This Moist and Easy Banana Muffins recipe will end your search for the best banana muffins ever! If you like a tasty banana muffin with a tender crumb, this recipe is for you!
This recipe was originally published on October 11, 2014 and republished on July 22, 2018 with new content and photos.
Are you looking for a recipe for ripe bananas other than banana bread?
If you like super moist banana muffins with a tender crumb, which are also easy to make, this is the recipe for you. Your whole kitchen will smell amazing as they are baking in the oven.
No mixer is required for this foolproof and simple muffin recipe – just two bowls and a couple of utensils, so you know clean-up will be super quick!
The minute they come out of the oven and you split one open, you will quickly realize this is the only recipe you will ever need.
That’s what happened to me over 25 years ago.
As an added bonus, they truly are a quick to make. Come and take a look.
How to make this recipe for Moist Banana Muffins:
In the first bowl, whisk all the dry ingredients together.
In your second bowl, combine the wet ingredients. Then it’s just a matter of gently combining the two.
This is a great basic recipe to work with. If you are worried about your fat intake, you can replace the vegetable oil with applesauce. If you want to increase the fiber content of the recipe, you can replace half of the all-purpose flour with whole wheat flour; you can also add a couple of tablespoons of ground flax seed or bran.
I’ve created a chart on how to make healthy muffins. It’s just a click away!
This recipe for these super moist banana muffins is so adaptable.
There are also all kinds of add-ins that can be incorporated in the recipe. Nuts, dried cranberries, raisins, etc… My personal favorite is peanut butter and dark chocolate chips. About a small handful of each. YUMMY !
For those of you who have a large crowd to feed, this recipe can easily be doubled. These muffins also freeze very well and take no time to thaw out and enjoy.
When my son was a teenager, I would make a double batch and freeze the extras to have on hand for his “take out” breakfast. Economical and great tasting.
Origins of the recipe for Easy Banana Muffins:
I discovered this recipe for these moist and easy banana muffins in my soon to be vintage recipe booklets from Robin Hood, which date back to 1990.
These recipes booklets have provided me not only with the best banana muffins, but also these amazing date bran muffins and everyone’s favorite blueberry muffins, all of which I have been making for decades!
I was curious to see how many hits would show up on Google when I searched for a banana muffin recipe. Would you believe 226,000,000 results and in 0.41 seconds? (I’m not sure which number impresses me the most 🙂 )
Over 226 million searches! Isn’t that unbelievable? What’s even more unbelievable is that I have the best recipe for overripe bananas. But don’t take my word for it. Make this recipe for moist and easy banana muffins and let me know how you would rate it among all the recipes that are out there.
And be sure to use oven roasted bananas to make this easy banana recipe!
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this Easy Banana Muffins recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Moist and Easy Banana Muffins
Light, moist and super quick to make. Your solution to your over ripe bananas which have been oven roasted.
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup firmly packed brown sugar
- 3-4 oven roasted, overly ripe bananas you should get about 1 1/2 cups
- 1 egg
- 1/3 cup vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1/3 cup dark chocolate chips optional
- 1/3 cup peanut butter chips optional
- Preheat the oven to 375℉/190℃. Position rack to middle.
- Paper line 12 muffin cups.
- In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
- In another bowl, mash the bananas.
- Beat in egg,oil and vanilla. Mix well.
- Add the wet mixture all at once to the dry ingredients. Stir just until moistened.
- Gently fold the chocolate chips (if using).
- Fill muffin liners 3/4 full.
- Bake for 20-25 minutes or until top bounces back when lightly touched.
In order to have extra moist banana muffins always use roasted bananas that are overly ripe and resist the urge to over mix the batter. Less is more when it comes to mixing any muffin batter.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*recipe lightly adapted from Robin Hood
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