Banana Muffins

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

Servings 18 to 22 muffins
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Course:Dessert
Cuisine:American
Author: Michelle
These easy Banana Muffins are the best you'll ever eat!

Ingredients:

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

Directions:

  1. Preheat the oven to 325 degrees F. Line two standard-size muffin tins with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.
  3. In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.
  4. Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.
  5. 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.

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 208kcal
Fat: 2g
Saturated fat: 1g
Cholesterol: 27mg
Sodium: 201mg
Potassium: 137mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 25g
Protein: 3g
Vitamin A: 1.1%
Vitamin C: 2.8%
Calcium: 1.3%
Iron: 6.5%

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