These Easy Banana Muffins are light and tender, with fresh banana throughout. Made in just one bowl, this quick and simple recipe comes together in no time! Perfect for brunch or breakfast on the go!
If you love these muffins, you’ll love our banana bread muffins, too!
Easy Banana Muffin Recipe
Since I always seem to have overly ripe bananas that need to be used up, we alternate between my ultimate banana bread (<< seriously THE BEST) and these easy banana muffins.
Several years ago I took my favorite blueberry muffins and converted them with bananas. They became an immediate family favorite!
What Makes These Banana Muffins So Great?
- Delicious. made with ripe bananas and a splash of vanilla, they have the perfect amount of sweetness and overall flavor.
- Texture. They are light and fluffy and still moist on the inside.
- Little mess. You only need one bowl and one measuring cup to make these, which means less to clean up!
- Quick and easy. They are so quick and easy, you can whip up a batch even on the busiest of mornings.
Ingredients Needed
You only need a handful of pantry items to make this banana muffins recipe.
(Don’t miss the detailed printable recipe card below for measurements.)
- Bananas – Our star ingredient. Make sure they’re really ripe (see note below.)
- All-purpose flour – Make sure you spoon and level the flour, don’t scoop. This helps prevent excess flour, which can results in a dry crumbly muffin.
- Granulated sugar – for some sweetness.
- Baking powder – Helps the muffins rise.
- Kosher salt – For flavor.
- Vegetable oil – Contributes to the moist crumb.
- Egg – Provides structure to the batter.
- Milk – Makes these muffins extra tender.
- Vanilla – For flavor.
Recipe Variations
- Add some mix-ins. Add some fun extras to the batter, like half a cup of chocolate chips or half a cup of chopped walnuts. Or a little of both!
- Love cinnamon? Sprinkle a little cinnamon into the flour mixture.
- Dunk them in glaze! Whisk together some powdered sugar, milk, and vanilla until drizzling consistency.
How to Make Banana Muffins
These are the easiest muffins to make!
(Don’t miss the detailed printable recipe card below for measurements.)
- Combine dry ingredients. Whisk together the flour, sugar, baking powder, and salt.
- Combine wet ingredients. Using a measuring cup that holds at least 1 cup, add the vegetable oil and egg. Then fill to the 1-cup line with the milk. Add vanilla and whisk until combined.
- Combine wet and dry ingredients. Add milk mixture to the bowl with flour mixture and stir to combine (do not over mix.) Fold in the bananas.
- Divide batter. Evenly divide the batter between 12 paper-lined muffin cups filling about 3/4 full.
- Bake. Bake at 400F for 17-20 minutes. Remove from oven and allow to cool for a few minutes. Eat and enjoy!
Tips for Success
Here are some tips to make sure you bake up the best tasting muffins.
- Use overly ripe (a lot of black!) bananas. This will deliver the best natural sweetness with plenty of banana flavor, but also provide moisture.
- Thoroughly mash those bananas. This makes it easier to test for doneness.
- Gently fold wet and dry ingredients together for tender texture.
- Don’t over mix! It can make your muffins tough.
- Don’t over bake. Check the muffins a couple minutes before the directed bake time (some ovens run hot!) You want barely moist crumbs, no wet batter.
Proper Storage
- Storing leftovers. Like most baked goods, these banana muffins are best enjoyed fresh, but will remain soft at room temperature for a couple days.
- Can you freeze banana muffins? Yes, these freeze beautifully. Allow to cool completely and place in a freezer-safe bag. They freeze well up to 2 months. Thaw overnight in the refrigerator and heat up (if you prefer) before serving.
More Banana Recipes:
- The Absolute BEST Banana Bread Recipe
- Banana Pudding
- Turon (Banana Spring Rolls)
- Banana Smoothie
- Pan Fried Bananas
- Banana Oatmeal Pancakes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Easy Banana Muffins
These Easy Banana Muffins are light and tender, with fresh banana throughout. Made in just one bowl, this quick and simple recipe comes together in no time! Perfect for brunch or breakfast on the go!
Servings: 12 muffins
Ingredients
- 1 & 1/2 cups all-purpose flour , spooned and leveled
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3-1/2 cup whole milk
- 1 & 1/2 teaspoons vanilla extract
- 3/4 cup mashed ripe banana, (about 2 small bananas)
Instructions
- Preheat oven to 400º F. Line a 12-slot muffin tin with paper liners.
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- Using a measuring cup that holds at least 1 cup, pour in the vegetable oil, then add the egg. Then fill to the 1-cup mark with the milk. Add vanilla and whisk until combined.
