Kids and families love this moist, simple banana muffin recipe. It's the perfect comfort food to store in your freezer. Made with staple kitchen ingredients and just a few minutes of prep, these muffins are the perfect treat for afternoon baking.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 14
Ingredients
2 ½cups(325g)all-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonsalt
1 ½cups(340g)mashed ripe banana, about 3 bananas
½cup(113g)plain Greek Yogurt, room temperature
¾cup(157g)light brown sugar, packed
⅓cup(80ml)canola oil, or vegetable oil
2large eggs, room temperature
2teaspoonsvanilla extract
coarse sugar, for sprinkling
Instructions
Preheat the oven to 425°F. Spray 16 muffin cups with cooking spray or line with paper liners; set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, ground cinnamon, and salt. Stir with a whisk to combine. Make a well in the center; set aside.
In a separate bowl or large liquid measuring cup, whisk the banana, yogurt, sugar, oil, eggs, and vanilla together until well combined. Pour the mixture into the center of the dry ingredients. Use a silicone spatula to fold the batter together just until the dry ingredients are moistened.
Spoon the batter into the prepared muffin pan; filling each cup 2/3 full. Sprinkle coarse sugar over the tops if desired. Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 8 to 10 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan immediately and cool for 10 minutes before serving.
Notes
Bananas: Make sure to use extra spotty bananas. The riper the banana, the better the muffins will taste. A fork or potato masher works best for mashing the bananas.
Frozen bananas: If you like to keep bananas in the freezer, they're perfect for this recipe. Thaw them overnight in the refrigerator or sit them out on the counter to thaw at room temperature. Use bananas immediately after thawing.
Greek yogurt: Regular yogurt will also work. I prefer to use whole milk yogurt, nothing low fat.
Sugar: Dark or light brown sugar works wonderfully. Regular granulated or coconut sugar are also great options.
Oil: I've made this recipe with melted butter also and found that oil works best. With butter, the muffins tend to stick to the liners. If you want to use butter, use 1/2 melted and bake in a greased pan without paper liners.
Don't overmix! Once the dry ingredients are added, mix just until they are moistened. Mixing too much will result in tough, chewy muffins.
Mix-ins: Switch up your muffins by adding 1/2 cup chopped nuts, 1/2 cup semisweet chocolate chips, or 1/2 cup fresh/frozen blueberries. If frozen, do not thaw.
Make ahead tip
Muffins will stay fresh for up to 3 days stored in an airtight container at room temperature or up to 1 week stored in the refrigerator.
They will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight. You may wish to warm them in the microwave for 10-12 seconds. Or place a single frozen muffin in the microwave for 40-60 seconds.