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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


  • 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


  • 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!


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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