg