Large Bakery Style Banana Muffins

These soft, moist and fluffy banana muffins are full of delicious banana flavour. It’s an easy, no mixer recipe that yields gorgeous tall muffin tops and can be enjoyed plain or with nuts, toffee, chocolate chips or even a streusel topping!

I absolutely love banana muffins. They’re definitely one of my favourite muffins and this might just be my favourite muffin recipe ever! It’s just so simple and never fails me.

Left over bananas are always around my place because my family never seem to want to eat the whole bunch before they become over ripe so luckily I’ve been able to experiment quite a bit with banana recipes. This has been one that I’ve not changed in ages :).

The muffins are super moist and delicious, and they come together so quickly. The batter is nice and thick and is perfect for adding things to it like nuts or chocolate chips. You can even swirl in some Nutella or peanut butter too.

How to make large muffins

The trick to getting muffin tops this beautiful is to fill the cupcake cups all the way to the tops with batter. Start baking the muffins at a higher heat (200C) for a few minutes then lower the heat (180C) and continue to bake until they are cooked through. (see recipe card for full instructions).

Of course another must, and this goes for all banana recipes, is to ensure that your bananas are very ripe. Pick the ones that are all brown and spotted because that is what makes that perfect texture and flavour in your muffins, cakes or cupcakes. Using over-ripe bananas also adds a natural sweetness so you won’t need to add much more sugar to sweeten the muffins.

Mmm I just love these tops! I can eat these muffins non stop, they’re just that delicious! The crumb is so beautifully soft and sturdy so it will hold up to whatever you decide to add in. They’re very flavourful on their own so you can enjoy these muffins plain or with a smear of butter and honey.

How to freeze muffins

I love having muffins on the go for a fast breakfast or quick snack. These muffins freeze extremely well. Once you’ve allowed them to cool, wrap each one well with clingfilm/plastic wrap and place into an airtight container or zip lock bag. Store them in the freezer for up to 3 months. Whenever you have a craving, take one out and let it thaw to room temperature and enjoy.

The best banana muffin recipe you’ll ever find!

More favourite muffin recipes to try:

• Bakery style chocolate chip muffins
• Chocolate banana muffins
• Gingerbread muffins
• Cinnamon apple muffins
• Peach crumb muffins

Remember to tag me @dutchbakerblog or hashtag #dutchbakerblog on Instagram, Facebook or Twitter so I can see all your dutch baker bakes 💛

Large Bakery Style Banana Muffins

Recipe by Linda @thedutchbaker

4.2 from 74 votes

Servings

12 – 15

Large Muffins

Cook Mode

Keep the screen of your device on

Ingredients

• 2 1/4 cups (280gms) flour

• 1 1/2 teaspoon baking powder

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (100gms) +2 tablespoons white sugar

• 1/2 cup (100gms) soft brown sugar

• 1/2 cup (125mls) oil

• 1 tablespoon vanilla extract

• 2 large eggs

• 3 over ripe, spotted bananas mashed well (1 1/2 cups)

• 1/4 cup (60mls) buttermilk*

• Optional, cinnamon, chocolate chips; milk, dark or white, cinnamon chips, toffee pieces, nuts

Directions

• Preheat oven to 200C/400F. Line a muffin tray with cupcake cups.
• In a bowl, whisk together flour, baking powder, baking soda and salt (and cinnamon if desired) until well combined.
• In a separate mixing bowl, whisk oil and sugars together. Add in eggs one at a time whisking between each addition. Whisk in vanilla until combined.
• Whisk in the mashed bananas then fold in the flour mix alternating with buttermilk taking care not to over mix. Batter will be thick. Extras can be folded in at this stage too like the chocolate chips or nuts.
• Spread batter into cupcake cups making sure to fill to the top, and bake for 8 minutes then, keeping the muffins in the oven, lower the heat to 180C/375C and bake until muffins are cooked through, about 12 – 15 more minutes.
• Remove from oven and cool on wire rack for 10 minutes. While the muffins are still warm, store in an airtight container to continue cooling completely.

Notes

• *To make buttermilk, measure 1/4 milk into a cup. Remove 3/4 teaspoon of the milk and replace with 3/4 teaspoon white vinegar. Leave to rest until you prepare the muffin batter, the milk/buttermilk will thicken slightly. Whisk and use as stated above.
• See post above for freezing tips.
• Recipe by the dutch baker.

Did you make this recipe?

Tag @dutchbakerblog on Instagram