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.
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.
About these muffins
This recipe is simple and straight forward with almost all 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.
How to make banana muffins (save/pin)
- Preheat the oven at 190 C/ 375 F.
- Next, line a muffin pan with cupcake liners.
- Mash the bananas with a fork or mixer.
- Then, add the egg and whip until light and airy.
- Next, add the two sugars and continue to whip for a minute more.
- Now, 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.
- Next, divide the batter between 12 muffins cup.
- Bake for 18 to 20 minutes or until a skewer inserted in the center comes clean.
- Cool on the wire rack for 10 minutes.
- Enjoy.
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 then 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.
Perhaps not. This recipe is tried and tested with oil. That's why they are so moist, light, and airy.
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 tsp 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.
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Moist Banana Muffins
Print Pin Rate VeenaazmanovDescription
Ingredients
- 3 large Bananas ripe
- 256 grams (2 cups) All-purpose flour
- 2 tsp Baking powder
- ¼ tsp Salt
- 1 Egg large
- 50 grams (0.25 cups) Brown sugar
- 2 tbsp White sugar
- 90 ml (⅓ cups) Cooking oil
- 1 tsp Vanilla extract optional
Instructions
- Preheat the oven at 190 C/ 375 F.
- Line a muffin pan with cupcake liners.
- Mash the bananas with a fork or mixer.
- 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.
- 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
- 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 tsp 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.
Equipment
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
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- Chocolate Chip Banana Muffins
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.
Pam Greer
We love these, they are perfect for grabbing for breakfast, a snack or even dessert!
Veena Azmanov
Thank you, Pam. That is so true
Taylor Kiser
I used my rope bananas to make these for breakfast! They are so tasty!
Veena Azmanov
Thank you, Taylor
Heidy L. McCallum
These Banana muffins turned out perfect! The flavor was phenomenal, and the texture was perfect. This recipe is a keeper. Saving it to make them again.
Veena Azmanov
Thank you, Heidy. I am so happy to hear that.
Sue
These were great, everyone loved the break from the usual breakfast routine.
Veena Azmanov
Thank you, Sue. I am so happy to hear that
Jan Armstrong
Is there something wrong with my eyesight? I don't see bananas listed anywhere in the ingredients. I have read and reread the recipe, but still don't see bananas listed? Thank you for checking the recipe for me.
Veena Azmanov
Hey Jan. Yes, there are three bananas. Not sure how I missed that out. Thanks for bringing it to my attention.