Banana Muffins With 3 Bananas (Moist, One Bowl)
The 3 banana muffin recipe for spotty bananas: tall, golden, tender muffins made in one bowl with brown sugar, two eggs and a little yogurt.
- Makes 12
- 35 minutes
- One bowl
- Freezer friendly
This recipe for banana muffins with 3 bananas is the one to reach for when the bananas on the counter turn brown: three ripe bananas, two eggs and brown sugar make 12 moist, tall muffins in one bowl, no mixer needed.
Quick answer
For banana muffins with 3 bananas, mash 3 ripe bananas and whisk in ⅓ cup melted butter, ¾ cup brown sugar, 2 eggs, ⅓ cup yogurt and vanilla. Fold in 1¾ cups flour, 1 tsp baking soda, ½ tsp baking powder, cinnamon and salt, fill 12 lined cups and bake at 375°F for 18 to 22 minutes.
Banana muffins with 3 bananas, domed and golden on a cooling rack.
Why 3 Bananas Is the Sweet Spot
Three ripe bananas give about 1⅓ cups of mash, which is exactly enough to flavor and moisten a 12-cup batch without weighing it down. Fewer bananas and the flavor is faint; many more and the muffins turn dense and gummy.
Two eggs give the batter enough structure to rise into tall domes, brown sugar adds a caramel note, and a spoonful of yogurt keeps the crumb soft for days.
Real banana flavor
Three bananas, no banana extract needed.
One bowl
Mash, whisk and fold with a fork and spatula.
Tall domes
Two eggs and nearly full cups.
Moist for days
Yogurt and brown sugar.
How Ripe Should the Bananas Be?
| Banana | Looks like | For muffins |
|---|---|---|
| BananaYellow with green tips | Looks likeFirm, starchy | For muffinsToo early; little flavor |
| BananaAll yellow | Looks likeFirm-soft, mild | For muffinsUsable, but bland |
| BananaSpeckled with brown spots | Looks likeSoft and sweet | For muffinsGood |
| BananaHeavily spotted to brown | Looks likeVery soft and fragrant | For muffinsIdeal |
| BananaBlack but not leaking | Looks likeVery soft, very sweet | For muffinsStill great; mash and measure |
| BananaFrozen and thawed | Looks likeSoft and watery | For muffinsUse with their liquid |
| 3 bananas that are | Mashed amount |
|---|---|
| 3 bananas that areSmall | Mashed amountAbout 1 to 1¼ cups |
| 3 bananas that areMedium | Mashed amountAbout 1⅓ cups |
| 3 bananas that areLarge | Mashed amountAbout 1½ cups |
Need bananas ripe today? Bake them unpeeled at 300°F for 15 to 20 minutes until the skins turn black, then cool and mash. They will be soft and sweet, though slightly less fragrant than naturally ripened ones.
The Ingredients
Three ripe bananas and pantry staples.
| Ingredient | Its job | Swap |
|---|---|---|
| IngredientRipe bananas | Its jobFlavor, sweetness and moisture | SwapThawed frozen bananas |
| IngredientMelted butter | Its jobRich flavor, tender crumb | SwapNeutral oil or melted coconut oil |
| IngredientBrown sugar | Its jobSweetness with a caramel note | SwapGranulated sugar |
| Ingredient2 eggs | Its jobStructure and lift | Swap2 flax eggs, for a denser crumb |
| IngredientYogurt or sour cream | Its jobMoisture and a soft crumb | SwapButtermilk or milk |
| IngredientBaking soda + powder | Its jobRise and golden tops | SwapUse fresh leaveners |
| IngredientCinnamon | Its jobWarmth | SwapNutmeg or pumpkin pie spice |
Measure the flour by spooning it into the cup and leveling it; packed flour is the most common cause of dry, heavy muffins. Room-temperature eggs mix in more evenly with the melted butter.
3 Banana Muffin Recipe
The card is set for 3 bananas and 12 muffins. Tap 6, 9 or 12 bananas to scale up.
3 Banana Muffins
Three ripe bananas, two eggs, brown sugar, melted butter and yogurt, mixed in one bowl. Tap the number of bananas and every amount updates.
