Banana Bread Muffins
My perfect banana muffins are loved by thousands of families! Try my recipe once and you’ll see why this is a trusted recipe for big bakery style muffins! After 6 months testing and developing muffin recipes, I am sharing all my best tips with you!
I make these at least once a week in my house and my twin toddlers and husband devour them! They are so easy and so delicious!!! I double the batch every single time. Thank you for such a wonderful recipe.
-Sarah
Want to make muffins that will wow your friends and family? I spent 6 months testing and developing muffin recipes with tall, bakery-style tops, and now I’m teaching you the easy steps I perfected over that time.
I joke and say that muffins are my love language. Muffins are probably one of my favorite “treats” because you can eat them anytime of the day.
You won’t have to make any of the baking mistakes that I did along the way when you follow my step-by-step instructions.
Anyone can make an easy muffin recipe, but there are key elements to making the muffins perfectly moist and tall at the same time.
That is what you’ll learn when you follow the steps below. The best part is, you don’t have to be a pro baker. Even if it’s your first time baking, I’ll walk you through the steps so your muffins come out bakery perfect!
This Banana Bread Muffin Recipe is practically perfect in every way
Growing up we always put chocolate chips in our banana bread. I figured everyone put chocolate chips in their banana bread. I remember meeting friends when we lived in Illinois who had never heard of putting chocolate chips in banana muffins, I was shocked!
If you want banana chocolate chip muffins, add 1 cup of chocolate chips to the batter when mixing in the dry ingredients. I do prefer semi-sweet mini chocolate chips, but use whatever you like!
Banana Muffin Recipe Ingredients
- ripe, spotty bananas: adds banana flavor and moisture
- vegetable oil: adds fat and moisture
- granulated sugar: adds sweetness and flavor
- egg: binds the batter together by providing structure
- vanilla extract: adds flavor
- all purpose flour: flour is necessary to build structure
- baking soda & baking powder: helps to leaven and lift the batter
- cinnamon: banana bread benefits from cinnamon!
- salt: just a pinch to balance the sweetness and enhances the other flavors
How to quickly ripen bananas
Spotty, over ripe bananas make the best banana muffins! If your bananas aren’t ripe, you can fix that!
Place the bananas on a foil lined baking sheet in a 300ºF oven for 30-40 minutes, until the peels become black and shiny. Roasting them in the oven causes them to become sweet and mushy.
How to make Banana Bread Muffins
- Mash 4-6 large bananas, then measure out 2 cups. It’s important to measure the banana since the size of each banana can vary so much.
- In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula.
- In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, and salt.
- Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners super full with batter, about 6-8 heaping tablespoons. Top the muffins with additional nut pieces and sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
Total time required
- 5 minutes to prep the batter
- 15 minute rest (this helps produce domed tops!)
- bake for 7 minutes at 425ºF
- bake for 13-15 minutes at 350ºF
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!
1. THE REST PERIOD
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. FILL EVERY OTHER MUFFIN CUP
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. FILL THEM TO THE TOP
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. BAKE AT HIGH TEMPERATURE INITIALLY
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
Banana Bread Muffins Recipe pro tips
- Don’t skip resting the batter: Resting the batter for 15 minutes is an integral part of this banana muffin recipe.
- Measure the mashed banana. Banana sizing varies so much, so for best results mash the banana then measure in dry measuring cups.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
How to make Banana Muffins gluten-free
I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur Gluten Free Measure for Measure Flour.
Use it as a one for one substitute for regular flour. You can also follow our recipe for gluten free banana muffins.
Banana Muffin storage
To store these muffins, make sure your baked muffins are completely cooled before you store or freeze them! You can store these muffins in an airtight container at room temperature for 3 or 4 days.
You can also freeze these in a freezer-safe container. I like to wrap mine two at a time, end to end, in plastic wrap and store my wrapped muffins in a freezer zip-lock bag.
You can thaw them individually to satisfy a sweet tooth whenever you want to! To thaw, you can leave them out on your kitchen counter or heat them in the microwave for 15-second intervals until they’re thawed completely.
Banana Bread Muffin Recipe FAQs
If your banana muffins feel dry, the ratio of flour to bananas may be off or the bake time may be too long. Be sure to properly measure the flour on a kitchen scale as well as measure the mashed banana in cups. Also watch the bake time. You want to remove the muffins from the oven once a toothpick inserted in the center comes out clean.
