The BEST Banana Muffins you'll ever eat! | browneyedbaker.com

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.

The BEST Banana Muffins you'll ever eat! | browneyedbaker.com

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?

The BEST Banana Muffins you'll ever eat! | browneyedbaker.com

Banana Muffins

These easy Banana Muffins are the best you'll ever eat!
4.3 (24 ratings)

Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon (0.5 teaspoon) baking powder
  • 2 cups (400 g) granulated sugar
  • 1 cup (218 ml) vegetable oil
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas, peeled and coarsely mashed

Instructions 

  • 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.

Notes

Nutritional values are based on one serving
Calories: 208kcal, Carbohydrates: 44g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 27mg, Sodium: 201mg, Potassium: 137mg, Fiber: 1g, Sugar: 25g, Vitamin A: 55IU, Vitamin C: 2.3mg, Calcium: 13mg, Iron: 1.2mg

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