Joanna Gaines Banana Muffins Recipe

This moist, fluffy joanna gaines banana muffins recipe is made with melted butter, brown sugar, and plenty of chunky mashed bananas, coming together in just over 30 minutes. The real secret lies in the generous sprinkling of granulated sugar on top, which creates a bakery-style crackly crust as they bake. I love making these for a quick breakfast or a nostalgic after-school snack that disappears instantly.

💛 Why This Classic Works:

I have baked countless banana recipes, but there is something distinct about the Magnolia Table approach. Unlike many recipes that cream butter and sugar until pale, this version uses melted butter and brown sugar, resulting in a denser, moister crumb that feels more like a treat than a breakfast bread. The warmth of the brown sugar complements the natural sweetness of the fruit perfectly.

The standout feature, however, is the texture of the bananas themselves. Instead of mashing them into a smooth puree, leaving them slightly chunky creates pockets of soft, sweet fruit throughout the muffin. Combined with that simple sugar topping, you get a perfect contrast between the tender interior and the crisp, golden lid.

🍴 How to Mash Bananas For Banana Muffins?

For the best muffin texture and a “blog-ready” look, choose your method based on how much “fruit chunk” you want:

The “Perfect Muffin” Technique

1. Peel: Use overripe bananas (the more black spots, the better the sugar content).
2. Break: Snap them into 3 or 4 pieces into a large bowl.
3. Mash: Use a fork for a rustic feel. If you use a hand mixer, you can mash them right in the bowl before adding your wet ingredients to save on cleanup.
4. Measure: Always measure the mashed result in a measuring cup. Banana sizes vary wildly, and too much moisture is the #1 reason muffins come out gummy.

Pro Tip: If your bananas aren’t ripe enough, poke them with a fork and bake them (in the peel) at 300°F (150°C) for 15 minutes until black. This “flash-ripens” them for instant baking.

🍌 Joanna Gaines Banana Muffins Ingredients

• Salted Butter: 1 stick (½ cup), melted and cooled. Joanna specifically uses salted butter for that sweet-salty balance.
• Light Brown Sugar: 1 cup, packed. This adds moisture and a deep molasses flavor.
• Eggs: 2 large, beaten at room temperature.
• Vanilla Extract: 1 ½ teaspoons.
• Ripe Bananas: 4 to 5 small to medium bananas. You want them very spotty and brown.
• All-Purpose Flour: 1 ¾ cups.
• Baking Soda: 1 teaspoon.
• Kosher Salt: ½ teaspoon.
• Granulated Sugar: 1-2 tablespoons, for sprinkling on top.
• Optional Add-ins: ½ cup chopped pecans or chocolate chips.

🧁 How To Make Joanna Gaines Banana Muffins

1. Prep the Oven: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
2. Mix Wet Ingredients: In a stand mixer or a large bowl, beat together the melted butter, brown sugar, beaten eggs, and vanilla extract until well blended and smooth.
3. Add Bananas: Mash your bananas with a fork, leaving them slightly chunky for texture. Add them to the wet mixture and stir until just combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent is evenly distributed.
5. Make the Batter: Pour the dry ingredients into the wet mixture. Mix gently until just combined—do not overmix, or the muffins will be tough. If you are using nuts or chocolate chips, fold them in now.
6. Fill and Top: Scoop the batter into the prepared muffin cups, filling them about ¾ full. Sprinkle the tops generously with the granulated sugar.
7. Bake: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and crackly. Let them cool in the pan for 5 minutes before transferring to a wire rack.

💡 Recipe Tips

• Leave Bananas Chunky: Don’t puree your bananas. Leaving small lumps adds moisture and bursts of concentrated banana flavor in every bite.
• Use Salted Butter: Most baking recipes call for unsalted, but this recipe relies on salted butter to cut through the sweetness of the brown sugar and bananas.
• Don’t Skimp on the Sugar Top: The granulated sugar on top isn’t just for looks; it creates a “muffin top” texture similar to a coffee cake.
• Room Temperature Eggs: Using room temperature eggs prevents the melted butter from seizing up when you mix them, ensuring a smooth batter.

