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Home » Breakfast and Brunch » Moist and Easy Banana Muffins: Simply Irresistible!

Moist and Easy Banana Muffins: Simply Irresistible!

July 22, 2018 , Updated June 11, 2020 Maria 38 Comments

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A close up shot of a stack of moist banana muffins piled high on a cooling rack..

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!

Perfectly baked moist banana muffins are piled on a cooling rack.
Easy Banana Muffins

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:

A photo collage of assembling the ingredients to make this easy banana muffins recipe.

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.

An overhead shot of a dozen banana muffins on a cooling rack.

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!

A close up of the tender and moist crumb of a banana muffin.

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:

Roasted Bananas

Banana Chips

Banana Smoothie

 

Banana muffins placed on a cooling rack, surrounded by a blue tea towel.

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.

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!

A stack of moist banana muffins.

Banana muffins placed on a cooling rack, surrounded by a blue tea towel.

Moist and Easy Banana Muffins

Light, moist and super quick to make. Your solution to your over ripe bananas which have been oven roasted.
4.92 from 12 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 228kcal
Author: Maria Vannelli RD

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
Prevent your screen from going dark

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.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Video

Notes

In order to have extra moist banana muffins always use roasted bananas (from overly ripe bananas) 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

Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 211mg | Potassium: 204mg | Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 2.6mg | Calcium: 43mg | Iron: 1.1mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

 

 

 

Baked Goods, Breakfast and Brunch

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Carolyn says

    November 30, 2020 at 11:23

    How do you roast bananas?

    Reply
    • Maria says

      December 1, 2020 at 10:12

      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/

      Reply
  2. Toni Pacis says

    September 14, 2020 at 13:41

    5 stars
    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!

    Reply
    • Maria says

      September 15, 2020 at 14:43

      Love your variation Toni! Thanks so much for taking the time to share, appreciate it!

      Reply
      • Toni Pacis says

        September 15, 2020 at 20:25

        5 stars
        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 says

        September 15, 2020 at 20:53

        Amazing Toni! Thanks again for sharing!

  3. Sandy says

    September 10, 2020 at 18:22

    Waiting for them to come out of the oven real soon!!!!

    Reply
    • Maria says

      September 11, 2020 at 08:15

      Fantastic Sandy! Enjoy!

      Reply
  4. Shey says

    July 24, 2020 at 22:50

    5 stars
    I can’t believe how moist these banana cupcakes turned out to be! This recipe is a keeper!

    Reply
    • Maria says

      July 25, 2020 at 09:26

      Thrilled to read this!Thanks for sharing Shey!

      Reply
  5. Jennifer Weiss says

    May 24, 2020 at 20:13

    5 stars
    These are BY FAR the best Banana Bread Muffins EVER!!!!!! Thank you SO MUCH for this recipe!!!!!!!! SO EASY and SO DELICIOUS!!!!!

    Reply
    • Maria says

      May 24, 2020 at 20:38

      So thrilled to read this Jennifer! Thanks so much for sharing!

      Reply
  6. Lena says

    May 6, 2020 at 16:48

    4 stars
    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!

    Reply
    • Maria says

      May 6, 2020 at 17:17

      Thanks for sharing Lena!

      Reply
  7. Debbie says

    April 23, 2020 at 11:32

    5 stars
    I cut the recipe in half, except for the egg. Baked for 20 minutes. It made six perfect muffins.

    Reply
    • Maria says

      April 23, 2020 at 15:18

      Fantastic Debbie!

      Reply
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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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