There's nothing better than fresh, delicious bakery style banana muffins. They're perfectly fluffy, have intense banana flavor and are surprisingly easy to make. You can make these banana muffins vegan, gluten-free and add in nuts!
Bakery style banana muffins are perfect any time of year. They're super easy to make, kid friendly and everyone loves them. They don't require any crazy ingredients --I bet you'll have most of the ingredients in your pantry already. They are the perfect go-to jumbo banana muffins.
This recipe was inspired by my banana bread recipe on this site. I made a few changes to make this recipe even easier to make!
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Ingredients Needed to Make Bakery Style Banana Muffins
Here are the main ingredients needed for this jumbo banana muffins recipe. You'll find a complete list of ingredients listed in the recipe card below.
- Ripe Bananas - It's very important to use very ripe bananas -like the type of bananas you've forgotten about on the counter for a week. Brown spots, perfect!
- Egg - Use a room temperature egg in order to allow the ingredients to incorporate properly.
- Vegetable Oil - Key to a moist banana bread. Use any neutral flavored oil.
- Pure Vanilla Extract
- All Purpose Flour - Helps with structure.
- Baking Soda - Important for rise.
- Salt
- Granulated Sugar
- Chocolate Chunks (optional) - You don't need to use chocolate chunks, but I don't think a chocolate chunk ever hurt anyone!
See recipe card for quantities.
Instructions to Make Bakery Style Banana Muffins
Here you'll find the basic steps to make these banana muffins. See the recipe card for full instructions.
Into a medium bowl mash your bananas with a fork.
Into the bowl of mashed bananas, add your eggs, oil and pure vanilla extract. Mix to combine.
To the bowl, add flour, sugar, baking soda, and salt. Mix.
Fold in chocolate chunks.
Pour into a muffin tin lined with jumbo muffins liners and bake.Top with extra chocolate chunks and bake.
Hint: Don't over-mix your batter. Over-mixing can result in dense batter.
Substitutions
Here are some common substitutions you might like for this bakery style banana muffins recipe.
- Gluten Free - use gluten free flour instead of all purpose flour to make these gluten free banana chocolate chunk muffins. I recommend using Bob's Red Mill Gluten Free 1:1 Baking Flour.
- Eggs - instead of eggs, substitute with ¼ cup of unsweetened apple sauce for every egg required.
- Vegan - Omit the eggs and make sure to use vegan chocolate chips to make this vegan.
Variations
- Nuts - add chopped walnuts, pecans or any nut you love!
- Kid friendly - add extra chocolate chips!
- Chocolate Chips - use semi-sweet chocolate chips, milk chocolate chips or white chocolate chips.
See this banana loaf version of this recipe on my website!
Equipment
You truly don't need any equipment to make this banana muffins recipe. You can use a fork to mash up your ripe bananas and then fold in the rest of the ingredients with a spatula.
Most of the time I do end up using either an electric stand or electric hand mixer to make the process a bit easier.
You can make this recipe with regular sized muffin liners or jumbo sized. If you use regular size you will get 12 muffins and if you make jumbo you will get 6.
Storage for Bakery Style Banana Muffins
Store your bakery style banana muffins in an airtight container at room temperature for up to 4 days.
These banana chocolate chunk muffins do hold up well to freezing for up to 2 months wrapped tightly in plastic wrap and in an airtight container. Allow the chocolate chunk banana muffins to thaw on the counter for about 2 hours before enjoying
Top tip
Make sure to use extremely ripe bananas. This is key to maximising banana flavor and sweetness. If you don't have ripe bananas, you can place your bananas on a baking tray with the outer skin on and place into the oven at 300 degrees for 15 minutes or until the outer skin becomes browned. You can find out more about how to ripen your banana quickly over on this post.
FAQ About Banana Chocolate Chunk Muffins
Use your fork to mash bananas. You can also use an electric stand or hand mixer with the paddle attachment.
It's not necessary for this recipe, however if you'd like to prepare your muffin batter ahead of time make sure to put your batter in a bowl and cover it with plastic wrap and store it in the fridge. Use the batter within 1 day.
The vegetable oil adds more moisture to the muffins than butter would.
A thin batter will create a muffin that resembles more of a cupcake because it will be more light and airy. A muffin batter tends to be thicker and results in a more dense texture.
Related
Looking for other recipes like this? Try these:
Bakery Style Banana Muffins
Ingredients
- 3 Ripe Bananas
- 1 Large Egg At room temperature
- ⅓ cup Vegetable Oil Or any neutral tasting oil
- 1 teaspoon Pure Vanilla Extract
- 1 cup All Purpose Flour
- ½ cup Granulated Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chunks
Instructions
- Line a muffin tray with 6 jumbo muffin liners. Space them out so there is 1 space between each. Preheat oven to 350 degrees F.
- In a medium bowl mash bananas with a fork.
- Add in egg, pure vanilla extract, and vegetable oil. Mix to combine
- Add in flour, baking soda, and salt. Stir to combine.
- Fold in chocolate chunks.
- Pour into jumbo muffin liners. Make sure to spread out liners so there is one empty space between. See photo above.
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