Banana Muffins
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.
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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?
Banana Muffins
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
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Love, Love these muffins!! Plus, the extra amount of muffins they make, can then be given as a treat for my neighbors!! They’re so quick to put together and they’re just plain YUMMY!! Thanks!!
This recipe is everything you want a banana muffin to be!! It’s quick to put together, makes 24 muffins and is just delicious!!! My grandson’s favorite muffin!!
Made these yesterday with banana cream cheese icing.🤗
These muffins are amazing! I’m in the middle of making my 3rd double batch in a week!!
I’ve made these muffins so many times and I’m always being asked to make them again. I’m in the middle of the 3rd double batch in a week! They are always amazing!!
second time .Delightful.
I made these muffins last night they are delicious! Definitely will be using this recipe again and again.
Hello BEB! Long time listener, first time caller 😊 I just made these today for my family and our workers. They were delicious! Huge hit! They made 2 1/2 doz regular muffins. I added chocolate chips to the last half of the batter. I also substituted unsweetened applesauce for the oil (my stomach can’t handle fats like that much anymore). I added a streusel topping from KA Flour but it didn’t add much to the muffins and left them messy looking (still delicious!). Second batch I left off the topping and these are perfect just as they are. Thank you for such a great recipe!
This are sooooooooooo delicious i will made this i again
I made the best muffins this morning. I always go to your site first, believe it or not my brother told me about you. I like banana recipes with strawberries so I changed a few things as I always do, but I actually wrote it down this time! I added 3 large strawberries and 1/2 cup of organic whole milk strawberry yogurt to the banana mixture. I only used 1 cup of sugar, 1/2 cup of oil and a 1 full tsp of baking powder. They are awesone, thank you for your recipes.
This is my go to Banana Muffin! They whip up so easily and my family loves them. I sometimes add chocolate chips or sprinkle the tops lightly with cinnamon sugar!
Thanks for the recipe! I’m hoping to make these as mini-muffins – any speculation on what the time and baking temperature would be for the tiny guys?
Thanks!
Hi Kristina, Keep the temperature the same but I would start checking around 8-9 minutes for minis!
Was looking for a quick and delicious snack to make for a household of 5 kids (hopefully to last a couple of days). These muffins were such an incredible hit! Each child loved them! They kept going back for more – hardly made it to day 2. Delicious. Thank you.
I’ve made these muffins many times now and they always always turn out perfect!! Absolutely yummy and moist. Thank you for a fool-proof delicious recipe
I have made several of your recipes and everyone of the are hits! The banana muffin is a favorite of my moms. I make with ripe bananas she throws in the freezer. They turn out moist, sweet and delicious . I cool them and wrap them individually in plastic wrap, then put them in a freezer bag and freeze. I pulled one out today (3months layer) and still delicious.
Made these last night. They are divine. My family really enjoyed them. Thanks for the recipe.
Made these last week — sorry no picture — they’re a keeper! Everyone LOVED them!
Thanks, Michelle, for ALL your recipes!
Love your blog!!!!!
I just made these. They were tender and delicious. The only thing that I did differently was add some toasted hazelnuts to the batter. This recipe is a keekeeper.
This recipe is a “keeper.” I just noticed the misspelled word.
This recipe turned out perfectly. The amounts, oven temperature, etc., are just right. This is the first time I’ve baked muffins and I’m delighted to have found a recipe that gives perfect results and is so easy to follow. I’m going to bookmark this site and try as many recipes as possible.
My mom said I can make them today. They look super good and easy to make.
Have you tried to make these with whole wheat flour? If I would, what type of flour would I use and how much? Thank you
Hi Connie, I have not made these with whole wheat flour. King Arthur Flour’s white whole wheat is a good substitute; I wouldn’t go more than 50% though.
I have a hard time when a recipe calls for a certain amount of bananas. Size is kind of a matter of opinion. How many cups would you say 4 bananas are when mashed for the sake of accuracy. Thank you
Hi Ida, I’d estimate 1 1/3 cups mashed.
These are DELICIOUS! Great flavor and texture! I’ve tried so many different banana muffin recipes, and this is the only one I’ll use from now on!
Hi
Can I use cake flour instead of all purpose flour? Thank you
Hi Jenny, I haven’t attempted it, so I’m not sure how much it would affect the final texture of the muffins.
Hello from Slovakia :)
I made these muffins for 4 times already, using large muffin cups, adding nutella in the middle, while using only half of the amount of sugar (otherwise it’s way too sweet).
I always make them in large amounts, leave a few at home and take the rest to work. My colleagues like them so much they keep asking when is the next time I bring some more! And I am talking about up to 30 people :))) the muffins always cheer them up.
Thanks for that!
Tereza
These were delicious. I made a batch with chocolate chips and one without. I actually preferred the plain, myself, but my whole household ate them up quickly. Definitely saving this recipe and making them again!
I’ve made your vanilla cupcakes many times and I seem to be having a problem…the cupcakes, upon cooling, start to pull away from the cupcake liners and take on an almost oval shape! I have NO idea what I’m doing wrong here?!
Hi Juli, Oh no, that’s so weird! I’ve never had that happen! Are they regular paper liners? I would make sure they’re not pre-greased or anything.
Hi Michelle,
Thank you so much for this recipe! I made it today because we had four super ripe bananas. These muffins are so moist and the flavor is great. I did add 1 tsp of cinnamon and 1/2 tsp of nutmeg. But these were really delicious and I’d definitely make them again. :)
Hi there. These look so delicious and can’t wait to try them today! Just a quick question – the bananas I have are on the slightly smaller side. Can I add more than 4 and would it affect the taste and texture in any way if it ended up being more than it should? Thanks
Hi Nalini, You could add one more, but I wouldn’t do any more than that. Enjoy the muffins!
Hi Michelle. Thank you for your reply :-). I made these and added 2 more bananas (mine were really really small lol) and all I can say is WOW!!! They were so so yummy!! I added in a handful of chopped dark choc and reduced the sugar by a 1/4 cup and it was still so delicious!! This is definitely my new favourite banana muffin recipe!! Can’t wait to try out your other recipes :-). Thank you so much!! Ps your family is absolutely beautiful ❤
Made these today Excellent!