Banana Muffins {Soft & Moist}

The best, quick and easy banana muffins recipe, homemade with simple ingredients. Soft, moist, light, fluffy, airy and packed with cinnamon and topped off with streusel crumb topping.

I am always on the lookout for new ways to use up old ripe bananas. You should totally check out this collection of Ripe Banana Recipes. I bet there is something in there that you would want to make immediately.

Today's recipe is also known as banana bread muffins or banana crumb muffins or even banana cinnamon muffins. They are great as a breakfast on the go enjoy it as an after-school snack or pack them in school lunches. I also like them as a quick dessert to satisfy my sweet tooth.

How to make banana muffins?

1. Prepare batter- Make wet batter by mixing together mashed bananas, butter, oil, sugars, vanilla butter milks. Keep aside. Make dry batter by mixing together flour, baking powder, baking soda, cinnamon, nutmeg. Dump dry mixture into wet mixture and mix until combined. Pour batter in cupcake pan or muffin pan.
2. Prepare streusel topping- Mix together flour, sugar, coconut, butter. Top each muffin with this topping.
3. Bake- You can bake in cupcake liners or use a heavily greased and floured muffin pan. Bake for about 20 minutes.
4. Enjoy! Allow muffins to cool down before removing them from pan.

Can you freeze banana nut muffins?

Yes, they can be frozen in sealed airtight containers of freezer bags for up to 1 month but they must have fully cooled down first.

How long can you keep banana muffins? Do you have to refrigerate them?

You can keep them in a sealed container in the fridge for up to 3 days. I highly recommend refrigerating them rather than keeping at room temperature so they remain fresh for longer.

Variations

• Add nuts- Such as roughly chopped cashews, walnuts, pistachios or almonds or a combination of multiple nuts. Make sure they are coated in flour first.
• Add chocolate chips- Mix in ½ cup mini chocolate chips but make sure they are coated in flour first.
• Oatmeal version- Reduce 2 tablespoon flour and replace that with 2 tablespoon quick cooking oats.
• Add berries- Mix in ½ cup blueberries (coated in flour) in the batter.
• Add apples- Mix in ½ cup peeled and finely diced apples in the batter. Toss them in flour first to prevent them from sinking to the bottom during baking.
• Make mini muffins- Use mini muffins pan instead of a regular sized pan.
• Add protein powder- Add 1-2 tablespoon protein powder of your choice in the batter.
• Add a spread- Skip the streusel topping and spread peanut butter, Nutella or jam on top of each muffin, before digging in.

Tips and Techniques

• All ingredients must be at room temperature- Because they blend together smoothly and evenly.
• You must use two different baking temperature- The muffins start off baking at a higher temperature of 425 degrees F and then then halfway through, temperature is lowered to 350 degrees F. This creates the best airy texture.
• Use unsalted butter- To prevent muffins from becoming too salty.
• Adjust quantity of spices- Add more or less, depending on your preference. I used cinnamon, nutmeg but you also use cardamom or pumpkin spice or any other spices and herbs you like.
• What is a good buttermilk substitute? Buttermilk adds a lot of moisture to this recipe and should not be replaced with anything else. Just make it at home. Mix together 1 cup whole milk with 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes. Mix and then, use in this recipe.
• Don't over-mix! Because that can yield very tough and dense muffins.
• Use ripe bananas- The best bananas to use in baking are ugly ones that have lots of black spots on them. They are super sweet and a lot of natural sweetness to any baked treat.
• Both, baking powder and baking soda are required- One cannot be replaced with the other.

More Muffin Recipes

• Pancake Muffins
• Cinnamon Muffins
• Chocolate Muffins
• No Bake Breakfast Muffins
• Lemon Blueberry Muffins

Recipe

Until next time, tata my lovelies!