The Best Banana Muffin Recipe | Yummly

The Best Banana Muffin

Danielle E.: "Very moist and tasty! Will definitely use this re…" Read More
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  • 3 bananas (ripe)
  • 1/4 cup canola oil (may substitute vegetable oil, 60ml)
  • 1/4 cup unsalted butter (melted and cooled at least 5 minutes, 60g)
  • 1/2 cup sugar (100g)
  • 1/2 cup light brown sugar (tightly packed, 100g)
  • 2 large eggs (room temperature preferred)
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour (250g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk (60ml room temperature preferred)
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar (100g)
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter (cold, 60g)
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    NutritionView More

    Sodium10% DV230mg
    Fat17% DV11g
    Protein6% DV3g
    Carbs13% DV40g
    Fiber4% DV1g
    Calories270Calories from Fat100
    Total Fat11g17%
    Saturated Fat4.5g23%
    Trans Fat
    Calories from Fat100
    Total Carbohydrate40g13%
    Dietary Fiber1g4%
    Vitamin A6%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Danielle E. 7 days ago
    Very moist and tasty! Will definitely use this recipe again, maybe next time I will try the strudel.
    Valisa Grimm 2 months ago
    I 1/2 the recipe because I only had one very large, extra ripe banana. Exchanged buttermilk with Greek yogurt. (Half of 1/4 cup = 2 Tablespoons). I had about 2 tbs of cream cheese left in fridge so I chopped it cold and threw it in. I only had salted butter. Added chopped walnuts to batter and streusel and 1/4 teaspoon of pumpkin pie spice to steusel. Followed rest of recipe and came out great! Usually husband complains banana muffins are too heavy, but this is a light airy recipe of great color and texture. Came out beautiful from oven!
    Miri Mandel 2 months ago
    I could not find the recipe directions until after I baked the muffins ( they are all the way down in the link). So I just put the ingredients one at a time mixing after each. I also put it in the oven at 350 for almost 30 minutes and it turned out great. It’s moist and spongy and the taste is great! I also used water instead of buttermilk because I didn’t want it to be dairy and it was still great!
    These are delicious! I did use an extra banana than the recipe called for because I had an extra overripe banana than the recipe called for. 😁 Worked great. Thank you for the excellent recipe!
    Stephanie Bingham 7 months ago
    The banana muffins were delicious they were moist had a great taste and overall just a great muffin. I made jumbo muffins so I was able to get six large muffins.
    Foodie 7 months ago
    They turned out as described. Moist and tasty. I made mini muffins and added chopped walnuts . My husband told me I burnt one so he said he must eat it! They don’t look burned to me. Thank you for the recipe. I will make these again.
    Pierce Brooke 8 months ago
    These were light and fluffy. I didn’t have buttermilk so substituted vanilla Greek yogurt. Also didn’t have canola or vegetable oil but had coconut oil on hand. We made 6 muffins, 6 donuts, and 12 mini muffins out of the single batch. The streusel topping made them! Thanks for this awesome recipe.
    Sites 8 months ago
    Best muffins ever! I used chocolate chips and they were so yummy!