These bakery-style banana muffins are the best: moist, richly banana-flavoured, and just sweet enough. The bakery technique gives them a tender, fluffy crumb and the irresistible muffin top.
My kids and I make these muffins about once a month. They’re a household favourite and a perfect way to use overripe bananas.
What Makes These Banana Muffins Different?
The key is simplicity: no nuts or fancy toppings, just classic flavours. Another important tip is using 3 1/2 large ripe bananas for extra moisture and pronounced banana flavour.
I started increasing the banana amount when my toddlers helped bake. They often snacked on bananas before I could mash them, and one batch where they ate none turned out especially moist and flavorful. Now I always add the extra banana.
Why You’ll Love Them
Simple ingredients. These muffins use everyday pantry staples you likely already have.
Made by hand. No mixer required — everything is mixed by hand for an easy, homey process.
Perfect texture. The muffins are soft, moist, and tender.
Delicious flavour. Pronounced banana taste without being overly sweet.
What Is a Bakery-Style Muffin?
A bakery-style muffin uses two oven temperatures to create a high, domed top. Start baking at 425°F for five minutes to set and lift the tops quickly, then reduce the oven to 350°F and finish baking until the centers are set.
How to Make These Banana Muffins
Preheat the oven to 425°F and line 11 muffin cups with liners.
In a large bowl, mash 3 1/2 large ripe bananas until there are no large chunks left.
Stir in 3/4 cup white sugar. Add 1 room-temperature egg and 1/3 cup vegetable oil, mixing until combined.
In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour (spooned and leveled), 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. Gently fold the dry ingredients into the wet mixture, stopping as soon as flour streaks disappear to avoid overmixing.
Fill the lined muffin cups almost to the top with batter.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for another 15–17 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Frequently Asked Questions
What Is a Bakery-Style Muffin?
A bakery-style muffin is baked using two temperature settings to produce a high, domed top. Begin at 425°F for five minutes, then lower to 350°F to finish baking.
Storing the Muffins
Muffins are best the day they’re baked. Store in an airtight container at room temperature for up to three days.
Do I Need to Bring My Egg to Room Temperature?
Yes. Room-temperature eggs incorporate more easily into the batter, reducing mixing and helping create a fluffier, moister muffin. If you forget, place the egg under warm running water for a few minutes.
What Does “Spooned and Levelled” Flour Mean?
Spooned and leveled means spooning flour into your measuring cup and then leveling it off with a knife. Scooping directly from the container compresses the flour and can add extra, changing the texture of your muffins.
Do the Bananas Have to Be Ripe?
Yes. Ripe bananas are sweeter and mash more easily, which enhances both flavor and texture.
If you try these bakery-style banana muffins, please leave a star rating and a comment below!
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Bakery Style Banana Muffins
Jessie M
Pin Recipe
Ingredients
- 3 & 1/2 large ripe bananas
- 3/4 C white sugar
- 1 egg at room temperature
- 1/3 C vegetable oil
- 1 & 1/2 C all purpose flour spooned and levelled*
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
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Preheat oven to 425°F and line a muffin pan with 11 liners.
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Mash 3 1/2 large ripe bananas in a large bowl until smooth.
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Mix in 3/4 cup white sugar.
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Add 1 room-temperature egg and 1/3 cup vegetable oil; stir until combined.
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Whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl.
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Fold the dry ingredients into the wet ingredients gently, stopping when there are no flour streaks to avoid overmixing.
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Fill lined muffin cups almost to the top with batter.
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Bake at 425°F for 5 minutes. Lower oven to 350°F and bake 15–17 more minutes, or until a toothpick comes out clean.
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Let muffins cool in the pan for a few minutes before transferring to a rack.