Either
using self raising flour
adding baking powder/baking soda
less sugar
more eggs
over mixing
opening the oven door whilst baking

Are you using self raising flour, not plain? And I think over-mixing the dough can also have a bad effect.

I had the same issue with a chocolate muffin recipe. I was told it was either too much sugar or I should have used caster sugar instead of the usual sugar. Try another recipe, I’m sure you’ll find one that works

Did you open the oven during the middle of cooking? I’ve had a lovely cake baking before and opened the oven to check it, to have it sag down with sadness.

I would double check all the ingredients. You might have to compare your recipe to others to see if there’s something missing.

If you’re using bi-carb or baking powder, check the use by date. If they’re old they’re not that efficient. Get some fresh ingredients.

Are you maybe over mixing? This will produce flat tough muffins. Are you using the right flour?

Use self raising flour and baking soda.

Try adding baking soda
And I use paper fouls so don’t need to Greece the tins
Also may not be cooked long enough
Has your door to the oven been slammed close
Or is your oven door closing properly when cooking?
I have the opposite problem mine blow up like a balloon
I use. Fresh flour too when making cakes and muffins
Once open flour make sure you store it in air tight container for no longer then1 month

It could be a few things:
* over mixing – muffins are best if the wet ingredients are mixed enough to bring them together, but not much more.
* timing – it’s best to add the wet ingredients to the dry at the very last stage of preparing. Make sure the oven is hot because you don’t want the mixture sitting once combined.
* Not enough baking powder – If you’re using plain flour, add two teaspoons of baking powder per cup of flour.
I hope this helps 🙂

yeah don’t be discouraged. you need to bake, bake, bake to learn what to do.

I know sometimes it may seem a little expensive, but try not to use homebrand flours. I find White Wings to be one of the best brands for cake baking. For pasta and noodles I use an Italian brand, by the name of Miloni Pizzuti. Have fun and good luck! 🙂

I find mixing sr flour & warm milk seems to fluff it up more ,activates flour .

It sounds to me like your muffin mix was a little too moist.! You may have followed the recipe exactly but sometimes the flour you use may not be as absorbent as it should so you have to add a little more to slightly thicken the mix . Best of luck next time. kindest regards, Robyn.

another tip is when you pull the tray out of the oven, tap the bottom of the tray on the edge of the oven, it helps adjust the baked goods to the cooler room temp and this will help to stop the muffins caving in on themselves

sounds if it is too wet so add some baking powder and use SR flour.

The riper the bananas the more moisture and higher sugar content. The mixture may be a little too runny if the bananas are too over ripe.

Thanks to buggeritliz for sharing your recipe with Moms. 🙂

My recipe has baking powder and baking soda. I find this helps but you need to sift it in otherwise you’ll get salty clumps.

Don’t overmix and often banana cakes and muffins need bi-carb soda to stop them being too dense.