I usually send my ripest bananas straight into banana bread, but they make some bomb banana muffins too! I like my muffins super moist and full of banana flava, so I always take it a step further. Before mashing, I roast the bananas to bring out more of their natural sweetness. If you’ve just been making banana muffins without roasting them first, you’ve been missing out! My other secret to literally the best banana muffins is hittin’ the tops with plenty of turbinado sugar for a bakery-style look and crunch. Good luck stopping at one y’all!
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How to Make The Best Banana Muffins
These step-by-step photos show how to make bakery-style banana muffins, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Banana Muffins Recipe
1. Roast the bananas in their peels
Place the bananas on a baking sheet and roast until the peels are completely black and glossy. Let them cool slightly before handling.
2. Peel and mash the roasted bananas
Remove the peels and mash the bananas, including any liquid they released. Set aside.
3. Whisk together the dry ingredients
Whisk the flour, baking soda, salt, and cinnamon together until evenly combined, then set the bowl aside.
4. Brown the butter
Melt the butter over medium heat. Keep cooking and swirling the pan occasionally until it foams, turns golden brown, and smells nutty.
5. Beat the brown butter and sugar together
Let the brown butter cool until it is no longer hot but still liquid. Add the brown sugar and beat until the mixture is combined and slightly thickened.
6. Add the eggs and remaining wet ingredients
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Mix in the sour cream and vanilla bean paste.
7. Add the dry ingredients
Gradually add the flour mixture and beat on low just until combined.
8. Mix the mashed bananas into the batter
Add the mashed bananas and mix on low until evenly distributed. Scrape the bottom and sides of the bowl so no batter gets left behind.
9. Fill and top the muffin liners
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops generously with turbinado sugar and gently press it into the batter.
10. Bake your moist banana muffins
Bake until the tops are golden, and a skewer inserted into the center comes out with a few moist crumbs. Cool briefly in the pan, then move the muffins to a wire rack.
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PRO TIP: Sometimes I fold chopped pecans, walnuts, or chocolate chips (my fave!) into the batter. You can stick with one or mix and match. Just keep the add-ins to ¾ cup total so they don’t weigh these babies down.
Full Banana Muffins Recipe
Banana Muffins Recipe
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Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- Pinch of ground cinnamon
- ½ cup unsalted butter
- 1 cup dark brown sugar tightly packed
- 2 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla bean paste
- 12 oz very ripe peeled bananas about 1 ½ cups or 3 large bananas
- Turbinado sugar for topping
Instructions
- Position a rack in the center of the oven and preheat the oven to 350 F. Line a standard muffin pan with liners or spray well with cooking spray.
- Place the bananas (peel on) on a baking sheet and roast for 12 to 15 minutes, or until the skins are completely black and glossy. Remove from the oven, allow to cool slightly, then peel and mash the bananas, including any liquid released. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside these dry ingredients.
- In a small saucepan set over medium heat, melt the butter. Continue cooking, giving it a swirl occasionally, until the butter foams, then turns golden brown and smells nice and nutty. Remove from heat and allow it to cool until no longer hot but still liquid.
- In the bowl of a stand mixer with the paddle attachment, combine the browned butter and sugar. Beat on medium speed until combined and slightly thickened, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Reduce the mixer to low and add the eggs, one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
- Add the sour cream and vanilla bean paste all at once and beat on low until combined. Gradually add the dry ingredients and beat until just combined.
- Add the mashed bananas and mix on low until evenly distributed throughout the batter. Scrape down the bottom and sides of the bowl once more, and mix briefly to ensure everything is incorporated.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops generously with turbinado sugar, gently pressing it into the batter.
- Bake for 18 to 24 minutes, or until a skewer inserted into the center of a muffin comes out with a few moist crumbs attached.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature. Store tightly covered at room temperature for up to 3 days.
Notes
How to Store
- Room Temp: Let the muffins cool completely, then store them in an airtight container for up to 3 days. Place a paper towel underneath the muffins and another over the top to soak up any extra moisture.
- Fridge: You can refrigerate them for up to 5 days, but I don’t really recommend it. The fridge can dry them out.
- Freezer: Wrap the muffins individually in plastic wrap, then add them to a freezer-safe bag. They will keep for up to 2 months. Thaw them on the counter or overnight in the fridge.
Nutrition
Recipe Tips
- Let those bananas get UGLY. I wait until mine are covered in brown spots before I even think about baking with them. The riper they are, the sweeter and more flavorful these banana muffins will be.
- Measure the flour right. Spoon it into the measuring cup and level off the top. Scooping straight from the bag can pack in too much and dry out your muffins.
- Don’t overmix the batter. Once the flour disappears, leave it alone. Too much mixing will make the muffins dense.
- Fill the cups evenly. I always grab my cookie scoop for this. Helps all the muffins finish baking around the same time.
Recipe Help
Nope! If your bananas are already super ripe, you can mash them and add them straight to the batter. Roasting just makes the banana flavor and sweetness hit a lil harder.
You may have added too much banana, packed in too much flour, or overmixed the batter. Measure everything carefully (don’t go by heart!) and stop mixing as soon as the batter comes together.
They were probably overbaked or had too much flour. Start checking them at the lower end of the baking time and pull them when a skewer comes out with a few moist crumbs.
Fo sho boo! Thaw them completely and mash them with the liquid they release. Measure out 12 ounces or about 1½ cups and skip the roasting step.
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