The secret to fluffy muffins is using vegetable oil and baking powder. The vegetable oil keeps them soft while the baking powder gives them lift.
Many banana bread recipes specifically call for overripe bananas because they provide the best flavor and moisture. So, if you have bananas that are too ripe to eat on their own, they can be perfect for making banana bread muffins. Just be sure to remove any overly mushy or moldy parts before using them in your recipe.
If your banana muffins are turning out heavy, a few possible reasons could be over-mixing the batter, incorrect measuring of ingredients, not using enough leavening agents, or improper oven temperature. To fix this, mix the batter just until the wet and dry ingredients are incorporated. Ensure accurate measurements of flour, leavening agents, and liquids. Check oven temperature with a thermometer for accuracy.
More Recipes
Banana Bread Muffins Recipe
Ingredients
- 4-6 large ripe bananas, about 2 cups mashed, be sure to measure the mashed banana
- ¾ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla
- 3 cups all-purpose flour, 360 grams
- 1 ¼ cup granulated sugar
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup semi-sweet chocolate chips, optional
Equipment
Instructions
- Mash 4-6 bananas, then measure out 2 cups using dry measuring cups, not liquid measuring cups. It’s important to measure the banana since the size of each banana can vary so much.
- In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula.
- In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, and salt. If adding chocolate chips, mix them in now.
- Gradually mix the dry ingredients to the wet ingredients, mixing by hand just until combined. The batter will be thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter.
- Fill the liners super full with batter, about 6-8 heaping tablespoons. Top the muffins with sanding sugar. Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
I adore Banana Chocolate Chip muffins. Thank you so much for the recipe. You saved me a 4-hour roundtrip in order to satisfy my muffin madness. Do you by any chance have a recipe for Streusel Topped Orange Cranberry Muffins? The store bought mix I used disappeared from the shelves. I hope you can help me, Beth. If you can, that would be great. If the secret slips through your fingers like it has mine, don’t worry about it. I’m still going to be a fan of your blog.
Hi Lauri! No I don’t have a recipe for orange cranberry muffins but it sounds so good! I’ll add it to my idea list!
Eliminate all the ads before you can get the recipe, that just turns me off to continue reading.
Hi Shirley! Thanks for visiting! This blog is my full time job and how I provide for my family. I share the recipes that I create for free to the public and rely on income from the ads that are displayed to support my family! You get a free recipe out of the deal! Yes, there are ads displayed during your experience, but hopefully now that you understand why there are ads, you’ll be supportive!
Hi I’m wondering if I use a dry or wet measure for the mashed bananas for this recipe? My banana bread loafs always have a raw channel in them, & it could be because of too much banana. I dont want it to be the same way with my muffins…or too dry using too little!
Hi Kait! I smash up my bananas and then measure!
Made these this morning and they were the best muffins I have ever made. This will be my go to recipe from here on out. Delicious!!
So so glad they came out well for you!
OH MY GOODNESS! I made a triple batch of these for the first time today for a fundraiser. I was a little leery to fill them so full. But I did, and I got 24 of the most perfectly domed muffins ever! I’m going to make another batch for my family. Do you think this method of allowing the batter to rest & baking at the initial high temperature would work for blueberry or other muffins? Thank you for such a great recipe!
Do you have a recipe for a moist chocolate domed cupcake? I use the Hershey cocoa recipe, but they are always flat.
Hi Elaine! Yes you can use the method of allowing the batter to rest and baking at a higher initial temperature for any muffin or cupcake recipe! I have a chocolate cupcake recipe here: https://thefirstyearblog.com/chocolate-cupcakes/
These were amazing! I’ve made them two times this past month. Thank you, for this recipe!
Yay! So glad to hear!
I don’t usually comment, find a recipe, make the recipe and move on. BUT I found these on a whim tonight, whipped them up and saw you mentioned a GF easy version. So at the same time, I did some GF ones using Bob Mill’s GF flour. And both version were sooooo good. Top heavy and yummy. Gonna be a regular for us. Thank you!!
SO glad to hear that! Thank you for your comment, Dawn!
Hi Beth. I’ve tried this recipe twice now. The first time I made them for an after school snack for the kids and they were amazing!! Everyone loved them so much I decided to make another, double batch. This time however, I made the recipe and let it sit in the fridge overnight. I just went to bake them and they didn’t rise and they turned out so heavy to the point you can’t even eat them. ? Is there something different I need to be doing to get these to work after being in the fridge? I even let them sit on the counter for about a half hour to try and get the dough back to room temperature first. Thanks for any help. Next time I’ll probably just bake them right away. ??♀️
Hi Katie! Thanks for sharing your experience! I’ll update the post based on your feedback!
