The Best Recipes for Delicious Banana Muffins

The Best Recipes for Delicious Banana Muffins

Muffins are one of the best breakfast foods out there. They’re easy to make and they travel well, which means they’re perfect for people who like to eat on-the-go. Of course, it’s not always easy to decide what flavor you want when there are so many delicious options available. With that in mind, we’ve compiled a list of our all-time favorite banana muffin recipes!

Banana Nut Muffins

Banana muffins are a great way to start your day. These delicious treats will fill you up and keep you going strong until lunchtime, especially if they’re paired with a cup of coffee or tea.

  • Banana Nut Muffins: These banana nut muffins are packed with flavor and texture–they’re sweet but not too sweet, thanks to the addition of walnuts and chocolate chips! This recipe makes 12 standard-sized muffins or 16 mini ones (perfect for breakfast on the go).
  • Banana Bread Muffins: This recipe takes our classic banana bread recipe and turns it into something even more special: moist, flavorful muffins that’ll make any brunch table look good! You can bake these in either standard-sized pans for larger crowds or mini ones for smaller groups (or just one person!). Either way, these will disappear fast!

Banana Split Muffins

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened (1 stick)

3/4 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 medium banana, mashed (about 1/2 cup) 2 tablespoons milk For the topping:

1/4 cup mini chocolate chips or chopped nuts Chocolate frosting for drizzling

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Blueberry Banana Muffins with Streusel Topping

Blueberries and bananas are a fantastic pairing, so these muffins are sure to be delicious. The base for these muffins is a simple batter that can be adapted to suit your preferences. If you prefer softer, sweeter muffins, use butter; if you want them more dense and crunchy on top, use oil instead.

The recipe calls for buttermilk or sour cream as the liquid; if neither of those options sound appealing to you (or if they’re unavailable in your area) feel free to substitute regular milk instead! The batter will still turn out great–it might just be a little more tender than usual since there’s no acidity from either type of dairy product acting as an emulsifier here.

I recommend using fresh blueberries when possible because they tend not only taste better but also cost less than frozen ones at my local grocery store…but again: whatever works best with your schedule will do just fine here!

Coconut Cream Pie Muffins

This recipe is a mix of white and wheat flour, coconut milk instead of regular milk and brown sugar instead of white sugar. It also uses coconut flakes, shredded coconut and coconut oil.

This is a great way to use up those overripe bananas that may be sitting on your countertop! The combination of ingredients makes these muffins moist yet light enough to eat without feeling weighed down by them.

To make these muffins:

  • Mix together all dry ingredients in one bowl (flour through salt). In another bowl combine wet ingredients (banana puree through vanilla extract). Stir until well blended then add wet mixture into dry mixture until just combined – don’t overmix! Fold in any other add-ins like chocolate chips or nuts at this point if desired! Pour batter into lined muffin tins – fill each cup about 3/4 full because they will rise quite high during baking due to their density from having so much banana goodness inside 🙂 Bake at 350 degrees Fahrenheit for 20 minutes until golden brown on top and toothpick inserted comes out clean when tested against one side only
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Cornmeal Banana Muffins

These muffins are the perfect treat to have on hand when you need something sweet. They’re simple to make and can be made with whatever ingredients you have in your kitchen.


1/2 cup butter or margarine, softened at room temperature (1 stick)

1/2 cup sugar

1 egg, beaten lightly with a fork

3 teaspoons vanilla extract

French Toast Muffins

Here is a recipe for French toast muffins. These muffins are great for breakfast, especially on a cold winter morning.

  • Use a muffin tin to make the muffins.
  • Mix together 1/2 cup flour, 1/4 teaspoon cinnamon and nutmeg in a bowl with a whisk until combined well (you can also use your hands). Add 3 beaten eggs, 3 tablespoons sugar and 1 teaspoon vanilla extract to the flour mixture and stir until well blended (be careful not to overmix). Spoon batter into 8 prepared cups of an ungreased standard size 12-cup muffin pan or 24 mini paper lined cups on 2 nonstick baking sheets; fill each cup almost full but not overflowing since they will rise while baking.* Bake at 350 degrees F 20 minutes or until golden brown on top when done; remove immediately from pans onto wire racks so bottom doesn’t get soggy as it cools.* Let cool completely before serving with butter spread liberally across each slice like real French toast!

Honey Bran Bran Muffins with Walnuts and Raisins

You’ll need:

  • 1 cup honey bran cereal (or wheat germ)
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon (optional)

To make the batter: In a large bowl, combine the cereal and flour. Stir in the baking powder, salt and cinnamon if using. Add bananas; stir until just moistened. Fold in walnuts or raisins if desired–you may not use them all depending on how you like your muffins! The batter will be thick but pourable when ready to bake; add more liquid if necessary by adding milk one tablespoon at a time until batter is smooth enough to pour into prepared muffin pans without spilling over edges when spooned into molds or cups (about 4 tablespoons total). Bake at 350 degrees F for 25 minutes or until golden brown on top and toothpick inserted comes out clean when tested near center of each cakelet’s surface area

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Maple Walnut Banana Brown Sugar Muffins

You will need:

3 bananas, mashed

1/4 cup maple syrup or honey

2 eggs, beaten well (you can use a fork for this)

1 teaspoon vanilla extract

1/4 cup melted butter or coconut oil (or both!) *If you’re using coconut oil and it’s solid at room temperature, melt it first by placing in a bowl over hot water.*

1 teaspoon baking soda *Don’t worry if you don’t have any on hand–it’s not essential.* A pinch of salt 1 cup flour 2 tablespoons brown sugar 1/2 cup chopped walnuts Maple syrup for serving


We hope you enjoyed our collection of the best recipes for delicious banana muffins. We know that there are many more out there, but this should give you a good start on the journey to find your favorite.

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