Bakery Style Banana Muffins
These are the banana muffins that make your kitchen smell like comfort. Lightly sweet, perfectly fluffy, and finished with a touch of cinnamon warmth, they deliver that bakery-style dome without the excess sugar or oil.
Made with real, balanced ingredients, they’re soft enough to feel indulgent yet intentionally built to fit into real life — you don’t need overly sweet or heavy recipes to create something that tastes this good.
Everyone needs a go-to banana bread muffin recipe and this is it!
Prep Time: 20 minutes
Cooking Time: 20 minutes
Serves: 12
Serving Size: 1 muffin
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2 medium ripe bananas (230g peeled), mashed
2 large eggs
3 tbsp melted butter
¼ cup unsweetened applesauce
¼ cup plain nonfat Greek yogurt
1½ tsp vanilla
6 tbsp light brown sugar (⅜ cup)
1½ cups gluten-free 1:1 flour
1 tsp cinnamon
2 tsp baking powder
¼ tsp baking soda
¾ tsp salt
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Instructions:
Preheat the oven to 400°F. Spray a silicon muffin pan with cooking spray.
Tip: Warm the bananas in the microwave for 30-60 seconds. Then mash the bananas in a large bowl.
Add the eggs, melted butter, applesauce, Greek yogurt, vanilla, and brown sugar. Mix together so it is well combined.
Add the remaining ingredients.
Let the batter sit for 10 minutes.
Evenly distribute the muffin batter in each muffin cup.
Bake for 5 minutes at 400°F.
Without opening the oven, reduce the temperature to 350°F.
Bake for 12-15 more minutes (check at 9 minutes to see if they are done early!)
Remove when the tops spring back lightly.
Cool for 10 minutes before removing from the pan.
Note: This high heat trick gives you fast lift and structure; lower heat finishes the bake without drying it out. It’s simple, but it makes a big difference — especially in gluten-free batters.
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Calories - 151
Carbs - 27g
Protein - 3g
Fat - 4g
Fiber - 1g
If you try this recipe, I’d love to hear how it turned out!
