The heartiest, most satisfying type of breakfast muffin might just be banana muffins. With natural sweetness from the banana – plus an incredible amount of moisture for the perfect texture and crumb – muffin recipes with bananas are quite possibly my favorite way to use up a couple of overripe bananas – aside from classic banana bread, of course!
I suspect I’m not the only one crazy about these perfect muffins, so I thought that I’d gather some of my very favorite banana muffin recipes to share!
From classic banana muffins to streusel-topped to a tropical number with coconut and pineapple, here are several of my own banana muffin recipes plus a few more from bloggers I admire!
Tips for the Best Banana Muffins
- Hold out for ripe bananas. And I mean ripe. You want lots of brown/black specs on the peel and for them to be soft and fragrant. Need to hurry the process along? Place your bananas in a paper bag to speed up the process by a day or two. (source)
- Adjust your mashing technique to adjust the texture. For a smooth banana muffin with no chunks, mash those babies until completely smooth. For a more textured muffin, leave a few lumps.
- Don’t overmix your muffins. Flour has gluten in it, and the more that the flour is stirred, the stiffer the gluten strands get. So for the most tender muffins, mix in the flour JUST until incorporated.
Are you ready for my favorite banana muffin recipes? Here they are!
1. Honey Banana Muffins
Honey Banana Muffins
With honey for natural sweetness and a good amount of banana for a moist banana muffin that might just be your new favorite.
Get the Recipe for Honey Banana Muffins
2. Banana Crumb Muffins
Banana Crumb Muffins
A crunchy layer of sweet streusel tops moist banana oatmeal muffins for an elevated muffin that everyone will love.
Get the Recipe for Banana Crumb Muffins
3. Super Moist Vegan Banana Bread Muffins
Vegan Banana Bread Muffins
These banana muffins are fully vegan, SO moist, and taste just like a slice of the best banana bread! With tons of banana plus flax, they're wholesome yet so full of flavor. This one has dozens of 5-star reviews!
Get the Recipe for Vegan Banana Bread Muffins
4. Brown Sugar Ripple Banana Muffins
Brown Sugar Ripple Banana Muffins
These fluffy yet moist banana muffins have a surprise inside – a rich ripple of brown sugar! Fully vegan and dairy-free, too.
Get the Recipe for Brown Sugar Ripple Banana Muffins
5. Tropical Banana Muffins with Pineapple & Coconut Streusel
Tropical Muffins with Banana, Pineapple, & Coconut Streusel
This one is special! Perfect for the middle of winter when you're craving a tropical vacation – it's not quite the same, but a little sunshine-y brightness nonetheless!
Get the Recipe for Tropical Muffins
6. Pumpkin Banana Muffins
Pumpkin Banana Muffins
I'm of the belief that there's not much cozier than a banana muffin … unless it's a pumpkin muffin! That's why I doubled up on the cozy factor with these pumpkin AND banana muffins that are on my sister blog, Good Gourds.
Get the Recipe for Pumpkin Banana Muffins
7. Peanut Butter Banana Chocolate Chip Mini Muffins
Peanut Butter Banana Chocolate Chip Mini Muffins
Peanut butter and chocolate go SO well with banana. These hearty little muffins are especially perfect for the toddler years – little hands, little muffins! So sweet.
Get the Recipe for Peanut Butter Banana Chocolate Chip Mini Muffins
8. Chocolate Banana Marble Muffins
Chocolate Banana Marble Muffins
This is an oldie but goodie banana muffin recipe, with chocolate batter swirled into the tops. So good!
Get the Recipe for Chocolate Banana Marble Muffins
More Banana Muffin Recipes from Other Amazing Bloggers
- Gluten Free Banana Blueberry Muffins from Cupcakes & Kale Chips – blueberries PLUS GF for those who can’t do gluten. Yum.
- Chocolate Banana Bread Muffins from Love and Olive Oil – Extra gorgeous with pecans and chocolate. Perfect.
- Banana Nut Muffins – Cinnamon and walnuts make a hearty muffin from Shugary Sweets.
- Banana Chocolate Chunk Muffins – LOVE all that chocolate in this perfect muffin from Year Round Pantry.
- Chunky Monkey Zucchini Banana Muffins – So much goodness! From Ambitious Kitchen.
- Sourdough Banana Muffins – Can’t wait to try this one from Farmhouse on Boone.
10+ Banana Muffin Recipes
From honey-sweetened to banana bread style, to peanut butter chocolate, to chocolate marbled and pumpkin-spiked, these 10+ banana muffin recipes are wholesome, hearty, and the perfect way to start your day (or get you through an afternoon slump). This Banana Crumb Muffin is just one example of the amazingness of banana muffins!
Ingredients
For the muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or substitute another cup of all-purpose flour)
- 1 cup rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Pinch ground cloves
- 2 medium ripe bananas (mashed (about 1 cup))
- 1 cup buttermilk*
- 3/4 cup brown sugar
- 1/2 cup vegetable or canola oil
- 1 egg
- 2 teaspoons vanilla extract
For the crumb streusel topping
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 4 tablespoons cold unsalted butter (cut into 1/2-inch pieces)
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a standard-size 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour(s), oats, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves.
- In a medium bowl, mash the bananas, then whisk in the buttermilk, brown sugar, oil, egg, and vanilla extract, stirring until blended.
- Pour the wet ingredients into the flour mixture, and whisk just until blended.
- Divide the batter between the muffin cups – about 1/3 cup worth of batter for each cup (I use an ice cream scoop with a trigger and it makes the job SO much easier!)
- Make the streusel topping. In a small bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Using a pastry blender, two butter knives, or your fingers, cut the butter into the flour/oat mixture until it is the consistency of coarse crumbs (the butter pieces should be about pea-sized). Distribute the streusel topping evenly over the muffins.
- Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool for about five minutes in the tins, then remove and place on a wire rack to cool.
- They keep in an airtight container at room temperature for 2 – 3 days, or freeze them in a zipper bag for a couple of months.
Notes
* For the buttermilk, you can use straight-up buttermilk or you can mix 1 tablespoon of white vinegar or lemon juice with 1 cup of dairy milk or plant-based milk, then let it sit for about 5 minutes to thicken before serving.
Nutrition Facts
Serving: 1muffin, Calories: 335kcal, Carbohydrates: 47g, Protein: 5g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 276mg, Potassium: 212mg, Fiber: 3g, Sugar: 21g, Vitamin A: 184IU, Vitamin C: 2mg, Calcium: 95mg, Iron: 2mg
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Hi! I’m Karen – I’m a real person with real, vetted recipes – over 900 of them! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
