These moist and fluffy jumbo banana muffins are the perfect treat for breakfast or a snack! Made with overripe bananas for a naturally sweet flavor, these muffins are easy to mix up and deliver bakery-style goodness at home. Jumbo moist banana muffins for the win!
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WHY YOU WILL LOVE THESE MOIST BANANA MUFFINS
Confession! I have been making these jumbo banana muffins since the early 80’s and these banana muffins have been a staple favorite in our home. There are many ways to glam them up, but plain and simple is amazing too.
You’ll love how simple these moist banana muffins are to make, while still delivering that classic, comforting banana flavor. The muffins are perfectly soft, with a rich banana taste and a slightly crisp top, making them irresistibly delicious.
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INGREDIENTS FOR JUMBO BANANA MUFFINS
Just a few staple ingredients to make these simple moist banana muffins, along with those bananas you forgot to eat last week. Here is what you will need:
- Sugar: Adds the perfect amount of sweetness, helping to balance the natural sweetness of the bananas. I use standard granulated white (beet) sugar, or granulated pure cane sugar.
- Butter: Butter is the magic and provides a rich, creamy texture and keeps the muffins moist and tender throughout.
- Bananas: Overripe bananas are key here, delivering a deep, natural sweetness and a moist, fluffy texture to the muffins.
- Whole Milk: Helps to create a smooth batter and adds moisture, giving the muffins their soft crumb.
- Pure Vanilla Extract: Enhances the natural sweetness of the bananas while adding a warm, comforting aroma to the muffins.
- Eggs: Bind the ingredients together while adding structure and moisture to the muffins, ensuring a soft, tender crumb.
- Unbleached AP Flour: Provides the body of the muffin, creating the right texture for a perfectly fluffy bite. AP = All Purpose
- Baking Soda: This leavening agent helps the muffins rise and achieve their light, airy texture.
- Salt: Enhances the flavors of the muffins, balancing the sweetness and highlighting the banana flavor.
HOW TO MAKE THIS MOIST BANANA MUFFINS
Big, fluffy, and full of banana goodness, these muffins are everything cozy mornings are made of. They’re simple enough for weekday baking yet taste like they came straight from a corner bakery.
- Prep the Pan and Oven: Preheat your oven to 350°F (180°C). Line a jumbo muffin tin with parchment muffin cups or lightly grease each well.
- Mash the Bananas: In a small bowl, mash the overripe bananas with a fork or hand mixer until smooth. The browner the bananas, the sweeter and more flavorful your muffins will be. Set aside.
- Cream Butter and Sugar: In a glass batter bowl, blend the sugar and softened butter with a hand mixer until light and creamy. This step prevents butter lumps and ensures a smooth batter. If the butter isn’t fully softened, microwave it at half power for about 20 seconds.
- Add Remaining Wet Ingredients: To the creamed butter mixture, add the mashed bananas, milk, vanilla, and eggs. Mix until the batter is smooth and fully combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Whisking evenly distributes the leavening and spices so the muffins bake consistently.
- Bring the Batter Together: Add the dry ingredients to the wet mixture and blend with a hand mixer just until combined. Avoid overmixing to keep your muffins soft and tender.
- Fill and Bake: Divide the batter evenly among the six muffin cups. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Let the muffins rest in the pan for 10 minutes before transferring to a rack. Enjoy them warm with butter, or allow them to cool completely for 30 minutes before eating, no butter necessary.
Bite Me Notes:
- An average large egg out of it’s shell weighs about 50 grams. Of course mother nature grows as she wishes, therefore I always call out the grams I actually use. I always have your back! 🙂
- This same recipe will work in a 9”x5” loaf pan, bake for 60 minutes. With butter, grease the bottom of the pan only, or feel free to line with parchment.
JUMBO BANANA MUFFIN VARIATIONS
Have fun and consider adding toppings or inclusions to the batter before baking, here are a few ideas:
- Fold in a few chocolate chips to the batter
- Sprinkle the tops with raw turbinado sugar before baking
- Top with sliced almonds for added flavor, texture, and decoration
- Add a basic crumble to the top before baking
- Throw in a few chopped cranberries for a holiday twist.
EQUIPMENT
Jumbo Parchment Cups: Tulip or Standard
Mixing Bowl – this is my favorite glass batter bowl that I use a lot!
Cozy Bakes That Celebrate the Season
If you love baking with intention, these muffins and loaves are a beautiful place to continue. My Wholesome Honey Oat Carrot Muffins celebrate the sweetness of fresh carrots and golden honey, a nod to farmers who bring both to life. For something hearty with a touch of nostalgia, the Wholewheat Apple Bran Muffins blend orchard apples and wholesome grains for a breakfast that feels grounded and good. And when the seasons turn cool, my Harvest Banana Pumpkin Bread steps in, bringing ripe bananas, pumpkin, and a maple drizzle together in one cozy, fall-scented loaf. Each one tells its own story of comfort, simplicity, and the joy of baking with purpose.
Muffin and Banana Bread Historical Fun Facts
Muffins
The word "muffin" likely comes from the French word moufflet, meaning "soft bread." Originally made with yeast and cooked on a griddle, muffins evolved in the mid-19th century when baking powder was introduced, allowing for the modern version we bake in muffin tins today.
Banana Bread
Banana bread surged in popularity during the 1930s, thanks to the wider availability of baking powder. Many believe it was born out of the Great Depression when overripe bananas were repurposed to avoid waste, while others say it was a clever marketing move by companies promoting baking soda and flour. Note: This recipe does not use baking powder, but rather, baking soda.
The perfect banana ripeness for baking
Jumbo Banana Muffin Recipe
Ingredients
Wet Ingredients
- 1 cup sugar (200g) white granulated
- ½ cup butter (113g) softened
- 3 bananas (380g) overripe medium, mashed
- ½ whole milk (60ml)
- 1 teaspoon vanilla (5ml) pure
- 2 large eggs (110g) large
Dry Ingredients
- 2 cups unbleached all-purpose flour (250g)
- 1 teaspoon baking soda (4.2g)
- ½ teaspoon salt (3g)
- ¾ teaspoon cinnamon (2g)
- ½ teaspoon nutmeg (1g)
Instructions
- Prep the Pan and Oven: Preheat your oven to 350°F (180°C). Line a jumbo muffin tin with parchment muffin cups or lightly grease each well.
- Mash the Bananas: In a small bowl, mash the overripe bananas with a fork or hand mixer until smooth. The browner the bananas, the sweeter and more flavorful your muffins will be. Set aside.
- Cream Butter and Sugar: In a glass batter bowl, blend the sugar and softened butter with a hand mixer until light and creamy. This step prevents butter lumps and ensures a smooth batter. If the butter isn’t fully softened, microwave it at half power for about 20 seconds.
- Add Remaining Wet Ingredients: To the creamed butter mixture, add the mashed bananas, milk, vanilla, and eggs. Mix until the batter is smooth and fully combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Whisking evenly distributes the leavening and spices so the muffins bake consistently.
- Bring the Batter Together: Add the dry ingredients to the wet mixture and blend with a hand mixer just until combined. Avoid overmixing to keep your muffins soft and tender.
- Fill and Bake: Divide the batter evenly among the six muffin cups. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Let the muffins rest in the pan for 10 minutes before transferring to a rack. Enjoy them warm with butter, or allow them to cool completely for 30 minutes before eating, no butter necessary.
Notes
Nutrition
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes, the kind that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
Diet Categories: NF, VE
- NF (Nut-Free): Yes, this recipe is nut-free.
- VE (Vegetarian): Yes, this recipe is vegetarian, as it contains no meat products.
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