Bananas
Ingredients
Banana muffins with 3 bananas- 36912 very ripe bananas, mashed
- ⅓ cup⅔ cup1 cup1⅓ cups unsalted butter, melted
- ¾ cup1½ cups2¼ cups3 cups packed light brown sugar
- 2468 large eggs, room temperature
- ⅓ cup⅔ cup1 cup1⅓ cups plain yogurt or sour cream
- 1 tsp2 tsp1 tbsp4 tsp alcohol-free vanilla
- 1¾ cups3½ cups5¼ cups7 cups all-purpose flour
- 1 tsp2 tsp1 tbsp4 tsp baking soda
- ½ tsp1 tsp1½ tsp2 tsp baking powder
- ½ tsp1 tsp1½ tsp2 tsp ground cinnamon
- ½ tsp1 tsp1½ tsp2 tsp fine salt
- ¾ cup1½ cups2¼ cups3 cups chocolate chips or chopped walnuts, optional
The browner, the better. Speckled, soft bananas make the sweetest, most fragrant muffins.
Instructions
Heat the oven
Heat the oven to 375°F (190°C) and line a 12-cup muffin pan with liners or grease it well.
Mash the bananas
Mash the bananas in a large bowl with a fork until mostly smooth, with a few small lumps.
Add the wet ingredients
Whisk in the melted butter, brown sugar, eggs, yogurt and vanilla until smooth.
Add the dry ingredients
Sprinkle the baking soda, baking powder, cinnamon and salt over the bowl and stir in, then fold in the flour just until no dry streaks remain.
Fold in extras and rest
Fold in the chocolate chips or walnuts if using and let the batter rest 5 to 10 minutes while the oven finishes heating.
Fill the cups
Divide the batter among the 12 cups, filling them almost to the top for tall domes.
Bake
Bake 18 to 22 minutes, until the tops spring back and a toothpick in the center comes out with a few moist crumbs.
Cool
Cool 5 minutes in the pan, then move the muffins to a rack.
Gear for Banana Muffins
A good muffin pan, liners and a scoop make an even, tall batch.
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How to Make Them Step by Step
Fill the cups nearly full for bakery-style tops.
Mash, then whisk. A fork does the job; leave a few small lumps for pockets of banana. Whisk the wet ingredients in until the mixture is smooth and glossy.
Fold, do not beat. Once the flour goes in, fold with a spatula just until the last streak disappears. Overmixing builds gluten and gives tough muffins with tunnels inside.
Rest and fill high. A 5 to 10 minute rest lets the flour hydrate and the leaveners start working. Fill the cups almost to the top; a cookie scoop keeps them even so they bake at the same pace.
Bakery-style domes. For extra-tall tops, start the oven at 425°F, bake 5 minutes, then lower to 375°F for the rest of the time without opening the door.
Mini, Jumbo and Loaf: Bake Times
| Size | From one 3-banana batch | Bake at 375°F |
|---|---|---|
| SizeMini muffins | From one 3-banana batch24 to 30 | Bake at 375°F10 to 13 minutes |
| SizeStandard muffins | From one 3-banana batch12 | Bake at 375°F18 to 22 minutes |
| SizeJumbo muffins | From one 3-banana batch6 | Bake at 375°F24 to 28 minutes |
| Size9×5 loaf (at 350°F) | From one 3-banana batch1 loaf | Bake at 375°F55 to 65 minutes |
| Size8×8 snack cake (at 350°F) | From one 3-banana batch1 pan | Bake at 375°F30 to 35 minutes |
Ovens vary, so check a few minutes early. A toothpick should come out with a few moist crumbs, not wet batter; the tops should spring back when pressed lightly.
Six Ways to Change Them Up
Chocolate chip, walnut and more.
Same batter, six directions. Tap one:
Chocolate Chip
Fold in ¾ cup chocolate chips and press a few extra onto the tops before baking.
Walnut or Pecan
Fold in ¾ cup chopped toasted walnuts or pecans; sprinkle a few on top.
Crumb-Topped Streusel
Rub ¼ cup flour, 3 tbsp brown sugar, ½ tsp cinnamon and 2 tbsp cold butter into crumbs and scatter over the batter.
Banana Oat
Replace ½ cup of the flour with rolled oats and top with a few oats before baking.
