This Banana Muffin recipe with three different toppings is the easiest way to suit all tastes when it comes to creating the best banana muffins for your friends and family. I've covered the top three requests, from Chocolate Chips to walnuts and of course my favorite crumb topping!
These muffins are so light and so moist and full of banana flavor. If you're a fan of my Classic Blueberry Muffin you'll LOVE this Banana Muffin recipe too! It has the same lightness and beautiful texture!
Customizing is Easy
Just make one batter and then top a few muffins with a different topping ranging from chocolate chips, walnuts, or a crunchy crumb topping. This is an easy way to create an assortment of banana muffins that everyone will enjoy!
Watch My Video Demo of this Recipe Below!
How To Ripen Bananas Fast?
For this recipe, you'll need two very ripe bananas but don't worry if you don't have ripe bananas on hand here's how to ripen bananas in the oven in 20 minutes.
Ripe Bananas Anytime You Want
- This was a real game-changer for me anytime I wanted to make one of my banana recipes and didn't have ripe bananas.
- Once you learn this little hack it will allow you to make these banana muffins or my Ultimate banana bread recipe, my Chocolate Banana Bread Recipe, or my super moist Banana Cake Recipe with Cream Cheese Frosting any time you want!
How To Ripen Bananas in the Oven
- To ripen bananas in the oven, line a sheet pan with foil. The bananas can get pretty messy as they bake and the foil will make it easier to clean up.
- Then place the bananas in the oven and bake at 300F for 20 minutes.
- After 10 minutes they will start to turn a dark brown, flip them over, and bake for another 10 minutes.
Remove the Flesh
- At this stage, the banana skins will be completely black.
- Once they are cool enough to handle, you can slice them open and remove the sticky banana flesh.
- You'll see it will look just like a very ripe banana that took a week to ripen, only it took you just 20 minutes. Genius!
- Then place in a large bowl, mash them up with a fork and then combine the rest of the wet ingredients.
The Two Secrets to Making Moist Muffins
- Using a combination of fats. My preference is melted butter and oil. The butter provides richness and flavor, while the oil is pure fat and contributes to the muffin's moist texture.
- Water. That's right folks! Water, not milk, or buttermilk, or sour cream. No other liquid does the trick like water. Water is just plain moisture without any added solids or fat to weigh it down. If you want a moist muffin, don't forget the water!
- Water is what makes my Strawberry Lemon Muffins melt in your mouth, makes my Cappuccino muffins light as air, and makes my Pumpkin and Banana bread recipes sing.
Do Not Over Bake
- Muffins can end up being dry if you've over baked them, or baked them in a tin without cupcake liners.
- The liners serve as a barrier between the hot metal and the muffin, preventing your muffin from baking too quickly.
- I like to use the jumbo muffin papers in parchment because they blend into the muffins after they are baked and the non-stick parchment surface allows the muffin to be released easily without sticking to the paper.
Use A Jumbo Muffin Tin
- Once your batter is all mixed up, divide it evenly into a 6-cup jumbo muffin tin.
- I like to use a jumbo muffin tin because I think it makes these banana muffins extra impressive, but you can also use a 12-cup standard-size tin if you prefer. There is enough batter.
How-To Make the Chocolate Chip Topping
- Add 1 tablespoon of dark chocolate chips to the top of each muffin.
- I love Nestle's Dark Chocolate Chips.
- The flavor is really rich and the chips are larger than the semi-sweet variety giving you a lot of chocolate flavor.
The Benefits of Placing Chocolate Chips on Top
- I think adding the chocolate chips to the top of the muffin as opposed to mixing them in, creates a prettier presentation.
- It also helps your guests to notice that it's a chocolate chip banana muffin right away.
How-To Make A Nut Topping
- Add 1 tablespoon of walnut halves to each muffin.
- Be generous with the nuts, since they will spread out as the muffin bakes.
- You could also use pecans as well or a mix of both
How-To Make the Crumb Topping
- Follow my Crumb Topping Recipe below
- Generously load up the crumb topping to two muffins.
- To create 6 banana crumb muffins, triple the crumb topping recipe
- It may look like a lot of crumb topping before it's baked, but it too will spread out when the muffins bake.
Be Generous with the Crumb Topping
- Packing on the crumb topping will assure that your muffin has enough crumb topping to be well-covered, without any muffin showing through.
- After they are baked and cooled, I like to dust them with powdered sugar for a pretty finish.
When you slice into these muffins, you'll see how moist and tender they are! Serve with a cup of coffee for a snack or pile high for a fantastic banana muffin assortment for a brunch.
Please Let me Know if You Make This Recipe
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- 2 very ripe bananas, mashed
- 2 eggs
- ¾ cup (150g) sugar
- ⅔ cup (160ml) melted butter
- ¼ cup (60ml) vegetable oil
- ½ cup (120ml) of water
- 2 teaspoon (10 ml) vanilla extract
- 1 ¾ cup (200g) flour
- 1 ½ teaspoon (7.5ml) baking powder
- ½ teaspoon (2.5ml) salt
- 2 tablespoon (30ml) Walnuts (for 2 muffins)
- 2 tablespoon (30ml) Dark Chocolate chips (for 2 muffins)
For Crumb topping (for 2 muffins)
- 1 tablespoon (13g) sugar
- 1 tablespoon (13g) brown sugar
- ½ cup (60g) of all-purpose flour
- ¼ teaspoon (1.24ml) baking powder
- ⅛ teaspoon (large pinch) of ground cinnamon
- 3 tablespoon (45ml) butter, melted
- ¼ teaspoon (1.25ml) vanilla
- 2 tablespoon (11g) old fashioned oats
- A garnish of powdered sugar
- Preheat oven to 400F (200C). Line a jumbo muffin tin with jumbo papers. Set aside.
- In a large bowl mash the bananas, then add the eggs, sugar, butter, oil, water, and vanilla. Mix well and set aside.
- In a separate bowl, whisk together the dry ingredients.
- Add the dry ingredients to the wet ingredients, whisking until just combined. Scoop the batter into the muffin tin with an ice cream scoop, filling each one about ¾ of the way full.
- To make the crumb topping, in a small bowl combine the sugars, flour, baking powder, and cinnamon. Whisk with a fork until combined. Then add the melted butter and the vanilla. Whisk until a paste forms, then add the old-fashioned oats. Stir until crumb forms.
- Top 2 muffins with the walnuts, 2 muffins with the chocolate chips, and 2 muffins with the crumb topping. It will look like a lot of crumb topping for two muffins but it's important to put a lot on, in order to completely cover the muffin with crumb as it bakes.
- Bake at 400F for 22-25 minutes until golden brown and baked through.
- To create a ripe banana place them in a foil-lined baking sheet at 300F (150C) for 20 minutes, flipping them over halfway through. Then slice the peels open and remove the flesh. Mash with a fork.
- I like to use a jumbo muffin tin because I think it makes these banana muffins extra impressive, but you can also use a 12-cup standard-size tin if you prefer. There is enough batter to make 12 muffins as well.
- I think adding the chocolate chips and the walnuts to the top of the muffins as opposed to mixing them in creates a prettier presentation. It also helps your guests to notice that it's a chocolate chip or banana nut muffin right away.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 39mgCarbohydrates: 56gFiber: 3gSugar: 33gProtein: 6g