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–+ servings

Add banana to muffin mix for your best moist muffins

The best moist, fluffy banana muffins! This easy scratch recipe beats adding bananas to muffin mix. Optional streusel topping included!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 281
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups well-mashed ripe bananas This is typically 3 large bananas for me
  • ¼ cup avocado oil or vegetable oil or canola oil (may substitute vegetable or avocado oil)
  • ¼ cup unsalted butter melted and cooled at least 5 minutes
  • ½ cup sugar
  • ½ cup light brown sugar tightly packed
  • 2 large eggs room temperature preferred
  • ¼ cup buttermilk room temperature preferred
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Streusel (optional)
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, cold

Method
 

  1. Heat the oven to 425F (220C) and prepare a muffin pan with paper liners.
  2. Mash peeled bananas in a large bowl with a fork or potato masher until they are thoroughly crushed.
  3. Combine the oil and melted butter, then mix thoroughly.
  4. Mix in the sugars until thoroughly incorporated.
  5. Combine the eggs, buttermilk, and vanilla extract, stir thoroughly, and set aside.
  6. Whisk the flour, baking powder, baking soda, and salt together in a separate bowl.
  7. Gently fold the dry ingredients into the wet batter until just incorporated, being careful not to over-mix.
  8. Fill each prepared muffin liner three-quarters full with batter, then set the pan aside and make the streusel topping.
Streusel Topping (optional)
  1. Stir together the flour, brown sugar, and salt in a medium bowl using a fork.
  2. Cut the cold butter into the mixture using a pastry cutter until well-incorporated and the texture resembles coarse crumbs.
  3. Distribute the streusel topping uniformly across the top of each muffin.
  4. Bake the muffins at 425F (218C) for 8 minutes. Without opening the oven door, reduce the temperature to 350F (177C) and bake for an additional 7 to 8 minutes. Test for doneness by inserting a toothpick into the center of the largest muffin; it should come out clean or with a few moist crumbs and no wet batter.
  5. Let muffins cool completely before serving.

Nutrition

Calories: 281kcalCarbohydrates: 43gProtein: 3gFat: 11gSaturated Fat: 5gCholesterol: 42mgSodium: 173mgFiber: 1gSugar: 24g

Notes

*Please note that this recipe makes about 15 muffins while most muffin tins are only 12-count.
Feel free to add nuts or chocolate chips! Just stir them in at the end.

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