These Jumbo Banana muffins have a tender, moist center that bursts with the sweet taste of ripe bananas, making them a favorite among my family and especially my husband.
The best part? This Jumbo Banana Muffins recipe is incredibly easy to prepare, using only a few affordable ingredients that you probably already have in your kitchen.
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To add an extra layer of flavor and texture, I incorporated toasted nuts into the batter, giving the muffins a delightful crunch. These muffins can be baked in a standard, mini, or jumbo muffin pan, depending on your preference, making them the perfect treat for any occasion.
So, grab a cup of coffee, cocido quemado, cafe cremoso, or your favorite beverage, and indulge in these jumbo muffins that are sure to satisfy your sweet tooth!
For more tasty banana-inspired recipes, check out these Banana Muffins with Streusel, Chocolate Banana Muffins, Banana Nut Muffins, Banana Mini Chocolate Chip Muffins, and whole wheat banana muffins.
Why this Jumbo Banana Muffins Works
This versatile recipe can be baked in a 6-cup jumbo muffin pan, a standard 12-cup muffin pan, or a 24-mini muffin pan, making it perfect for any occasion. And the best part?
These jumbo banana muffins are incredibly easy and quick to prepare, so you can whip up a batch in no time. With their big muffin tops and moist, tender texture, these muffins are sure to satisfy your cravings for something sweet.
Packed with delicious banana flavor, they're a favorite among both kids and adults alike. And if you're feeling adventurous, you can customize them by adding different add-ins such as toasted walnuts, almonds, chocolate chips, raisins, or cranberries.
So, whether you're looking for a quick breakfast or a satisfying snack, these 🍌Jumbo Banana Muffins are the perfect treat for any time of day!
How to Make Jumbo Banana Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F. Line a jumbo 6-cup nonstick muffin pan with paper liners or spray it with baking spray with flour. In a medium bowl, whisk together the flour, cinnamon, baking powder, and baking soda. Set the dry ingredients aside. Mash 2 to 3 bananas (you'll need 1 cup in total) with a fork in a small bowl until smooth.
In another medium bowl, whisk together the melted butter, oil, salt, vanilla, eggs, buttermilk, and sugars until the mixture is well incorporated. Then, stir in the mashed bananas.
Create a small well in the center of the dry ingredients. Pour the banana mixture into the well. Use a rubber spatula to gently fold the mixture until the dry ingredients are moistened but still lumpy. Be careful not to overmix the batter, which can cause the muffins to become dense.
Toss the chopped pecans with 1 tablespoon of flour and gently fold them into the batter. Divide the batter evenly into the muffin tin. Tap the pan on the counter a few times to remove any air bubbles. Bake the muffins for about 27 to 29 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer the jumbo banana muffins to a wire rack to cool. Serve and enjoy!
More Banana-Inspired Recipes:
- Banana Mini Chocolate Chip Muffins
- Chocolate Banana Muffins
- Sticky Toffee Banana Cake
- Banana Nut Muffins
- Banana Bread
📖 Recipe
Easy Jumbo Banana Muffins
Tools
Ingredients
For the Jumbo Banana Muffins:
- 250 g (2 cups) all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter , melted and cooled
- 4 tablespoon avocado oil or any neutal flavored oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs , room temperature
- 225 g (1 cup) mashed bananas , from 2 to 3 overripe medium bananas
- 1 tablespoon pure vanilla extract
- ¼ teaspoon ground Saigon cinnamon
- ¼ cup buttermilk or homemade buttermilk (see Notes)
- 65 g (¾ cup) toasted walnuts chopped and combined with 1 tablespoon flour , this is optional but highly recommended for texture.
Instructions
- Preheat the oven to 350°F. Line a jumbo 6-cup nonstick muffin pan with paper liners or spray it with baking spray with flour. In a medium bowl, whisk together the flour, cinnamon, baking powder, and baking soda. Set the dry ingredients aside. Mash 2 to 3 bananas (you'll need 1 cup in total) with a fork in a small bowl until smooth.
- In another medium bowl, whisk together the melted butter, oil, salt, vanilla, eggs, buttermilk, and sugars until the mixture is well incorporated. Then, stir in the mashed bananas.
- Create a small well in the center of the dry ingredients. Pour the banana mixture into the well. Use a rubber spatula to gently fold the mixture until the dry ingredients are moistened but still lumpy. Be careful not to overmix the batter, which can cause the muffins to become dense.
- Toss the chopped pecans with 1 tablespoon of flour and gently fold them into the batter. Divide the batter evenly into the muffin tin. Tap the pan on the counter a few times to remove any air bubbles. Bake the muffins for about 27 to 29 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer the jumbo banana muffins to a wire rack to cool. Serve and enjoy!
Notes
To Reheat: Preheat the oven to 350°F. If the muffins are frozen, thaw them in the refrigerator overnight before reheating. Place the muffins on a baking sheet and bake for 5 to 10 minutes until heated through. Alternatively, you can reheat the muffins in the microwave for 10 to 15 seconds on high. Be careful not to overheat the muffins, as this can cause them to become dry or tough. Make-Ahead Make the Jumbo Banana Muffins up to 1 day ahead and store them in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator, separated by layers of baking parchment paper. To reheat, you can either microwave the muffins until heated through or warm them in the oven for 10 to 15 minutes. How to Freeze Allow the muffins to cool completely. Individually wrap the muffins in plastic wrap or aluminum foil, making sure they're tightly sealed. Place the wrapped muffins in a freezer-safe container or plastic bag and label them with the date. Store the muffins in the freezer for up to 3 months. To thaw and reheat the muffins: Remove the muffins from the freezer and unwrap them. Let the muffins thaw at room temperature for 1-2 hours or overnight in the refrigerator. Preheat the oven to 350°F. Place the muffins on a baking sheet and bake for 5-10 minutes until heated through. Alternatively, you can microwave the muffins for 15-20 seconds on high. Serve and enjoy your delicious, thawed Jumbo Banana Muffins! How to make Homemade Buttermilk: Add ¾ teaspoons of lemon juice, white distilled vinegar, or apple cider vinegar to a liquid measuring cup and enough milk to fill it to the ¼-cup line. Stir and let the mixture sit for 10 to 15 minutes at room temperature; it will curdle slightly, thicken, and be ready to use.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
