These are homemade banana muffins just like mom used to make. They are soft, light, airy, and get done in less than 30 minutes. Perfect for breakfast all year round.
Table of Content
Do you have lots of ripe and overripe bananas in summer? The heat makes them ripen really quickly. My kids love bananas very much and have them in smoothies and milkshakes every day. Sometimes, I love to add them to cakes such as my banana cake, chocolate chip banana cake, or caramel banana cake. Of course, kids love cupcakes and muffins, so these banana muffins are always welcome.
Why make these muffins
- This recipe is simple and straightforward with almost all the ingredients you probably already have in your kitchen.
- Today, we use oil to keep the muffins moist and the banana also gives them a nice tender crumb.
- In addition, the process and timeline for these muffins are fairly simple, easy, and quick. In particular, it takes just 5 to 7 minutes to make the batter and about 20 minutes to bake the muffins. So, you can have these for breakfast in just about 30 minutes.
- You can also add chocolate chips to these as I did in my chocolate chip banana muffins.
Ingredients and substitutes
- Bananas - The best bananas for cupcakes, muffins, or cakes are the soft ripe (even overripe) bananas.
- All-purpose flour - All-purpose flour works best with this recipe; so, you do not need any cake flour or self-rising flour.
- Sugar - I'm using white and brown sugar. Since, I like the caramel-like flavor that brown sugar brings to these muffins.
- Oil - Makes the muffins wonderfully moist.
- Egg - We are using only one, so make it a nice large egg.
Step by step instructions
- Preheat the oven at 190 C/ 375 F.
- Line a muffin pan with cupcake liners.
- In a bowl, combine the flour, baking soda, and salt. Sifting will make light and airy muffins.
- Mash the bananas with a fork. Then, add the egg and whip until light and airy.
- Next, add the two sugars and continue to whip for a minute more. Gradually add the oil while continuing to whip so it emulsifies.
- Then, add the vanilla extract - combine well. Finally, add the flour mix. Combine well but do not over-mix.
Pro tip- we do not want to activate the gluten in the dough therefore it is important not to over mix.
- Divide batter between 12 muffins cups.
- Bake for 18 to 20 minutes or until a skewer inserted in the center comes clean.
- Cool on the cooling rack for 10 minutes.
- Enjoy.
More banana recipes
- Easy Moist Banana Cake
- Chocolate Chip Banana Muffins
- Moist Banana Cupcakes
- Chocolate Chip Banana Cake
- Homemade Caramel Banana Ice Cream NO Churn
- Blueberry Banana Smoothie or Strawberry Banana Smoothie
Frequently asked questions
These muffins will stay at room temperature for 2 days.
So, if you need to store them for longer, I highly recommend freezing them rather than placing them in the fridge.
Thaw them in the microwave from frozen as the condensation helps to keep them moist.
I do have a moist banana cupcake recipe that you may want to try. You can also frost them with your favorite frosting, such as cream cheese frosting - see my 30 plus buttercream frosting recipes.
You can certainly use white sugar instead of brown sugar. And yet, I do love the caramel-like flavor the brown sugar adds to the muffins.
If you want to make these tall, bakery-style, banana muffins, add an additional ½ teaspoon of baking powder. Also, fill them to the top, and bake them at a higher temperature, at 200 C / 390 F, for 5 minutes. Then, lower the temperature to 160 C / 320 F and bake them further until the skewer inserted in the center comes clean (about 9 to 12 minutes longer). However, you may get only 6 large muffins.
Yes, these muffins freeze beautifully. I bake and cool them completely. Then, I place them in my silicon storage bags and into the freezer. As a result, these will last for 2 to 3 months.
I do have three tried and tested banana cakes you can use - I highly recommend you check them out Moist banana cake, moist chocolate chip banana cake, caramel banana cake.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Moist Banana Muffins
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 3 large Bananas (ripe)
- 2 cups (250 g) All-purpose flour
- 1½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 Egg (large)
- ¼ cup (55 g) Brown sugar
- 2 tablespoon White sugar
- ⅓ cup (80 ml) Cooking oil
- 1 teaspoon Vanilla extract (optional)
Instructions
- Preheat the oven at 190 C/ 375 F.
- Line a muffin pan with cupcake liners.
- In a bowl, combine the flour, baking soda, and salt. Sifting will make light and airy muffins.
- Mash the bananas with a fork. Then, add the egg and whip until light and airy.
- Next, add the two sugars and continue to whip for a minute more. Gradually add the oil while continuing to whip so it emulsifies.
- Then, add the vanilla extract - combine well. Finally, add the flour mix. Combine well but do not over-mix.Pro tip- we do not want to activate the gluten in the dough therefore it is important not to over mix.
- Divide batter between 12 muffins cups.
- Bake for 18 to 20 minutes or until a skewer inserted in the center comes clean.
- Cool on the cooling rack for 10 minutes.
- Enjoy.
Recipe Notes & Tips
- You can make 12 medium banana muffins or 6 large muffins with this batter.
- You can add ½ cup nuts if you want such as pecans, macadamia or hazelnuts
- To create bakery-style banana muffins with a cracked dome on top. Add ½ teaspoon more baking soda and bake the muffins at 200 C / 392 F for 5 minutes then reduce the temperature to 190 C/ 374 F for the remaining time. The initial high heat gives these cupcakes a nice burst.
- These muffins freeze beautifully. I bake and cool them completely. I then place them in my silicon storage bags and into the freezer - these will last for 2 to 3 months.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Beth
Yummy! My daughter loves anything banana. She's going to love this! I can't wait to make these!
Veena Azmanov
Thank you, Beth
Kimberly
Exact same flavor as my mom's recipe (which I could not remember the measurements for the life of me, so, thank you! Only thing she did differently was add the bananas last, folding them in by hand after creaming together the other ingredients. not sure exactly what the reason is for that, I think less bubbles formed inside the batter but the flavor tastes the same to me. she also insisted on flouring the pans for everything instead of using liners but I've done it both ways, it's delicious either way(convenience often overrules). This is the only cooking website I use anymore, I've read a lot of sites that said "just how mom used to make" (which is what I've been trying to do since losing her years ago) but this is the first place where I've found the results to be true!
Veena Azmanov
Aww thank you so much, Kimberly. My mom would be so proud to read your comment. I am so happy you found my recipes useful. Appreciate the lovely comment - Have a great weekend.
Linda
Hello Veena, the recipe ingredients state powder and the tip for cracked top bakery style states more soda which is not in ingredient list. Would you clarify if this is a misprint or am I not understanding and it is an extra ingredient.
Thank you.
Linda
I enjoy your emails and videos!
Veena Azmanov
Ah yes, Linda. Sorry about that, it should be baking soda. I typed powder by mistake. Thanks for bringing it to my attention.