Moist Small Batch All-Banana Muffins

A stack of banana muffins with a bite missing from the top one.

5 from 2 votes

Moist Small Batch All-Banana Muffins

These soft, buttery, and moist small batch all-banana muffins are loaded with banana flavor and taste great plain, with nuts, or even chocolate chips. Recipe yields 8 bakery-style muffins.

Servings: muffins

Calories: 279kcal

Author: Mike Johnson

Ingredients

284 g mashed bananas (about 4 medium or 3 large ripe bananas)*
85 g unsalted butter melted
100 g granulated sugar
55 g dark brown sugar
1 large egg
1 teaspoon vanilla extract
188 g all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
turbinado sugar (optional)

Metric - US Customary

Instructions

In a large bowl, whisk together the mashed bananas, melted butter, granulated sugar, dark brown sugar, egg, and vanilla until well combined then set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Pour the dry ingredients into the wet ingredients and whisk until just combined.
Cover the bowl with plastic wrap and allow the muffin batter to rest for 15 minutes. While the batter is resting, preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with cupcake liners, skipping every other cup.
Spoon the batter into the prepared muffin pan, filling each cup to the top; you’ll use about 4½-5 tablespoons of batter per cup. Sprinkle the tops with turbinado sugar, if using.
Bake the muffins for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C), and bake them for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 10 minutes in the pan before removing them to a wire rack to cool completely. Repeat with any remaining batter.

Notes

Storage: Muffins should be stored in a paper towel-lined airtight container and kept at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Make-Ahead Instructions: You can freeze baked & cooled muffins for up to 3 months. Thaw in the fridge or at room temperature before enjoying. Warm up in the microwave if desired!

Frozen Bananas: You can use frozen bananas; just be sure to thaw them at room temperature first and drain off any excess liquid before mashing and measuring.

Add-Ins: Feel free to add chopped walnuts, pecans, or chocolate chips to your muffin batter; keep the total amount of add-ins at 1 cup total.

Nutrition