How many muffins does this make?
9-10 muffins! It’s noted at the top of the recipe card under the title.
Hi! I just baked these for a second time, love the easy recipe and great results! A real hit with my family, especially my grandkids!
So so glad to hear that! Thank you for sharing!
Thank you for the recipe!! They were great!! Can I ask you what type of paper you use for the muffins (The brown one)?
Hi Paulina! I noted the liners I used in the post too, but here’s the link to amazon: https://amzn.to/2CZra3E
I make these at least once a week in my house and my twin toddlers and husband devour them! They are so easy and so delicious!!! I double the batch every single time. Thank you for such a wonderful recipe.
I just wanted to say that I love this recipe. I am not a big fan of banana muffins, these were really good. I made them for my grandkids. I know they will love them.
Oh, I am so glad you loved it!
Delish! Added a few walnuts instead of chocolate. Very simple.
Walnuts are a great choice too!
These are the best and easiest muffins. They truly are bakery style. I even bought the parchment liners so I could make them for my friends and have them looks extra special. i will never make banana bread again.
HOT DANG! You just made my day, thank you Chris! So glad you LOVED the recipe, we do too!
I made the banana muffins this morning. They are amazing!
They are an AWESOME breakfast! So happy you enjoyed them!
I made this recipe and the muffins were perfect and delicious. I would like to make a batch of minis. How would you adjust the baking times?
I haven’t done mini muffins with this recipe so I can’t suggest an accurate baking time!
I’ve made these twice already for my husband and I. He has changed to a gluten free, dairy free lifestyle so I used Bobs Red Mill flour and these are the BOMB! He takes them to work as an afternoon snack. Thanks for sharing this recipe. I’m going to try and make a blueberry version next. :)
WOOHOOO!!!!!! I love the idea of a blueberry version too!
I made these for a family gathering and they were a huge hit! :)
Could I use this same recipe to make a loaf? How would the cooking time vary?
Hi Ashley! I haven’t converted this recipe to a banana bread loaf, but I’ll add it to my recipe to-do list!
This is a great recipe. I often read the ingredients list and throw it together avoiding the directions however, when I noticed there was no baking powder which I often put in muffins I went back to the directions and I am glad that I did. These are beautiful tasting and looking muffins. Also thanks to the other comments … where people actually tried the recipe. So often people comment on how good it looks before trying it.
Thank you Christie!
Any recipe I only have to get one bowl dirty for, I am all about it! I have made these muffins a few times and even used a mini silicone muffin tin for my daughter and she loves them too. I live at a high altitude and didn’t even need to adjust the recipe. Thank you so much for sharing!
The less the mess, the better for sure! So happy you and your daughter are enjoying them!
These turned out great! Definitely my new go-to recipe for banana bread muffins! My only gripe is that it only makes 10, those 2 empty cups looked so sad lol, I’ll just have to double it next time!
Made these muffins when I was trying to experiment with baking. I am a good cook but useless at baking. Oh my days though! I have made these twice a week for about a month now! Absolutely loving this recipe and I’m only getting better with my dome shape. Huge hit with family, friends and work colleagues and the recipe has been passed about loads! Very impressed!
Love to hear that you and your family are enjoying them!
Thank you for a perfect recipe, I put peanut butter chips and white chips in one batch and mini chocolate chips in the other batch. Grandkids loved them . It was a save to my Pinterest.❤️
That sounds amazing! Thank you for saving!
Do you need to grease the tops of the pans where the muffin top would bake? I’ve made the chocolate chips ones and greased them but noticed it doesn’t say to? Is that why mine got a touch extra brown (not quite burnt in areas)
I don’t grease mine. They will naturally stick to the pan, but I have a trick! Allow them to cool in the pan for 10 minutes, then use a butter knife and gently go around the edge of the muffin, using the butter knife to gently release them from the pan.
These are a win win! The recipe couldn’t be easier and they are delicious! I love the big, domed top of the muffin. I added chocolate chips and pecan chunks. Thank you for sharing both your recipe and the tips!
Love to hear that! Thank you, Billie!
These were delicious! Just double the recipe; it doesn’t make that many, and you’re going to want more! I added some Justin’s vanilla almond butter to the recipe for added protein and it worked great!
