I don’t eat muffins for breakfast very often, but when I do, I gravitate to either banana or blueberry varieties. No doubt a big part of that is that they both tend to have a dessert-like consistency and flavor to them. If I’m going to have something sweet for breakfast, I’m going to go all-in! I’ve been making these easy banana muffins for ages now and I’ve yet to find another recipe that I like better. These turn out fluffy, moist and tasting just like banana bread… a breakfast win, for sure.
I love that this recipe makes more than the standard 12 muffins because they freeze wonderfully. I’ll typically leave a handful of muffins out for a few days’ worth of breakfasts, then freeze the remaining ones. After a quick zap in the microwave, they’re perfect.
What are your favorite types of muffins?
These easy Banana Muffins are the best you'll ever eat!
Preheat the oven to 325 degrees F. Line two standard-size muffin tins with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.
In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.
Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.
Fill the prepared muffin cups about two-thirds full. Bake the muffins until the tops are golden brown and a tester inserted into the center comes out clean, about 25 minutes. Transfer the muffins to a rack and cool slightly before removing and serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen in a freezer-safe container for up to 1 month.
Nutritional values are based on one serving
Saturated fat: 1g
Vitamin A: 1.1%
Vitamin C: 2.8%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!