What is the secret to a moist muffin?

The secret is using overripe, almost brown bananas, which add a lot of natural moisture and sweetness. Combining them with brown sugar and a little milk ensures a soft, tender crumb that stays moist for days.

What is the number one mistake when making banana bread?

The number one mistake is overmixing the batter. When you overmix, you develop the gluten in the flour, which leads to a tough, dense texture instead of a light and fluffy one.

Can you put too much banana in banana bread?

Yes, too much banana can make your bread overly dense, gummy, and heavy. It can also cause the muffins to collapse as they cool. My recipe uses the perfect amount to achieve great flavor and texture.

What can I make with ripe bananas besides banana bread?

Besides banana bread, you can use ripe bananas to make smoothies, pancakes, waffles, or even freeze them to make a healthy "nice cream." My banana oatmeal cottage cheese bread is another fun recipe to try!

Banana Muffins: The 5-Star Recipe for Perfectly Moist Muffins

Description

These are my go-to banana muffins—the kind that are tall, fluffy, and unbelievably moist every single time, thanks to a few simple tricks. This recipe is simple, reliable, and guaranteed to turn your overripe bananas into a warm, delicious treat.

Ingredients

Scale

1 ½ cups (188g) all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

¼ tsp ground nutmeg

1 ½ cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)

6 Tbsp (85g) unsalted butter, melted (or melted coconut oil)

⅔ cup (135g) packed light or dark brown sugar

1 large egg, at room temperature

1 tsp pure vanilla extract

2 Tbsp (30ml) milk

optional: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
Whisk Dry Ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
Mix Wet Ingredients: In a large bowl, mash the bananas. Whisk in the melted butter, brown sugar, egg, vanilla extract, and milk until combined.
Combine Batter: Pour the dry ingredients into the wet ingredients, then mix until just combined. If adding nuts or chocolate chips, fold them in now. The batter will be thick.
Bake: Spoon the batter into the prepared liners, filling them to the top. Bake for 5 minutes at 425°F, then, without opening the oven, reduce the temperature to 350°F (177°C). Bake for an additional 16–18 minutes, or until a toothpick comes out clean.
Cool: Allow the muffins to cool for 5 minutes in the pan, then transfer them to a wire cooling rack.

Notes

This casserole is great for making ahead of time. You can assemble the dish and refrigerate it for up to 24 hours before baking. Leftovers store well and taste even better the next day!

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 22g
Sodium: 250mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: banana muffins, moist banana muffins, bakery-style muffins, easy muffins, chocolate chip muffins, cinnamon muffins