Love this recipe! It was a hit with my family!
I have tried countless healthy banana muffin recipes, and they always end up way too ‘healthy’ tasting! I made these today, with a few modifications, and they are amazing! I used 1 cup regular flour, then a mix (half cup) of oat bran and ground flax seed instead of the remaining half cup of flour. I used chopped walnuts instead of chocolate chips. We didn’t have the nice cup liners on hand, so used regular muffin papers, and the recipe made 12 perfect, bakery-looking muffins. The only two things I’ll change the next time I make these are 1) to use a fork to break up the flour chunks a little better, in addition to mixing with a spatula, and 2) soaking the walnuts in Maple syrup for a while in advance, so the nuts don’t dry the muffins out at all. Thanks so much for this recipe, it is my new go-to for banana muffins!
Recipe was great! Ended up doubling the cinnamon quantity and adding 1/2 cup of pecans. Big approval from the roommates! :)
Thank you for sharing. This is a quick & easy recipe that is delicious . Next time I am going to add blueberries with a streusel topping. This time the mini choc. chips were great. Thanks for your tips!
I made this last night and because I wanted to finish up with a few extra ingredients, added a home canned jar of drained and chopped peaches, coconut and chopped maraschino cherries. Delicious! The base recipe and hints are excellent and this is the recipe i have been searching for for years! I did not have any liners(live in a very rural area)so just had to use the tin only and it worked just fine. Ordered them last night though!
Made these muffins last night and my family loved them, great tip on how to get a nice dome shape. Quick question, do you happen to have a chocolate chip muffin recipe?
Hi Aimee!! I don’t have a chocolate chip muffin yet (I’m assuming you mean without bananas). But here are the rest of my muffin recipes: https://thefirstyearblog.com/recipes/muffins/
I usually freeze my too ripe bananas, can I use them in this recipie?
Hi Peggy! Yes!! I’ll microwave my frozen bananas until they are thawed, then I’ll blend them!
Very yummy! I did adapt a bit to make lower carb and it worked very well. I used 1/2 cup all purpose flour, 1/2 cup almond flour and 1/2 cup flaxseed. Oh, also subbed coconut oil for vegetable oil. Thanks for the recipe!
These were incredible! I didn’t have baking soda so I substituted 4x the amount of baking powder and it worked just fine. I didn’t measure the bananas, but I used 4.5 overripe ones. I’ve never had muffins turn out as good as these. I didn’t have any chocolate chips, but wanted to play around with flavors, so I added butterscotch chips to just 1 of the muffins and OMG! I didn’t expect it to be very good, but it was seriously such a great flavor combination, highly recommend.
I love a buttery banana bread, is it possible to use butter instead of vegetable oil?
Hi Erlinda! I haven’t tried this recipe with butter. You could cut the amount of vegetable oil in half and substitute melted butter for the other half! That usually works good!
Ohhhhh My Starzzzz…. These have got to be one of the BEST Banana bread Muffins I’ve ever eaten.. Yes, they are truly Bakery Style. ? ????
This will definitely be my “go to” recipe from now on. I bet this would also be yummy with peanut butter chips The 15 minutes of rest time & baking at a higher temp for the 7 minutes is GENIOUS‼️ Bravo‼️‼️‼️? my muffins had the BIGGEST dome on them.. So wonderfully moist & fluffy ?
Hi! We LOVE these muffins, especially my 2-year old son. He had these for his birthday instead of cake lol. My question is, would I be able to add blueberries instead of chocolate chips? If so, would I need to make any adjustments? Thanks in advance!
I love the idea of adding blueberries! I wouldn’t make any adjustments to the recipe. Gently stir in the blueberries at the end (when stirring in the dry ingredients). Add extra blueberries to the tops of the muffins if you want too!
I love making your recipe! I’ve made these several times now. My sons don’t eat bananas, but they are in love with these muffins. I add dark chocolate chips and walnut chips. Thanks!
Just when I was about to call it quits after many recipes and failed attempts later, I found this fantastic recipe! I never comment on posts, but this one was too delicious and successful, I just had too! The resting of the dough and the high temperatures really made a difference, and I was able to achieve bakery style, high domed muffin tops!! The muffins were incredibly moist, and so yummy too.
Thank you so much, this recipe is definitely a keeper!
