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Bakery Style Banana Bread Muffins

Learn how to make bakery style banana muffins with domed tops! This is a one bowl banana bread muffin recipe for the whole family. Turn these into banana chocolate chip muffins with chocolate chips! Gluten free option too!

banana muffins in metal muffin tin on white background

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.

This recipe for banana bread muffins has been a long time coming.

I shared my recipe for easy one bowl banana chocolate chip bread back in 2013 (in the baby years of blogging!!) but I haven’t shared a banana muffin since!


banana muffins in brown parchment paper liners on metal cooking rack

I am 100% more likely to make muffins versus a whole loaf, unless I’m making the loaf for a specific occasion like a baby or bridal shower. I feel like loafs are fancy and muffins are more practical.

Plus the baking time for muffins is about 75% faster – meaning you get to eat muffins faster!

My favorite thing about this banana bread muffin recipe is that you make it in ONE bowl! I do a lot of dishes as a food blogger, so one bowl recipes are very convenient.

Banana muffins and chocolate chips

Growing up we always put chocolate chips in our banana bread. I thank my momma for passing her love for chocolate onto me! 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!

I made this recipe without chocolate chips but its so easy to add them in that you don’t need a separate recipe specifically for banana chocolate chip muffins. If you want chocolate chips, add 1/2 cups chocolate chips to the batter when mixing in the dry ingredients. I do prefer semi-sweet mini chocolate chips, but use whatever you like!

ingredients used to make banana muffins

How to make bakery style banana muffins from scratch

Any good banana muffin starts with ripe or (even better) over ripe bananas! You want to mash those babies well. Use a potato masher, electric mixer or blender for this step. You need about 1 cup mashed bananas.

Next, our banana muffin recipe uses oil, sugar, an egg, vanilla extract, flour, baking soda, cinnamon and salt.

banana muffin on wooden tray

How to create bakery style high domed muffin tops

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 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. You can also cover and refrigerate the dough for 1 hour before scooping into the pan. The longer the batter has to rest, the thicker the batter will become.

2. Bake at high temperature initially

Bake the muffins at a high temperate (425ºF) for 7 minutes then lower to 375ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shaped.

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.

banana muffins in metal muffin pan

Those muffin liners are so cute, where did you get them?

I used these tulip scalloped parchment paper liners from amazon.

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’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

Can you freeze banana muffins?

Yes! Allow the muffins to cool completely first. I like to wrap two muffins together (the bottoms of the muffins touching) in plastic wrap, then place all the wrapped bundles in a ziplock bag.

To thaw, either let them come to room temperature on the counter or place as many as you need in the microwave for 15 second intervals.

banana muffins in brown parchment paper liners on metal cooking rack

For a step-by-step of how to make this bakery style banana bread muffin recipe, watch this short video:

Bakery Style Banana Bread Muffins

Bakery Style Banana Bread Muffins

Yield: 9-10 muffins
Additional Time: 45 minutes
Total Time: 45 minutes

Bakery style banana muffins with domed tops. One bowl banana bread muffins for the whole family (including kids & toddlers). Awesome banana muffin recipe to use with gluten free flour! Plus turn these into banana chocolate chip muffins with chocolate chips!


  • 3 large ripe bananas, 1 cup mashed
  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 1 egg
1 tsp vanilla
  • 1 & 1/2 cups all purpose flour
1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

  • optional: 1/2 cup mini chocolate chips


  1. Mash the bananas in a blender, mixing bowl or with potato masher.
  2. In a mixing bowl combine the mashed bananas, vegetable oil, sugar, egg and vanilla extract. Stir to combine with a spatula.
  3. Add in the flour, baking soda, cinnamon, and salt, stir together with a spatula.
  4. If adding chocolate chips, mix them in now. 
  5. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  6. Line a muffin pan with muffin liners. Fill the liners to the top with batter. 
  7. Bake for 7 minutes at 425ºF, then keeping the muffins in the oven turn the temperature down to 375ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. 


Read the notes in the post above for information about why we let the batter rest and why we bake the muffins at a higher initial temperature.

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Bakery style banana muffins with domed tops. One bowl banana bread muffins for the whole family (including kids & toddlers). Awesome banana muffin recipe to use with gluten free flour! Plus turn these into banana chocolate chip muffins with chocolate chips! #bananamuffins #bananabreadmuffins #bakerystylemuffins
Bakery style banana muffins with domed tops. One bowl banana bread muffins for the whole family (including kids & toddlers). Awesome banana muffin recipe to use with gluten free flour! Plus turn these into banana chocolate chip muffins with chocolate chips! #bananamuffins #bananabreadmuffins #bakerystylemuffins


  1. 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!

  2. 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!

  3. 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!

  4. 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!!

  5. 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. 

  6. These were amazing! I’ve made them two times this past month. Thank you, for this recipe!

  7. 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!!

  8. 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. 🤷🏻‍♀️

  9. How many muffins does this make?

  10. 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! 

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