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Bananas Breakfast Muffins
4.6 from 24 votes

The Perfect Banana Muffins

Jump to RecipePrintRate
By: Joanna Cismaru •1/19/23 34 Comments

This post may contain affiliate links. Please read my disclosure policy.

The Perfect Banana Muffins – learn the secret to making these bakery style jumbo muffins, dairy free and low fat with the perfect muffin dome.

banana muffins with a glass of milk
Table of Contents Open
  • The Perfect Banana Muffins Recipe
  • What is the secret to the perfect muffin dome
  • How to make banana muffins
  • How do I know if my muffins are done baking
  • Some tips
  • Leftovers
  • Freezing
  • More delicious muffins to try:
  • The Perfect Banana Muffins
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

The Perfect Banana Muffins Recipe

Back when I was in university, I used to love to go to the student centre early in the morning with my sister and have breakfast there, simply because we used to love their muffins. They used to sell these jumbo size muffins of all sorts, banana muffins, blueberry muffins, you name it they had them there.

I used to love my jumbo muffin with my cup of coffee in the morning. Believe it or not that’s really when I started drinking coffee. What can I say? I needed all the caffeine so I could get to get through all the studies.

But those muffins stuck with me. Beautiful gorgeous jumbo muffins, each with the perfect dome. It has been my mission in life since then to learn to make those muffins myself. At least since I started being interested in cooking and baking. I was always envious of the perfect jumbo muffins coming out of all the bakeries. While mini muffins are cute and great as well, there’s just something so satisfying about a perfect jumbo muffin.

banana muffins in a muffin tin before and after baking

What is the secret to the perfect muffin dome

A few years ago I mastered the secret to making muffins with the perfect dome. I just don’t like flat muffins. The muffin top is my favorite part of the muffin. Do you all remember that Seinfeld episode about muffin tops? Anyway, today I will share my secret with you!

The secret really is for the batter to be lumpy and to fill the muffin cups all the way to the top if not higher, just as you can see in the pictures.

There’s one more secret. Preheat your oven to a higher temperature then to turn down the heat when you put the muffins in. This will help them rise nicely. You will still want to bake these at 400 F degrees which will help the outside of the muffins set, while the inside is still liquid.

How to make banana muffins

As mentioned before, preheat the oven to a higher temperature, in this case 425 F degrees. Spray a muffin baking pan with cooking spray, or line it with muffin liners.

Mix all the dry ingredients together in a bowl. In another bowl, whisk the mashed bananas with the other wet ingredients. Add this banana mixture to the flour mixture and using a spatula mix everything together until the flour is moistened. Do not over-mix. Keep your batter lumpy!

Using an ice cream scoop, scoop batter into the prepared muffin pan. Make sure to fill it all the way to the top.

Turn down the heat to 400 F degrees and place the muffins in the oven. Bake for 25 to 30 minutes or until golden brown.

How do I know if my muffins are done baking

There are  a couple ways to check if the muffins are done.

  1. Touch the muffin top lightly and if it springs back, they are done.
  2. Insert a toothpick in the center of the muffin and when you pull it out, the toothpick should be free of the batter when baked through.
closeup of a freshly baked banana muffin

Some tips

Besides my secret to making muffins with the perfect dome, I have some other tips to share with you.

  • As with any banana bread, ripe bananas are key. The more ripe your bananas are, the better and more delicious your muffins will be. You know that point when they turn ugly and brown and nobody wants to eat them? Those are the bananas you want.
  • Mash your bananas with a fork or a potato masher, we want them lumpy. Remember the lumpy batter is the secret to a high dome.
  • Do not over-mix the batter! Over-mixing muffin batter can lead to muffins that are tough and dense. That’s a no-no. We want muffins that are light and fluffy!

Leftovers

As with any quick breads or other muffins, place them in a plastic bag, seal, and store at room temperature for up to 3 days. You can also individually wrap them in plastic wrap.