❔ How to Make Banana Muffins Moist?

To keep your banana muffins moist and tender, focus on these essential techniques:

Use the Right Fats

• Mix Oil and Butter: Use melted butter for flavor and vegetable oil for a soft, moist crumb that stays fresh for days.
• Add Sour Cream or Yogurt: Replacing a portion of the liquid with full-fat sour cream or Greek yogurt adds moisture without making the batter too thin.

Master the Batter

• Don’t Overmix: Stir your dry and wet ingredients until just combined. Overmixing develops gluten, which leads to a tough, dry texture.
• Use Very Ripe Bananas: Look for skins that are heavily spotted or entirely black. These have the highest sugar and liquid content.

Proper Baking & Measuring

• Measure the Mash: Banana sizes vary, so always measure your mashed bananas in a cup rather than counting “3 large bananas” to ensure the moisture ratio is consistent.
• Avoid Overbaking: Start checking for doneness 5 minutes before the recipe says. A toothpick should come out with a few moist crumbs, not bone dry.

Storage Tip

• The Paper Towel Trick: Store cooled muffins in an airtight container with a paper towel. The towel absorbs surface moisture to prevent sogginess while the inside stays soft.

🥂 What To Serve With Banana Muffins?

These muffins are rich enough to stand alone, but they pair beautifully with a pat of salted butter melted over a warm crumb. For a complete breakfast, serve them alongside savory scrambled eggs to balance the sugar.

If you are enjoying these as an afternoon snack, a hot cup of black coffee or a cold glass of milk cuts through the sweetness of the brown sugar and bananas perfectly.

🎚 How To Store Leftovers Banana Muffins?

Store these muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they freeze exceptionally well.

To freeze, wrap each muffin individually in plastic wrap and place them in a zip-top bag for up to 3 months. Thaw on the counter for an hour or warm them in the microwave for 20 seconds before eating.

FAQs

• Can I use frozen bananas? Yes, just make sure to thaw them completely and drain off any excess liquid before mashing them into the batter.
• Can I make this gluten-free? Absolutely. Swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend. The texture remains surprisingly similar.
• Why did my muffins sink in the middle? This usually happens if the muffins were underbaked or if the oven door was opened too early. Trust the toothpick test before removing them.
• Can I reduce the sugar? You can reduce the brown sugar to ¾ cup, but the texture might be slightly less moist. I recommend keeping the sugar topping for that signature crunch.
• Do I need a stand mixer? No, you can easily make this recipe by hand with a whisk and a spatula since it uses melted butter instead of creamed butter.

Related Recipes:

• Joanna Gaines French Silk Pie Recipe
• Pioneer Woman Shortbread Cookies Recipe
• Pioneer Woman Tres Leches Cake Recipe
• Joanna Gaines Lemon Bars​
• Pioneer Woman Coconut Cream Pie Recipe
  

📊 Banana Muffins Nutrition Fact

• Calories: 245
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 280mg
• Total Carbohydrate: 40g
• Protein: 3g

joanna gaines banana muffins

Recipe by Imen DridiCourse: Breakfast, DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

These moist joanna gaines banana muffins feature a tender crumb, chunky ripe bananas, and a signature crunchy sugar top. Made with melted butter and brown sugar, they are ready in 35 minutes—the perfect easy breakfast treat.

Ingredients

• 1 stick (½ cup) salted butter, melted and cooled

• 1 cup packed light brown sugar

• 2 large eggs, beaten

• 1 ½ teaspoons vanilla extract

• 4-5 ripe bananas, mashed (leave chunky)

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon kosher salt

• 1-2 tablespoons granulated sugar (for topping)

• Optional: ½ cup chopped pecans or chocolate chips

Directions

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with papers.
• In a large bowl, mix melted butter, brown sugar, eggs, and vanilla until smooth.
• Stir in the mashed bananas, keeping the texture slightly chunky.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
• Fold in nuts or chocolate chips if using.
• Divide batter evenly into muffin cups and sprinkle the tops with granulated sugar.
• Bake for 20-25 minutes until golden brown and a toothpick comes out clean.