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! 

  11. Thank you for the recipe!! They were great!! Can I ask you what type of paper you use for the muffins (The brown one)?

  12. 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.   

  13. Delish! Added a few walnuts instead of chocolate. Very simple.

  14. 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!

  15. I made the banana muffins this morning. They are amazing!

  16. 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. :)

  17. 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!

  18. 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. 

  19. 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!

  20. 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!

  21. 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! 

  22. 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.❤️

  23. 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!

  24. 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! 

  25. 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!

  26. Recipe was great! Ended up doubling the cinnamon quantity and adding 1/2 cup of pecans. Big approval from the roommates! :)

  27. 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!

  28. 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!

  29. 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? 

  30. 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!

  31. 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!

  32. 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. 

  33. 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!

  34. 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 😋

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