Freezing

To freeze, wrap each muffin in plastic wrap individually, heavy foil or place them in freezer bags. Freeze for up to 3 months. To reheat them, I usually place them frozen in the microwave for a minute until heated through.

a banana muffin split in half

More delicious muffins to try:

  • Peanut Butter and Chocolate Chip Muffins
  • Blueberry Muffins
  • Banana Nut Muffins
  • Apple Coffee Cake Muffins
  • Carrot Cake Muffins
  • Morning Glory Muffins
  • Double Chocolate Muffins

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view close up shot of a banana muffin ripped in half exposing the center
Print
4.59 from 24 votes

The Perfect Banana Muffins

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Rate Recipe
The Perfect Banana Muffins – learn the secret to making these bakery style jumbo muffins, dairy free and low fat with the perfect muffin dome.
6

Ingredients

  • 2½ cups all-purpose flour
  • ¾ cup sugar (granulated)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 ripe bananas (roughly mashed with a fork)
  • 2 eggs
  • ½ cup applesauce
  • ⅓ cup milk (I used lactose free)
  • 1 teaspoon vanilla extract

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prepare oven and muffin pan: Preheat the oven to 425°F. Spray a 6 or 12 muffin baking pan with cooking spray, or line it with muffin liners.
  • Combine dry ingredients: In a large bowl combine the flour, granulated sugar, baking powder and salt. Set aside.
  • Combine wet ingredients: In another bowl whisk the mashed bananas with the eggs, applesauce, milk and vanilla extract.
  • Make batter: Add the banana mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don't over mix, and keep in mind the batter will be a bit lumpy.
  • Spoon into muffin tin: Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. The batter should be enough for 12 small muffins or 6 jumbo muffins.
  • Bake: Turn down the oven to 400°F and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.

Notes

  1. I used 4 medium bananas for this recipe, about 1⅓ cup of mashed banana.
  2. For a dairy free version, just use a plant-based milk.
  3. You can substitute the apple sauce with ½ cup cold butter. Add the butter to the flour mixture and using a pastry blender cut in the butter until the mixture resembles coarse crumbs. Add the wet mixture to this and stir.
  4. Nutritional information is for based on 6 jumbo muffins, if making 12 muffins, divide everything by 2 to get nutritional information for a smaller muffin.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1jumbo muffinCalories: 398kcal (20%)Carbohydrates: 86g (29%)Protein: 8g (16%)Fat: 2g (3%)Cholesterol: 55mg (18%)Sodium: 418mg (18%)Potassium: 592mg (17%)Fiber: 3g (13%)Sugar: 37g (41%)Vitamin A: 150IU (3%)Vitamin C: 7mg (8%)Calcium: 122mg (12%)Iron: 3.1mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view close up shot of a banana muffin ripped in half exposing the center

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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34 Comments
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Pia
Pia
Posted: 2 months ago

5 stars
My kids LOVE when I make these muffins, this recipe is definitely a favourite! I add 1 cup frozen blueberries, and I do use oil instead of apple sauce. They are delicious, thanks for sharing your recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Pia
Posted: 2 months ago

My pleasure, so glad you like the recipe!

0
Reply
Leiellen
Leiellen
Posted: 4 months ago

Jo I will be making the Perfect Banana muffins recipe but only have brown sugar If I substitute for white how will this effect the outcome ?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Leiellen
Posted: 4 months ago

The sweetness of the muffin will be the same, but you might get a different texture and the color of the muffin will be a bit darker. Should be fine to use, though.

0
Reply
marijone adaire
marijone adaire
Posted: 6 months ago

Do these freeze well?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  marijone adaire
Posted: 6 months ago

Yes, you can. There are freezing instructions under the Freezing section. 🙂

0
Reply
Amber Mock
Amber Mock
Posted: 8 months ago

5 stars
I have made these muffins at least once a week for the past few months. My family and I are addicted to them! I do have a question, though. Can this recipe be used with different fruit? Thanks again!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amber Mock
Posted: 8 months ago

You probably can, but I haven’t tried it myself. However, I have lots of different muffins with different fruits here: https://www.jocooks.com/category/baking/muffins-bakery/

0
Reply
Claire Murray
Claire Murray
Posted: 1 year ago

4 stars
Good recipe but a little chewy. I added chocolate chips, a little cinnamon and walnuts, very good. Thinking maybe I blended all together too long could have caused the consistency, made it chewy – still tasty, no complaints from anyone. Doubled the recipe for a family gathering. Made 2 1/2 dozen muffins. Will make them again, thank you Jo.

