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 kids and I make these banana muffins once a month. 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.

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 11 muffin tins with 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 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.

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!

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

• Banana Chocolate Chip Muffins
• Banana Nut Crunch Muffins
• Chocolate Chip Banana Bread
• Oatmeal Banana Muffins with Streusel Topping
• Banana Bread

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 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Course Breakfast, dessert, Snack

Cuisine American, Canadian

Servings 11 muffins

Ingredients

  

• 3 & 1/2 large ripe bananas
• 3/4 C white sugar
• 1 egg at room temperature
• 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 11 liners.
• In a large bowl mash the bananas until there are no large pieces left.
  3 & 1/2 large ripe bananas
• Mix in the sugar.
  3/4 C white sugar
• Add the egg and vegetable oil and mix till combined.
  1 egg, 1/3 C vegetable oil
• In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt.
  1 & 1/2 C all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp 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 for a few minutes in the pan before removing.

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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