Bakery Style Banana Muffins

Bakery Style Banana Muffins

These Bakery Style Banana Muffins are the best! They’re moist, full of banana flavour, and not too sweet. The bakery style gives these muffins a fluffy texture and the perfect muffin top!

My toddlers and I make these banana muffins nearly every other week. They are a household favourite and the best way to use up ripe bananas.

What Makes These Banana Muffins Different?

The secret is keeping them simple, no nuts or fancy toppings. For a classic I believe less is best. The other secret is I use 3 and 1/2 large bananas.

I started adding extra bananas in when my toddlers would bake with me. They both like to snack on bananas before we get to mash them. Then one day they didn’t eat any extra and the muffins came out better than ever! Extra moist and had more banana flavour than before.

So now every time we bake banana muffins together I make sure to add some extra.

bakery style banana muffins

What is a Bakery Style Muffin?

A bakery style muffin is the term given to a muffin when it is cooked using two temperature settings to achieve a high muffin top. To do this start by cooking your muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up. After 5 minutes lower the oven temperature to 350 F and cook at this lower heat setting until muffins are fully baked.

Baking with Children

If you’re baking with children or toddlers this is a great recipe to do together. There is lots of mashing, mixing, and pouring available for those little hands to help with. If you are baking with kids (toddlers especially) just keep in mind that things will not go perfectly. Spills will happen and messes will be made but I promise it will be fun and a great bonding activity.

How to Make These Banana Muffins

Preheat the oven to 425F and line 10 muffin tins with liners.

In a large bowl mash the bananas until there are no large pieces left.

Mashed bananas

Mix in the sugar. Add the egg and vegetable oil and mix till well combined.

In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet ingredients. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.

bakery style banana muffin batter

Fill lined muffin tins with the batter until they are almost full.

bakery style banana muffins batter in muffin pan

Bake for 5 minutes at 425 F. Then lower the oven temperature to 350 F and bake for an additional 15-17 minutes or until a toothpick in centred into the centre comes out clean.

Let muffins cool in the pan for 10 minutes. Enjoy!

bakery style banana muffin

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Bakery Style Banana Muffins!

If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

More Banana Recipes to Try

Bakery Style Banana Muffins

Jessie M
Bakery Style Banana Muffins are moist, flavourful, and not too sweet. Bakery style gives them a fluffy texture and perfect muffin top.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Servings 10 muffins

Ingredients
  

  • 3 & 1/2 large ripe bananas
  • 3/4 C white sugar
  • 1 egg
  • 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
 

  • Preheat oven to 425F and line your muffin pan with 10 liners.
  • In a large bowl mash the bananas until there are no large pieces left.
  • Mix in the sugar.
  • Add the egg and vegetable oil and mix till combined.
  • In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt.
  • Add the dry ingredients into the wet ingredients. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
  • Fill lined muffin tins with the batter until they are almost full.
  • Bake for 5 minutes at 425 F. Then lower the oven temperature to 350 F and bake for an additional 15-17 minutes or until a toothpick in centred into the centre comes out clean.
  • Let muffins cool in the pan for 10 minutes. Enjoy!

Notes

Muffins are best eaten on the day they are made. 
You can store them in an airtight container at room temperature up to 3 days.
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