- Add milk mixture to the bowl with flour mixture and stir just until combined (do not over mix.)
- Gently fold in the mashed banana.
- Evenly divide the batter between the muffin cups filling about 3/4 full.
- Bake for 17-20 minutes until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out clean.
- Remove from oven and allow to cool for about 10 minutes. Eat and enjoy!
Notes
Use overly ripe (a lot of black!) bananas. This will deliver the best natural sweetness with plenty of banana flavor, but also provide moisture.
Don’t over bake. Check the muffins a couple minutes before the directed bake time (some ovens run hot!) You want barely moist crumbs, no wet batter.
Add some mix-ins. Add some fun extras to the batter, like half a cup of chocolate chips or half a cup of chopped walnuts. Or a little of both!
Love cinnamon? Sprinkle a little cinnamon into the flour mixture.
Dunk them in glaze! Whisk together some powdered sugar, milk, and vanilla until drizzling consistency.
Nutrition
Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 107mg | Potassium: 133mg | Fiber: 1g | Sugar: 14g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
These really are easy! I am a novice baker. I added chocolate chips to ours. My 2 year old loved them, too.
10/10!! Throw all other recipes away. This recipe is so easy it tastes like I spent all day baking. Added cinnamon and chocolate chips. THANKS YOU
Made 3 batchs, after banana came out so fantastic and easy.
Also made just blueberry and bananas, then bananas and cinnamon. All fantastic.. mashed all bananas in mixer then divided. Super easy.will be using this over and over again. Grandson just started college away from home. He always has something in the morning or a grab and go snack. Thank you
I made these today, they were absolutely perfect. Thank you for the recipe.
Made these today. Perfection!
Thank you for this recipe. Easy to make and so delicious! I moved to Colorado two years ago and these are the first muffins I have baked that turned out so well. Living in a higher elevation does not make baking eaxy. Thank you again.
I doubled this recipe and it made 24 average size muffins. Relish! Would definitely make again.
These are so easy and always come out light and delicious. I add about 1/2 cup of mini chocolate chips for added joy!
Confession: I purposely let my bananas get overipe so I HAVE to make these .
Hi Dara! I can relate to your entire comment on many levels. HA. So glad you love them like we do!
This is the best banana muffin I ever made. Although the muffin did not rise, but the taste was very delicious. I added one quarter cup of chocolate chips and on quarter cup of raisins. i will surely make these muffins again. God bless you Amy.
i make these all the time and we love them ! i want to know what ingredients are in the frosting. you mention in the video that you sometimes drizzle frosting across the top, but there is no recipe listed ! Please help !
Hi JC – it’s just icing I’m referring to. Mix powdered sugar and milk together until you get a drizzling consistency and a touch of vanilla. Delish!
thanks for the instructions, I have added milk mixture to the bowl with flour mixture and stir to combine. Made sure not to over mix it.
my 7 year old daughter made these with my assistance of course. She loved making and eating them. We added a little cinnamon and nutmeg.
Love the one bowl method. I don’t even use a mixer. I have thrown whatever I had in the mix whether it was different types of flour or oils, an extra banana, the ghirardelli dark chocolate chips I’ve had from the sale bin since Christmas…easiest banana muffins I’ve made.
Can apple juice be substituted for the milk?
Hi Elaine – without further recipe testing, I can’t vouch for the results, but they won’t be optimal. Having said that, you can try it!
Made them tonight, Yummy!!!! Easy peasy!
Thank you for this recipe! I have made them every week for the past month. They freeze well too.
My family loves this recipe so much. Sometimes I add in chocolate chips for the kids, but they’re so good without too!
I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.
Oh my, we are addicted to these muffins! They are so fast and easy to make, they may become a staple around here. I have made a couple of variations, all of them good. For one, I added chopped walnuts and the other I added blueberries. Next I’m going to try both chopped walnuts and blueberries. Can’t go wrong with this batter.
Well, I just made these muffins for the second time. They’re so fast and easy, and I always seem to end up with over ripe bananas.
Amy luv thanx so much for this recipe so very simple and oh so yumm and really delish ended up making only 10 muffins instead of 12 and now only have 2 left they are really so great with coffee tea or a cold glass of milk or apple juice again thanx so much for sharing this recipe will definitely be making these again enjoy your summer cheers
This is my go-to banana muffin recipe!
What perfect timing for this post. I bought way too many bananas this weekend and need to use them before going bad. We love banana nut bread, so I may even add some chopped walnuts.
These are simply amazing. I used only one banana ( nice size). I sprinkle powdered sugar on top. Also I added cinnamon . My son does not like bananas but loved these