These easy banana topped muffins are all about the banana. I even add more on top! I’m not known for my subtlety. You don’t have to add the extra bananas on top, but if you like banana muffins as much as I do, it’s worth trying.–Amanda Rettke
Banana Topped Muffins FAQs
Cupcake liners may make your presentation a little nicer (and you purchase specific ones for special occasions, which is lovely) but if you’re just wanting to get a muffin into your mouth without having to mess with liners, simply give each well in your muffin pan a good spritz with your favorite cooking spray. Keep in mind that the bases of your muffins might be a tiny bit darker than if you used liners.
You bet! Just be certain that they’re completely cooled before you pop them into freezer bags or any other airtight, freezer-safe containers, and store in the freezer for up to 3 months.
The options are almost endless. A few of our favorites include banana coconut rum Bundt cake, whole-wheat banana bread, banana bread with Nutella, mini banana bread muffins, and banana oat pancakes. If you’ve still got extra bananas, toss them in the freezer or use this nifty method for how to freeze bananas so you’ll always have them ready for smoothies.
Banana Topped Muffins
- 6 large ripe bananas, divided
- 1/3 cup unsalted butter, melted and slightly cooked
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Preheat the oven to 350°F (175°C).
- Line two muffin tins with twenty cupcake liners.
- In a large bowl, mash 4 of the bananas. Add the butter, sugar, egg, and vanilla and mix well. Add the flour, baking soda, baking powder, and salt and mix until just incorporated.
- Add 2 or 3 tablespoons of batter to each lined muffin well; they will be about two-thirds full. Top each with 3 slices from the remaining 2 bananas, if desired.
- Bake for 16 to 18 minutes, until the centers of the muffins spring back when touched and no longer appear wet. Be careful to not bake the muffins for too long—you do not want burnt edges.
- Let the muffins cool for about 5 minutes before serving.
- Leftovers can be stored in an airtight container at room temperature for 1 or 2 days. The banana slices on top will brown, so they are best consumed immediately.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
These muffins are light and fluffy with lots of banana flavor. So good! The slices of banana on top add to all the banana flavor in the muffin.
As I gathered everything for the recipe, I realized I was out of cupcake liners so I did not use them. I sprayed the muffin tin with non-stick spray and that worked just fine. I also mixed the dry ingredients (flour, baking soda, baking powder, salt) in a separate bowl before adding to the wet ingredients. The dry ingredients should be mixed just until combined and you need to be sure everything is incorporated.
The recipe also calls for the butter to be melted and “slightly cooked”. I wasn’t sure if that meant to browned butter but that sounded delicious so I browned the butter and think that is a great addition that adds a nice rich nutty flavor.
These banana topped muffins were so delicious. They tasted exactly like homemade banana bread. Normally banana bread is very thick and dense, but I was shocked at how light and airy the texture was.
I was also shocked at how moist these muffins were inside. The muffins were so flavorful. They had the perfect balance of sweetness and banana flavor. I was also surprised at how quick and easy it was to make the muffins. Even the most novice cook could make these muffins and not mess them up.
I liked the addition of the sliced bananas on top of the muffins. They not only made the muffins look even more appetizing, but it added another hint of sweet banana flavor. These muffins were a huge hit and everyone ate two each. Enjoy!
These easy banana topped muffins came together in 15 minutes, were moist, delicious, and allowed the banana flavor to shine through. There were no competing flavors with the addition of nuts or other fruits which I liked and the muffins were pleasantly (not sickeningly) sweet.
The muffins remained very moist the next day after storing them in a covered container. I would definitely make this again and would like to see how well it bakes in a loaf pan as opposed to a muffin tin. I did fill my tins 2/3 of the way and wound up with 13 muffins instead of 20.
Originally published June 1, 2022