0
Reply
Amanda S
Amanda S
Posted: 1 year ago

5 stars
I used this recipe to try out my new jumbo muffin pan and they came out amazing! Definitely a keeper. I used butter instead of Apple sauce. Wish i could include a picture, Elaine would love these muffin tops!😉

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amanda S
Posted: 1 year ago

Hi Amanda! I’m glad you liked the recipe! You can definitely share your pictures on our social channels. 🙂

0
Reply
Kwame Nyirenda
Kwame Nyirenda
Posted: 1 year ago

What if I don’t have apple sauce, how else can I get the same results minus the applesauce?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kwame Nyirenda
Posted: 1 year ago

So I use applesauce to really just reduce the fat content, but you can always replace it with melted butter.

1
Reply
Marla Siebenaler
Marla Siebenaler
Posted: 1 year ago

Making these tomorrow morning! FYI there’s a typo under instruction #1 “Spray a 6 or 12 muffing baking pan…” Should be muffin not muffing.
Thanks for the recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Marla Siebenaler
Posted: 1 year ago

Thanks for catching that, fixed it!

0
Reply
Donna Summerlin
Donna Summerlin
Posted: 3 years ago

5 stars
These taste great , and baked beautiful. I came out with 14 cupcake size muffins . Any idea how I would estimate the calories . I followed your recipe to a T.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Donna Summerlin
Posted: 3 years ago

Hi Donna, glad you like them! So they’re about 170 calories per muffin. (6 jumbo muffins x 398 calories) / 14 muffins

0
Reply
Diana
Diana
Posted: 3 years ago

5 stars
I made these into mini muffins for my son and they turned into jumbo mini muffins! Seriously, THE first muffins I’ve ever made that has these huge domes and were absolutely delicious! Not too sweet and very light. I may have eaten one or three while he napped

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Diana
Posted: 3 years ago

Ha! So happy you liked them!

0
Reply
Linda
Linda
Posted: 4 years ago

5 stars
I made these muffins the other day. I at one right out of the oven with butter. If you like bananas, you will love these muffins. So easy to make and so very full of flavor. Thank you, Jo, for sharing your recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linda
Posted: 4 years ago

My pleasure, Linda, glad you liked them!

0
Reply
Nina S
Nina S
Posted: 4 years ago

5 stars
This has to be the best banana muffin I have ever had!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nina S
Posted: 4 years ago

That’s what I love to hear!!

0
Reply
Samantha
Samantha
Posted: 5 years ago

These are really excellent! I swapped out 1/2 cup each almond flour and wheat germ for 1 cup of the flour for a health boost. Turned out just like your picture and perfectly fluffy! Definitely saving this one for next time my bananas turn brown!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Samantha
Posted: 5 years ago

Glad you liked them!

0
Reply
Darla
Darla
Posted: 6 years ago

Could you add chips to these? I was thinking mini choco chips? Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Darla
Posted: 6 years ago

Absolutely, go nuts, I’d add about a cup.

0
Reply
allison isaac
allison isaac
Posted: 6 years ago

4 stars
i just finished making this recipe and all the muffins are still raw inside but nice and brown on top, and the cupcake papers are stuck to them that when you peel it apart it literally breaks the muffin into pieces, i followed the recipe exactly can you say what went wrong?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  allison isaac
Posted: 6 years ago

It could be your oven, maybe the heat was too high. All ovens are different, you could turn down the heat and keep baking them until baked inside. Insert a toothpick in the middle of a muffin and when it comes out clean it’s done.

0
Reply

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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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