There’s something about jumbo banana muffins that feels like a hug from the inside. I remember one weekend morning when I was rushing through the kitchen, trying to get everything ready but kept sneaking bites of a muffin batter spoon—yes, I know, raw batter isn’t the safest, but it was just so tempting. Somehow the smell of cinnamon and ripe bananas filled the air in the most comforting way, pulling me out of my hurry, making me slow down. The muffins came out golden and giant, with a crumb so soft that I could barely wait for them to cool before tearing into one. The kitchen was a bit messy afterwards, with crumbs and a smear of butter on the counter, but those imperfect moments made it feel like home.
They’re the kind of muffins that pair beautifully with a cup of coffee or even a cold glass of milk, perfect to savor while watching the morning light seep through the window. Sometimes I wonder if the secret isn’t just the bananas or cinnamon—it’s the little pause that baking these muffins invites, a small moment carved out for something simple and satisfying.
Why You’ll Love It
- These jumbo banana muffins are perfectly soft and moist without being too dense, so they feel indulgent but not heavy.
- The ripe banana flavor shines through naturally, with just a hint of cinnamon to add warmth without overpowering.
- They’re easy to whip up even when you’re not exactly in “baking mode,” though I’ll admit the batter can be a bit sticky to mix.
- They freeze well, so you can stash extras for busy mornings, but honestly, they rarely last that long at our house.
- It’s simple—and that’s kind of the point—just good ingredients coming together in a way that feels like a small treat.
If you’re a little nervous about baking jumbo muffins because they seem intimidating, don’t be. These come together quickly, and even if your batter looks a little lumpy or your muffins don’t rise perfectly tall, they’ll still taste wonderful.
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Jumbo Banana Muffins
- Total Time: 40 minutes
- Yield: 6 jumbo muffins 1x
Description
These jumbo banana muffins are moist, fluffy, and packed with ripe banana flavor. Perfect for breakfast or a snack, they are easy to make and sure to please the whole family.
Ingredients
2 large ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C). Grease or line 6 jumbo muffin cups with paper liners.
In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Mix well until smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the banana mixture. Stir gently until just combined. Do not overmix.
Divide the batter evenly among the 6 jumbo muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually bake these in jumbo muffin tins, but if you don’t have those, regular muffin cups work too; just expect more muffins and a slightly shorter bake time. Serving these warm with a bit of butter is my go-to, but they’re also great spread with peanut butter or a drizzle of honey. Sometimes, I toss in a handful of chopped walnuts or chocolate chips when I have them on hand, though I haven’t tested those variations extensively—they’re just little experiments I like. If you want a touch more spice, a pinch of nutmeg can be a cozy addition without stealing the spotlight from the bananas.
FAQ
Can I use frozen bananas? Yes, thaw them first and drain any excess liquid—too much moisture can make the muffins overly wet.
How do I store these muffins? Keep them in an airtight container at room temperature for a few days, or freeze individually wrapped for longer storage.
Can I make these gluten-free? I haven’t tried gluten-free flour blends with this recipe yet, but if you experiment, let me know how it goes!
Are these muffins very sweet? They have a gentle sweetness from the bananas and sugar, not overly sugary, so great for those who prefer balanced flavors.
Give these jumbo banana muffins a try next time you’re craving something cozy and comforting. They might just become your new morning ritual.