I am a banana addict. Not the actual fruit, just banana baked goods. Banana bread, banana cake, banana cookies, and especially banana muffins. There’s just something about bananas when they get baked that makes them incredibly irresistible to me. That sweet and sticky caramelized banana flavor – I just can’t get enough!

These lil banana muffins are perfect because they’re individually sized and portioned. I love popping one into my pocket before heading out on an evening walk because there’s nothing better than watching the sunset on a bench with your favorite person in the world and a banana muffin.

banana muffins | www.iamafoodblog.com

This is the best banana muffin you’ll ever make

But first, what is a banana muffin? Maybe you think this is a silly question, but this is the kind of thing that goes on in my head. Just what the heck is a banana muffin? Is a banana muffin banana bread in a muffin shape? Is it banana cake in a muffin shape? Just what makes a muffin a muffin?

Deep existential muffin thoughts aside, for the purpose of this post, a banana muffin is a little cake, made in the shape of a muffin with a muffin wrapper that is sweet, tender, moist, and full of banana flavor. These banana muffins have an even tight crumb with a nice bouncy springiness and just a touch of stickiness. It’s not too sweet and there are massive banana tones and subtle caramel notes.

banana muffins | www.iamafoodblog.com

The best banana muffin recipe is based off of the best banana bread recipe in the world

To be honest, this is just my favorite banana bread recipe baked into muffins. Joanne Chang’s Flour Bakery banana bread is famous for a reason. That banana bread recipe is essentially too good to touch. I did make a couple of edits though: I added a bit of baking powder for some loft and doming and I also increased the baking temperature right at the beginning.

According to the internet, if you want sky high muffins, the key is to bake at a high temp so your muffins explode from the heat, then turn the oven down so you the muffins continue to bake evenly. It worked! The muffins were rounded and domed and super cute.

banana muffins | www.iamafoodblog.com

To make the best banana muffins you need the best ingredients

This is a truly moist banana muffin and it’s perfect because you don’t need anything special to make it. It’s the perfect back pocket recipe for those times when you have a bunch of bananas languishing on your countertop. Super ripe, extra spotty and brown bananas make the best banana muffins – the more ripe, the sweeter and more moist your banana muffins will be.

extra ripe bananas | www.iamafoodblog.com

Here’s what you need to make banana muffins

  • all purpose flour – classic all purpose flour will give you the best crumb
  • baking soda and baking powder – so they puff up tall and muffin-y
  • cinnamon – for a hint of warmth
  • salt – to highlight the sweetness of the bananas – extra ripe please!
  • eggs – try to use room temp eggs, they will fluff better making your banana bread bake up light and fluffy
  • sugar – regular granulated sugar will do
  • oil – oil will always give you the moistest quick breads, more on that below
  • extra ripe bananas – see above picture
  • sour cream – a bit of tang to complement the caramelized bananas
  • vanilla – for a creamy hint of vanilla flavor

banana muffin batter | www.iamafoodblog.com

Oil vs butter

I always prefer to make my banana bread and cakes with oil and you should too! Oil makes loaf cakes and quick breads like muffins more soft and moist. Oil gives you that classic banana bread flavor that you get when you buy a slice from a coffee shop. Of course, if you like the flavor of butter, melted butter will work too. Oil has the advantage of staying liquid when cold so it gives your baked good a more soft and tender texture.

muffin batter in muffin tins | www.iamafoodblog.com

How to make the best banana muffins

  1. Mix. Mix together the dry ingredients – all purpose flour, baking soda and powder, cinnamon, and a bit of salt in a bowl and then set it aside.
  2. Whip. Whip eggs and sugar together until it’s light and fluffy and pale. The eggs and sugar will almost double in volume. Drizzle in the oil and whip until emulsified.
  3. Mash. Mash your banana – I like to make sure my bananas are super smooth because I don’t like banana chunks in my bread. After the bananas are mashed, stir them into the egg and sugar batter, along with sour cream and vanilla until smooth.
  4. Stir. Stir in the flour mix, making sure everything is throughly combined.
  5. Bake. Divide the batter evenly amongst paper lined muffin tins and bake until fluffy and golden, cool slightly, and enjoy!

banana muffins cooling | www.iamafoodblog.com

Banana muffin mix ins

I like my banana muffins classic but feel free to stir in any mix (1/2-1 cup) of the below for an over the top fully loaded banana muffin:

  • nuts: toasted walnuts, pecans, hazelnuts, pistachios
  • dried fruits: toasted coconut, dried cherries, dried banana chips, raisins, craisins, dried blueberries
  • chocolate: dark chocolate chunks, milk chocolate chunks, white chocolate chunks, chocolate chips

What to serve with banana bread

Give yourself those at home cafe feels with these cafe style drinks:

banana muffins recipe | www.iamafoodblog.com

Banana Muffins

Sky high extra banana-ey banana muffins based on one of the best banana bread recipes of all time.
Serves 16 muffins
4.84 from 6 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins


  • 1 2/3 cup all purpose flour 210g
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1 cup sugar plus 2 tablespoons - 230g
  • 2 large eggs room temp
  • 1/2 cup neutral oil such as canola oil - 100g
  • 3 1/2 bananas very ripe, peeled and mashed, ~1.5 cups, 340g
  • 2 tbsp sour cream or Greek yogurt
  • 1 tsp vanilla extract


  • With the rack in the center of the oven, preheat to 425°F. Line 16 muffin tins with papers. Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
    flour mix for muffins | www.iamafoodblog.com
  • With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes. Switch to low speed and slowly drizzle in the oil, taking your time.
    sugar and eggs for muffins | www.iamafoodblog.com
  • Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
    banana muffin batter | www.iamafoodblog.com
  • Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.
    muffin batter | www.iamafoodblog.com
  • Pour the batter into the muffin tins and bake for 5 minutes at 425°F then turn the heat down to 325°F and continue to bake for 15-20 minutes.
    muffin batter in muffin tins | www.iamafoodblog.com
  • The muffins should be golden brown on top, a toothpick will come out clean and the muffins will spring back when you gently press down. Let cool on a wire rack for 5 minutes, then remove the muffins from the pan and let cool completely on the wire rack. Enjoy!
    banana muffins | www.iamafoodblog.com

Estimated Nutrition

Nutrition Facts
Banana Muffins
Amount Per Serving (1 muffin)
Calories 189 Calories from Fat 67
% Daily Value*
Fat 7.4g11%
Saturated Fat 0.9g6%
Cholesterol 24mg8%
Sodium 163mg7%
Potassium 117mg3%
Carbohydrates 29.5g10%
Fiber 0.9g4%
Sugar 17.1g19%
Protein 2.4g5%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Jayun says:

    Hi! Can I ask what kind of oven you guys use? All your bakes have a perfect even color on top and a really level rise. :) Thanks in advance!

    1. Stephanie says:

      hi, it’s a miele, the really small one lol

  2. Cathy says:

    These look and sound amazing – I’ll have to try making these. What muffin pan do you use that has straight sides?

  3. Jeannie says:

    5 stars
    So light and fluffy. And easy to make!! Love it!

  4. AJV says:

    Are those muffin pots that you used? If so where can I buy them . Those muffins look amazing when baked tall and fluffy..

    1. Stephanie says:

      hi, yes, those are the muffin tins i used. i got mine from japan, but they’re very similar to these ones: https://amzn.to/3wX9XlU

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