BEST Banana Muffins

If you're looking for the perfect banana muffins recipe... then look no further! Soft, plush, and so SO FLUFFY - these are the absolute BEST banana muffins. Packed with plenty of banana flavor, incredibly easy to whip up, and deliciously fluffy, they're the ultimate sweet treat.

what's new?

I have been making this recipe for as long as I can remember and the recipe is almost exactly the same as when I first started. But the more I make these muffins, the more I've wanted to change just 2 little things to truly make these the BEST banana muffins imaginable. So what's different?

1. Vinegar: I didn't used to include vinegar in the original recipe, but lately I've been loving the addition! A little goes a long way, but the added acidity helps give the muffins a little extra lift and makes for an all around fluffier and more tender texture.
2. Vanilla: The original recipe did not have any vanilla in it. That was mainly because it wasn't much of a staple in my house - which is so funny and weird to me now because I keep (not kidding) at least 10 bottles in my pantry at a time. But a dash of vanilla adds some extra oomf to the flavor. You may not notice that it's there, but you do notice when it's not.

how to make the best banana muffins

These banana muffins are so very simple, quick, and easy to make. All you really need to do to make the batter is whisk together wet and dry ingredients separately... then combine the two. But that being said, there are some key details to keep in mind to ensure these muffins turn out PERFECT:

1. Measuring the flour: For any recipe that involves flour, it's important to measure it correctly. This may seem like a no brainer, but there is a wrong way to measure flour! The most accurate way to measure is by using a food scale if you have one handy. But if you do prefer to use cups, don't scoop the measuring cup directly into the flour otherwise you'll pack it into the cup and add more weight. Instead, use a spoon to lightly scoop the four into your cup to ensure it's light and very loosely packed.

2. Actually MEASURE the bananas: I mention in the recipe below that you'll need about 3-4 medium bananas, but that's just to give you an idea for what to plan for. Bananas range in size, so the only way to ensure you always have the same amount going into the muffin batter is to actually measure the bananas after mashing them up.

3. Don't overmix the batter: After you combine the wet and dry ingredients together, make sure you mix just until you have a streak free batter. No more, no less. Overmixing after the flour is added in will overwork the gluten, deflate any air bubbles that have begun forming, and leads to a dense, dry muffin. The batter will be a little lumpy - that means the muffins will be extra tender!

4. Filling the muffin cups: When filling the muffin cups with your batter, fill each cup until it's just below full to achieve taller muffins and create a softer and moister texture in the centers. A second trick to getting taller muffins (which is optional) is to alternate muffin cups. As you can see below, this essentially involves filling every other cup in the tin - so no 2 muffins will be directly next to each other. This allows for better air circulation in the oven and greater lift.

FAQs

Can you use gluten free flour?
I haven't personally tried it, but I think it would work just fine. I would just recommend measuring gluten free flour by weight if you're able to because it's denser than all-purpose and is much easier to overmeasure when using cups.

Can you use a different type of oil?
If you want to substitute the vegetable oil for another type of oil, pick something neutral flavored like peanut, corn, canola, or anything similar to ensure it doesn't alter the flavor. Something like extra virgin olive oil will impact the flavor, so I personally steer clear of it - but if you like the taste, go for it!

Can you substitute the oil with melted butter?
Yes! However the muffins will be a bit drier because butter will solidify once the muffins cool. Vegetable oil remains liquid at room temperature which is why I personally prefer it for the added moisture it gives. You could alternatively do a mix of butter and oil for a balance of flavor and texture.

Can you add mix ins?
Absolutely! Feel free to add whatever mix ins you like as long as they are relatively dry (like chocolate chips, chopped nuts, unsweetened coconut, raisins etc.) Avoid mix ins that contain a lot of moisture as they can alter the texture of the muffins.

How do you store banana muffins?
Exposure to air is what will make muffins go stale faster. So after the muffins have cooled, keep them stored in an airtight container or plastic bag to keep them moist. Banana muffins will keep for about 3-4 days at room temperature or a little under a week in the fridge.

Can you freeze banana muffins?
Yes! Pack the baked and cooled muffins into a freezer bag, push out as much air as you can, and seal tightly. Freeze for 2-3 months. When you want to enjoy them, let them defrost on your counter for a few hours beforehand or warm them in your microwave or oven to thaw.

check out these other recipes!

• Super Moist Chocolate Chip Banana Bread
• Moist Double Chocolate Banana Bread
• Blueberry Muffins
• Double Chocolate Chip Muffins
• Quick and Easy Carrot Muffins
• Super Moist Pumpkin Bread

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

Print

Enjoy!

---