Banana Muffins {Soft & Moist} - CakeWhiz

Banana Muffins {Soft & Moist}

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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.

Soft and Moist Banana Muffins Recipe

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.

Banana Bread Muffins

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.
  • Banana chocolate chip muffins– Mix in 1/2 cup mini chocolate chips but make sure they are coated in flour first.
  • Banana oatmeal muffins– Reduce 2 tbsp flour and replace that with 2 tbsp quick cooking oats.
  • Banana blueberry muffins– Mix in 1/2 cup blueberries (coated in flour) in the batter.
  • Add apples– Mix in 1/2 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 tbsp 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.
Easy Banana Muffins with Streusel Crumb Topping

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 tbsp 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.
Best Banana Muffin Recipe

More Muffin Recipes

Soft and Moist Banana Muffins Recipe
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Soft and Moist Banana Muffins

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Best, quick and easy banana muffins recipe, homemade with simple ingredients. Soft, moist, packed with cinnamon and topped off with streusel crumb topping. 

Servings: 14 Muffins
Course: Dessert
Cuisine: American
Keyword: breakfast on the go, leftover banana recipe
Calories: 289 kcal
Author: Abeer

Ingredients

Muffins
  • 3 Bananas Ripe, Peeled, Mashed
  • 1/4 cup Coconut oil Can also use olive oil, corn oil, canola oil or vegetable oil
  • 1/4 cup Butter Unsalted, Melted
  • 2 Eggs Large
  • 1 tsp Vanilla extract
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1/4 cup Buttermilk
  • 2 cups All-purpose flour
  • 1 tsp Cinnamon powder
  • 1/4 tsp Nutmeg powder
  • 1.5 tsp Baking powder
  • 1/2 tsp Baking soda
Streusel Crumb Topping
  • 1/2 cup All-purpose flour
  • 1/3 cup Brown sugar
  • 2 tbsp Coconut Desiccated
  • 1/4 cup Butter Unsalted, Cold, Cut into small cubes

Instructions

  1. In a large mixing bowl, add bananas, coconut oil, butter, eggs, vanilla extract and mix until combined.

  2. Mix in granulated sugar and brown sugar. 

  3. Add buttermilk and mix until smooth. 

  4. In another mixing bowl, whisk together flour, cinnamon powder, nutmeg powder, baking powder, baking soda. 

  5. Dump this dry mixture into the wet mixture and mix until just combined. DON’T OVER-MIX! 

  6. Pour batter in greased and floured cupcake pans. You can also line the pan with cupcake liners. Keep aside.

  7. Make the streusel topping: Whisk together together flour, brown sugar, coconut in a mixing bowl. Then, add butter and use a fork or pastry cutter to mix everything together until you have coarse crumbs. 

  8. Sprinkle this streusel topping over each muffin.

  9. Bake at 425 degrees F for 8 minutes. Then, lower the temperature to 350 degrees and bake for another 8 minutes or until an inserted toothpick in the center comes out clean. 

  10. Let the muffins cool down before removing them from the pan. If you did not use liners, you may have to run a butter knife around each muffin to loosen them for easy removal. Enjoy!

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 
Nutrition Facts
Soft and Moist Banana Muffins
Amount Per Serving
Calories 289 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 8g 40%
Cholesterol 41mg 14%
Sodium 121mg 5%
Potassium 202mg 6%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 23g
Protein 3g 6%
Vitamin A 5.2%
Vitamin C 2.7%
Calcium 5%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

Until next time, tata my lovelies!

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