Jumbo Banana Muffins
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Jumbo Banana Muffins double as a delicious breakfast or dessert! They have tons of banana flavor packed in thanks to 3 whole bananas!
Every good day begins with a muffin for breakfast, specifically these Jumbo Banana Muffins. They’re moist, fluffy, packed with banana flavor and most importantly JUMBO! I like to make all my muffins jumbo sized because when it comes to muffins the bigger the better but you can easily make these in a standard size muffin pan. If you’re in the mood for more banana recipes you’ll love my Double Chocolate Chip Banana Bread!
All-purpose flour – this gives the banana muffins structure.
Baking powder and baking soda – both are necessary to make the jumbo banana muffins rise.
Bananas – the most important ingredient for banana muffins! Make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Vegetable oil – keeps the banana muffins extra moist!
Granulated & brown sugar – sweetens the muffins. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Egg – helps bind the ingredients.
Salt, cinnamon, nutmeg and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Jumbo Banana Muffins
1. In a small bowl combine the all-purpose flour, baking powder, salt, baking soda, cinnamon and nutmeg. Set aside.
2. In a medium bowl mash the bananas then mix in the melted butter and vegetable oil. Add the granulated sugar, brown sugar, egg and vanilla extract.
3. Fold the dry ingredients into the wet ingredients until just combined then evenly divide the batter between muffin cups.
4. Bake muffins at 400°F for 25 minutes. Store Jumbo Banana Muffins in an airtight container for up to 4 days at room temperature.
Pro Tips for Jumbo Banana Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so only fold in the dry ingredients until just combined.
- Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
- Fill your muffin cups 2/3 of the way full to get tall muffin tops. For a jumbo muffin pan I like to do 3 scoops of batter per muffin cup using this cookie scoop.
My Favorite Muffin Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Jumbo Muffin Pans
- Jumbo Muffin Liners
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Jumbo Banana Muffins
- 1 Jumbo Muffin Pan
- 240 g (2 cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 3 overripe bananas
- 56 g (4 tbsp) unsalted butter, melted
- 60 g (1/4 cup) vegetable oil
- 150 g (3/4 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 1 egg
- 1 tsp vanilla extract
- Preheat oven to 400°F. Line a 6 count jumbo muffin pan muffin pan with paper liners.
- In a small bowl combine the all-purpose flour, baking powder, salt, baking soda, cinnamon and nutmeg. Set aside.
- In a medium bowl mash the bananas then mix in the melted butter and vegetable oil. Add the granulated sugar, brown sugar, egg and vanilla extract.
- Fold the dry ingredients into the wet ingredients until just combined then evenly divide the batter between muffin cups.
- Bake muffins for 25 minutes.
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Standard size muffins: You can use a standard size muffin pan for this recipe just decrease the baking time. Yields 12 standard muffins.
- Store Jumbo Banana Muffins in an airtight container for up to 4 days at room temperature.