How Long to Bake Banana Bread Muffins: Regular, Mini and Jumbo Times

Standard banana bread muffins bake at 350°F (175°C) for 18 to 22 minutes, mini banana muffins for 10 to 14 minutes, and jumbo banana muffins for 25 to 30 minutes. Banana muffins are done when a toothpick in the center comes out clean or with a few moist crumbs and the tops spring back when pressed lightly. Banana batter is wetter and denser than plain muffin batter, so start checking at the low end of each range but expect it to need the full time.

How long do banana muffins take by pan size?

Banana muffin bake time depends mostly on cup size and how full each cup is. These ranges assume cups filled about three-quarters full and an oven at 350°F (175°C):

Mini muffins (about 1 tablespoon of batter per cup): 10 to 14 minutes.
Standard muffins (about 1/4 to 1/3 cup batter per cup): 18 to 22 minutes.
Jumbo muffins (about 1/2 to 2/3 cup batter per cup): 25 to 30 minutes, sometimes a few minutes more.

A standard 12-cup batch usually takes the same batter as one 9 x 5 inch (23 x 13 cm) loaf of banana bread. The same batter makes roughly 36 to 48 minis or 6 jumbos. Batter amounts for each pan are set out in the guide to muffin pan sizes and conversions.

What temperature is best for banana bread muffins?

A steady 350°F (175°C) is the safest temperature for banana bread muffins, because the sugar from ripe bananas browns quickly and a hotter oven can darken the tops before the centers set. Many bakery-style recipes start hotter for taller domes:

Bake at 425°F (220°C) for the first 5 minutes, then lower the oven to 350°F (175°C) without opening the door.
Finish standard muffins in another 13 to 17 minutes, jumbos in another 20 to 25 minutes.

At 375°F (190°C), standard banana muffins usually take 16 to 20 minutes. In a fan (convection) oven, lower the temperature by about 25°F (15°C) and check a few minutes early. The chart for muffins at 180°C in fan and conventional ovens covers metric settings.

How do you know when banana muffins are done?

Banana muffins are done when a toothpick pushed into the center of a middle muffin comes out clean or with a few moist crumbs, not wet batter. Banana makes the crumb look damp even when baked, so use more than one sign:

The tops are golden brown and spring back when pressed lightly.
The edges have pulled slightly away from the pan or liner.
An instant-read thermometer in the center reads about 200 to 205°F (93 to 96°C), the range commonly used for quick breads.

Test a muffin from the middle of the pan, since edge cups bake faster. If you add chocolate chips, a toothpick through melted chocolate can look like raw batter, so test a second spot.

Why are my banana muffins raw in the middle?

Banana muffins usually stay raw in the middle because the cups were overfilled, the bananas added too much moisture, or the oven runs cooler than its dial says. Common causes and fixes:

Overfilled cups: fill to about three-quarters, or the outside sets before heat reaches the center.
Too much banana: extra mashed banana beyond the recipe makes the batter heavier and slows baking. Measure the mash (about 1 cup, or 225 g, for most 12-muffin batches).
A cool oven: an oven thermometer shows whether the dial is accurate.
Opening the door early: each opening lets heat escape, so wait until the low end of the time range.
Dark pans: they brown the bottoms faster, so lower the oven by about 25°F (15°C) and bake a little longer if the bottoms burn before the centers set.

Should mini and jumbo banana muffins be baked differently?

Mini and jumbo banana muffins need different handling because the ratio of crust to center changes with size. Minis overbake in a minute or two, so set a timer for 10 minutes and check often. Jumbos benefit from the high-heat start described above, and if the tops brown before the center is set, lay a sheet of foil loosely over the pan for the last 5 to 10 minutes.

Leave empty cups empty in a partly filled pan, or add a few tablespoons of water to them so the pan heats evenly. The general muffin time and temperature chart lists the same size ranges for other flavors.

How long should banana muffins cool, and how do you store them?

Banana muffins should cool in the pan for about 5 minutes, then move to a wire rack. Left in the pan, steam collects under them and the bottoms turn soggy. Once fully cool, store them:

At room temperature in a container lined with paper towel for 2 to 3 days.
In the refrigerator for up to about a week, though they dry out faster there.
In the freezer, wrapped well, for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Do not taste the raw batter. The U.S. Food and Drug Administration warns that raw flour and raw eggs can carry bacteria that only baking kills.

Quick answers

Can I use banana bread batter for muffins?

Yes. A recipe for one 9 x 5 inch loaf makes about 12 standard muffins. Bake them at 350°F (175°C) for 18 to 22 minutes instead of the loaf’s 55 to 65 minutes.

How long do banana muffins take at 400°F?

At 400°F (200°C), standard banana muffins usually bake in 15 to 18 minutes. Watch the tops closely, as banana sugar browns fast at that heat.

Do muffin liners change the bake time?

Paper liners add little or no time. Silicone cups can add 2 to 4 minutes, since silicone conducts heat more slowly than a metal pan.

How ripe should the bananas be?

Use bananas with plenty of brown spots. They mash easily, add more sweetness and give the muffins a stronger banana flavor.