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 updated content, photos and a video. Thanks for watching and sharing!
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 easy muffin recipe is for you. Your whole kitchen will smell amazing as they are baking in the oven.
And if you like strawberries, you have to try these Banana Strawberry Muffins.
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 Easy 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.
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.
OVERRIPE BANANA RECIPES WE LOVE:
Origins of the recipe for Best Banana Muffins Ever:
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.
If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s free!
Ciao for now,
Maria
★★★★★ 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
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Donna J. - Toronto
Hello – I just made these muffins for the 1st time and am very pleased with them
I have never roasted bananas before, but I will be doing that from now on. Besides taste – roasting brought out a better colour from the bananas.
Great muffins, thanks, I’ll be making these again!
Maria
How wonderful Donna! Roasting bananas really is a game-changer. Thanks for taking the time to comment, appreciate it.
Carolyn
How do you roast bananas?
Maria
Thanks for your interest Carolyn. I actually wrote a post on how to roast bananas… here is the link: https://www.shelovesbiscotti.com/roasted-bananas/
Tina
I am not a big fan of banana bread or muffins but these were so easy and delicious the roasting of the bananas mellowed the flavour.
Maria
So happy to read this! Thanks so much for sharing Tina!
Tei Reyes
I tried this today and the result was awesome! 😉 Soft and moist! Thank you for sharing the recipe. 👍
Toni Pacis
Fabulous muffins! I’ve made this 7 times already and am about to embark on the 8th.
I did some tweaks, though. I reduced the sugar to 1/3 cup as the roasted bananas were quite sweet, and I added peanut butter at 1/3 cup, and chopped walnuts at 1/3 cup and 1/3 cup semisweet chocolate chips. I’ve also experimented using different kinds of flour because I realized I had so many different flours about. I’ve used bread flour, apf, rice flour, whole wheat flour and coarse flour, even adding whole rolled oats. I also increased the baking powder to 1T when using flours that don’t rise much. It is quite a delicious muffin. I double the recipe each time and 24 muffins don’t last for very long. Especially so after having discovered that topping it thinly with ganache and chilled all purpose cream makes it a fantastic dessert. Uber nutritious and delicious. Thank you so much for this recipe.
I’ve also made the almond biscotti but I wasn’t as thrilled because although I’d reduced the sugar it was still rather sweet. Will make it again sometime soon, working on reducing the sweetness further.
Cheers!
Maria
Love your variation Toni! Thanks so much for taking the time to share, appreciate it!
Toni Pacis
Oh, hey, Maria, just want to let you know two of these muffins at breakfast keep me full for 4 hours and with all my wits about me. That makes it THE perfect break fast!
Maria
Amazing Toni! Thanks again for sharing!
Sandy
Waiting for them to come out of the oven real soon!!!!
Maria
Fantastic Sandy! Enjoy!
Shey
I can’t believe how moist these banana cupcakes turned out to be! This recipe is a keeper!
Maria
Thrilled to read this!Thanks for sharing Shey!
Jennifer Weiss
These are BY FAR the best Banana Bread Muffins EVER!!!!!! Thank you SO MUCH for this recipe!!!!!!!! SO EASY and SO DELICIOUS!!!!!
Maria
So thrilled to read this Jennifer! Thanks so much for sharing!
Lena
Really good breakfast muffins! I used 1 cup dark rye flour with 1/2 cup regular flour and added 2 tablespoons of applesauce (I find rye flour makes recipes more dry so it balances it out). Did not roast the bananas but still turned out good! Baked for 20 minutes. Yay!
Maria
Thanks for sharing Lena!
Debbie
I cut the recipe in half, except for the egg. Baked for 20 minutes. It made six perfect muffins.
Maria
Fantastic Debbie!