I keep a bunch of bananas on the counter and forget about them until the skins go dark. That is exactly when these muffins want them. Soft, spotted bananas mash into a sweet, wet pulp that makes the crumb tender without much added sugar.
The whole batch comes together in one bowl. You whisk the wet things, fold in the dry, and you are done. No mixer, no creaming butter, nothing to babysit.
Bake them on a Sunday and you have breakfast handled for a couple of days. They stay moist covered on the counter, and the freezer trick below stretches that much further.
Step-by-Step Instructions
1. Heat the oven
Set the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners, or grease the cups well.
2. Whisk oil and syrup
In a large bowl, whisk the melted coconut oil and maple syrup until they come together. It will look glossy and slightly thickened.
3. Add the wet ingredients
Whisk in the eggs, milk and vanilla. Keep going until the mixture is smooth and even, with no streaks of oil floating on top.
4. Fold in bananas and dry ingredients
Add the mashed bananas, cinnamon, baking soda, salt and whole wheat flour. Fold with a spatula until the flour disappears. Stop there. A few small lumps are fine.
5. Fill the cups
Spoon the batter into the prepared tin, filling each cup about three quarters of the way. A spring-loaded scoop makes this tidy and even.
6. Bake
Bake for 20 to 25 minutes. The tops should be set and lightly golden, and a toothpick in the center should come out clean or with a couple of moist crumbs. Start checking at 20 minutes.
7. Cool and store
Let the muffins cool in the tin for 5 minutes, then move them to a wire rack. Once they are fully cool, cover them and keep them up to 2 days.
Tips & Tricks
- Mash the bananas until only small lumps are left. Big chunks leave wet pockets in the baked muffin.
- Fold the flour in just until you stop seeing dry streaks. Overmixing whole wheat flour makes the muffins tough.
- Fill the cups about three quarters full so the batter has room to rise without spilling over the tin.
- Let the muffins sit in the pan for 5 minutes before you move them to a rack. They firm up as they cool.
How to Store Make-Ahead Banana Muffins
Refrigerator
Keep cooled muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Fridge muffins firm up, so warm one for 15 seconds before eating.
Freezer
Freeze fully cooled muffins in a zip-top bag for up to 3 months. Freeze them individually first on a tray if you want to pull out just one.
Reheating
Microwave a single muffin for 20 to 30 seconds from the fridge, or 45 to 60 seconds from frozen. A 350°F oven for 8 to 10 minutes brings a whole batch back to life.
Frequently Asked Questions
Q: Can I make the batter the night before?
You can mix the wet ingredients and mash the bananas the night before and keep them covered in the fridge. Hold off on adding the flour and baking soda until you are ready to bake. Once baking soda meets the wet batter it starts working, and batter that sits overnight bakes up flat.
Q: Why did my muffins come out dense?
Usually one of three things. The batter got stirred too long after the flour went in, the baking soda was past its date, or the bananas were not ripe enough to bring enough moisture and sweetness. Fold gently and check the tin.
Q: Can I use all-purpose flour instead of whole wheat?
Yes. Use the same 2 cups. The muffins will be lighter and a little less nutty, and they may need a minute or two less in the oven, so check at 18 minutes.
Q: How do I know when they are done without a timer?
Press the top of a muffin in the middle. If it springs back and leaves no dent, it is baked. If your finger sinks in, give it another 3 minutes.
Q: Do I have to use paper liners?
No. Grease the cups well with oil or butter and let the muffins cool 5 minutes in the tin before lifting them out with a thin knife. Whole wheat batter sticks more than white flour batter, so grease generously.
Make-Ahead Banana Muffins – Whole Wheat Breakfast Batch
Moist whole wheat banana muffins sweetened with maple syrup and ripe bananas. Mix them once, bake a dozen, and grab breakfast all week.
Ingredients
Instructions
- 1Heat the oven — Set the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners, or grease the cups well.
- 2Whisk oil and syrup — In a large bowl, whisk the melted coconut oil and maple syrup until they come together. It will look glossy and slightly thickened.
- 3Add the wet ingredients — Whisk in the eggs, milk and vanilla. Keep going until the mixture is smooth and even, with no streaks of oil floating on top.
- 4Fold in bananas and dry ingredients — Add the mashed bananas, cinnamon, baking soda, salt and whole wheat flour. Fold with a spatula until the flour disappears. Stop there. A few small lumps are fine.
- 5Fill the cups — Spoon the batter into the prepared tin, filling each cup about three quarters of the way. A spring-loaded scoop makes this tidy and even.
- 6Bake — Bake for 20 to 25 minutes. The tops should be set and lightly golden, and a toothpick in the center should come out clean or with a couple of moist crumbs. Start checking at 20 minutes.
- 7Cool and store — Let the muffins cool in the tin for 5 minutes, then move them to a wire rack. Once they are fully cool, cover them and keep them up to 2 days.
Questions or cooking notes?
Ask about an ingredient or share a tip that could help someone else.