I will definitely be making these again! Maybe the easiest recipe I have ever tried and very delicious. The cleanup is even minimal which is a bonus! I made one batch of 12 muffins in a medium sized silicone muffin tray with a little bit of butter as grease. I followed the measurements but used a couple different ingredients instead. I didn’t have all-purpose flour and used blending flour because it was all I had. I also used a blend of avocado oil, canola oil and sunflower oil as a substitute for vegetable oil. I made 8 muffins plain without chocolate chips as per my partner’s request and added dark chocolate chips to the remaining batch for me. I love how the outside came out golden brown and a little bit crispy and the middle was light, fluffy and fully cooked in the center.
In the comments, I read that someone used coconut and canned peaches! That sounds like an amazing summer treat and cannot wait to try this recipe again!
I enjoy baking for my friends and family as a nice gesture or gift giving and think this would be a perfect idea for just that!
Thanks again for sharing.
This has become my go to recipe. My Mom now brings me bananas weekly so I can make a batch for her house when I make a batch for my house lol. Thanks so much for sharing!
Hi Beth! I’ve been following your blog for quite sometime and I’ve tried many of your recipes but this is the fist time I’m leaving a comment. These Muffins were absolutely divine! The texture, sweetness, domes – everythign was absolutely perfect! I decided to make the muffins because I had so many over-ripe bananas and boy am I glad I did :)) Thank You for always serving us such easy-to-make recipes!
Tharra, you made my day!!! 🤩
Has anyone made these into mini muffins? How did you adjust the time?
These are wonderful. Quick, easy and delicious. THANKYOu
I’ve made a dozen different banana Walnut chocolate chip muffin recipes during the pandemic. They all taste fine, but they all looked like sunken, sad blobs. Until today! I got at least a 2″ dome on each muffin and, though they just came out of the oven and are too hot to eat, they look spectacular. (I used chopped walnuts and espresso chips, btw) Thanks for the hints! xoxo
A family favorite – thank you! Please share if you also have suggestions for a yummy cranberry / orange muffin recipe.
Love this muffin recipe! Best banana muffins ever.
Can this recipe be converted to a loaf? If so what would the cooking time be?
Hi Melanie! I haven’t converted this particular recipe to a loaf, but I do have another banana bread recipe here: https://thefirstyearblog.com/easy-banana-chocolate-chip-bread/
Could I add in rolled oats instead of chocolate chips? Or would that make it too dry?
Hi Emee! I have’t tried that myself, so I can’t offer a proper recommendation!
These are delicious! This is going in my “family favorites “ here on Pinterest! They are seriously so good! Do you have any nutrition information for them? Thank you!
These look amazing! I wanted to do mini muffins. How would that change the baking time? Thanks!
Hi Carrie! This is only a guess because I haven’t baked these as mini muffins myself, but 10 ish minutes at 350º. Do not bake at 425 for 7 minutes, I would just bake at 350 the whole time.
Omg, I’ve finally found it, an actual Bakery Style Muffin!!! These were fantastic, in fact I’m baking up a double batch right now. That’s twice already this month!! I’ve tried all kinds of recipes but they were just your ordinary muffin. I’ve never seen my husband eat so many muffins & that’s the truth🤣. Thx😄
Thank you for this amazing, easy recipe. These are the best banana muffins I have ever made and tasted. They have that perfect high dome making them look extra fancy.
My granddaughter wants lemon poppyseed muffins with raspberries. How will I adjust the recipe to get these perfect dome topped muffins. Any suggestions please and thank you!!!
I have made this recipe several (probably more than 10) times now! Always turn out so yummy and perfect! 😍
Hands down, this is the best banana muffin recipe on the internet! Big, perfect, delicious muffins every time.
These are delicious!! I’ve made my fair share of banana muffins, but these are so YUMMY! Thank you for the recipe!!! 😍
I tried these and it tastes amazing! I put white chocolate chips instead (that’s what I had at home) and it was so delicious! Definitely making them again.
These are the best muffins I have made in over sixty years of cooking. I used half cup of chocolate chips just so my grandson would like them. Thanks for sharing this recipe.
I really enjoyed this recipe. I doubled it and it still came out great. I added the cup of chocolate chips and one cup of chopped walnuts. Made exactly 24 muffins.
These banana muffins are Fantastic !
I added chocolate chips everyone loved them will definitely add them to my rotation.