Peanut Butter Banana
Swap 3 tbsp of the butter for 3 tbsp creamy peanut butter, whisked in with the wet ingredients.
Banana Blueberry
Fold in 1 cup blueberries tossed in 1 tbsp flour so they do not sink.
Banana Muffin Problems and Fixes
| Problem | Cause | Fix |
|---|---|---|
| ProblemSunk in the middle | CauseUnderbaked or door opened early | FixBake until the tops spring back |
| ProblemDense or gummy | CauseToo much banana or overmixing | FixMeasure the mash; fold gently |
| ProblemDry | CausePacked flour or overbaking | FixSpoon and level flour; check early |
| ProblemFlat tops | CauseCups underfilled or old leavening | FixFill nearly full; use fresh soda and powder |
| ProblemStuck to liners | CausePeeled while hot | FixCool fully; parchment liners release best |
| ProblemTunnels inside | CauseOvermixed batter | FixStop folding at the last streak of flour |
Storing and Freezing Banana Muffins
| Where | How | Keeps |
|---|---|---|
| WhereCounter | HowAirtight container lined with a paper towel | Keeps3 days |
| WhereRefrigerator | HowNot needed; it dries them out | KeepsUp to 5 days if you must |
| WhereFreezer | HowIndividually wrapped, then bagged | Keeps3 months |
| WhereReheat | HowMicrowave 20 to 30 seconds, or 325°F oven 8 minutes | KeepsTastes freshly baked |
A paper towel under and over the muffins absorbs the moisture bananas release and keeps the tops from turning sticky. For grab-and-go breakfasts, freeze a dozen and pull one out the night before.
Banana Muffins With 3 Bananas: FAQs
How do you make banana muffins with 3 bananas?
Mash 3 ripe bananas, whisk in melted butter, brown sugar, 2 eggs, yogurt and vanilla, fold in flour, baking soda, baking powder, cinnamon and salt, fill 12 lined cups and bake at 375°F for 18 to 22 minutes.
How many muffins does 3 bananas make?
12 standard muffins, 24 to 30 mini muffins or 6 jumbo muffins.
How much mashed banana is 3 bananas?
About 1¼ to 1½ cups. Three medium bananas give about 1⅓ cups.
Can I use 3 small bananas?
Yes. Aim for about 1¼ cups mashed; if you are short, top it up with a little extra yogurt or applesauce.
Can I use 4 bananas instead of 3?
Yes, but the muffins become denser and more moist. Add 2 extra tablespoons of flour and bake a minute or two longer.
Why use 2 eggs in banana muffins?
Two eggs give the batter structure for a tall dome and a tender, even crumb, so the extra banana does not make them heavy.
How ripe should the bananas be?
Heavily speckled or almost black. Brown bananas are softer, sweeter and much more fragrant.
Can I use frozen bananas?
Yes. Thaw them, then use the bananas and their liquid together, measured to about 1⅓ cups.
How do you ripen bananas quickly?
Bake unpeeled bananas on a sheet at 300°F for 15 to 20 minutes, until the skins are black, then cool before mashing.
Can I use oil instead of butter?
Yes. Use the same amount of neutral oil; the muffins will be a little softer and stay moist longer.
Can I use white sugar instead of brown?
Yes. Use the same amount of granulated sugar; the muffins will be slightly lighter in color and less caramel-like.
Can I make them without yogurt?
Yes. Use sour cream, buttermilk or milk; with milk the crumb is a bit lighter.
Why did my banana muffins sink?
They were underbaked, overmixed or the oven door was opened too early. Bake until the tops spring back and test with a toothpick.
How do you get tall muffin tops?
Fill the cups almost to the top and bake the first 5 minutes at 425°F, then lower to 375°F without opening the door.
How do you store banana muffins?
In an airtight container lined with a paper towel for up to 3 days, or frozen, individually wrapped, for up to 3 months.
Can I make this into banana bread?
Yes. Bake the batter in a greased 9×5 loaf pan at 350°F for 55 to 65 minutes.
More Ways to Use Ripe Bananas
Muffins, bread and snacks.
Three spotty bananas, one bowl and 35 minutes to a dozen muffins.
Pin this recipe for banana muffins with 3 bananas so it is ready the next time your bananas go brown.