Thank you for this recipe! They came out AMAZINGLY!! I put the batter in the fridge, covered for 1 hour. Also did the temperature change as suggested. They came out so nice, everyone thought they were store bought lol. I did half chocolate chips and half Reese’s pieces chips. I Also did half Vanilla and half caramel flavour. Pressed some chips (upright) in the batter before baking. They tasted really good! Wish I could share a picture! Thanks again! I will be making this over and over again!
Made these today! They were delicious and the tops were super high! Followed the recipe as written and it was awesome! Husband ate 3 in one sitting!
I’ve tried many muffin recipes but this was the simplest yet tastiest muffin in comparison! And of course I had to follow all Beth’s “must do” for that super dome. Can’t wait for the cookbook!!!
This recipe turned out excellent!! Super domes and mountain peaks!!!
Added chia seeds and flax seeds to increase healthy aspects and it still turned out great!
Resting makes all the difference and the temp changes as you bake!!
Easy to follow too
Have you ever made these as mini muffins!
Woukd there be any adjustments on cooking times?
These muffins were amazing! They were absolutely perfect looking and yummy! I loved that I could follow the recipe and directions exactly and they came out just like they were supposed to!
Thank you so much for your recipe!
We are trying to cut calories and fat so subbed a sugar free cake mix and used crushed pineapple instead of oil. Also used Splenda brown sugar mixed with pecans for topping. I used all your tips, the muffins are amazing! You are an amazing creator, I so enjoy watching your IG and reading the recipes!
Thanks again!
These are so good! I measured the banana in a liquid measuring cup so I ended up using 6 bananas… ended up with 15 muffins!
New go-to recipe for those old bananas sitting on the counter! Used part of the batter to make some in a mini muffin pan( spread out like the larger muffins for the dome effect!) Adjusted the time and they turned out perfect for those picky granddaughters of mine! Added white chocolate chips and pecans ! Both girls ate the muffins!( weirdly one didn’t like the white bits but ate it anyways!) A win for me! Thanks for sharing the recipe! 🇨🇦
These muffins turned out amazing!!
I had a pile of ripe bananas and knew it was time to try my hand at the super domes! The recipe came together so easily. Refreshing to not have to haul out a mixer of any kind. Followed the timings and recipe to a tee. My timer was getting a workout! But I wanted to out the odds in my favour for best results.
For my batch of muffins, I did the first 6 just plain banana. I know that means I added the chocolate chips to the remaining batter later than the recipe instructed but everything still worked out perfectly. I used tulip papers for a total bakery muffin experience. My tulip papers took 1/2 cup of batter. My muffins, both plain & chocolate chip, ended up with perfect super domes, delicious flavour, and very moist!!! The batch made 12 and there are only 3 left if that’s any indication 😉
Thanks for an amazing recipe and I can’t wait to try my hand at some others!!
Interested in what adjustments need to be made for mini muffins?
Follow the instructions as listed to prepare the batter. Then fill each cavity full with batter and bake at 400ºF / 200ºC for 10 minutes or until a toothpick inserted in the center comes out clean.
I would give this recipes more than 5 stars if I could! I came across one of your videos on Instagram, and instantly knew that I needed to try to make the high domed muffins. Thank you for your tips and tricks, I have made four of your recipes, and they have all turned out perfectly. I have to eat gluten-free and have use the king Arthur’s flour with great success. Thank you for providing this new mom with a very fun and delicious hobby!
How to use frozen bananas? I have a whole bunch of frozen bananas and I find that when I defrost..they tend to be like syrup and very wet.
Thaw them in the microwave, mash and measure! Its normal for them to be very wet and super mushy!
Super duper. Made these yesterday using your frozen banana recommendation.
Came out perfect. And I got 18 full muffins!!!
How do I half this recipe?
Absolutely delicious banana muffin recipe. I made a batch for camping this weekend. She’s dead on in how to create the dome!
Pretty easy and simple. The only thing I don’t like Was waiting the 15 minutes lol. I think my oven runs hotter cause I took mine out before 13 minutes of the second bake.
Definitely making more kinds of these super domes. Thanks Beth
Love the recipe and all the insights to make the best muffins. I am eagerly awaiting your cookbook. I’ve already preordered. Quick question, do you use a standard size muffin tin for all your recipes?
Hi Hilary! Yes, I use a standard 12 count aluminized steel muffin pan.
I just made these and they are amazing – moist but crispy on top, the perfect bite every time!! Your recipes are never a fail – perfect, beautiful, bakery-style muffin tops that impress everyone I share them with. Thank you!!!
Hi, the second time doing the recipe The amazing grandkids love it.