I love banana bread muffins and this is our family’s absolute favorite recipe.
I’m pretty sure I’ve made this easy muffin recipe at least 100 times and it’s never failed me.
Why is this my go-to banana muffin recipe?
I love this banana muffin recipe because it takes less than ten minutes to go from having the thought, “I should make some muffins” to sliding a batch of these banana muffins into the oven to bake up.
It’s also a very easy muffin recipe, with no unusual ingredients – I’m 99% sure you’ll have everything for these banana muffins in your pantry and fridge at all times.
And you don’t need a KitchenAid to whip them up – you can just grab one mixing bowl, stir everything in and you’re ready to pop a dozen banana muffins in the oven.
And did I mention that they’re perfect every time. The only thing better than a delicious banana muffin recipe is a banana muffin recipe that has your back every darn time.
Want to customize these banana muffins?
I think this banana muffin recipe is basically perfect as is, so you certainly don’t need to add anything, but am I going to say no to some extra additions? Of course not!
Try change up this easy muffin recipe with one of these additions:
- 2/3 cup of semi-sweet chocolate chips
- 2/3 cup of chopped walnuts or pecans
- Fill the muffin tins half full, drop a teaspoon of raspberry or strawberry jam in the center and then cover with muffin batter
Seriously, this is the best banana muffin recipe to have in your arsenal. I can’t believe I haven’t ever shared it on here before.
Looking for another banana muffin recipe? Try these too!
Everyday Banana Muffins
- 3 very ripe bananas mashed
- 1 egg
- 1/4 cup plain or Greek yogurt or sour cream
- 1/4 cup oil
- 3 Tablespoons milk or buttermilk
- 1 Tablespoon vanilla
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1/4 tsp salt
Preheat the oven to 375 degrees. Grease a muffin tin and set aside.
In a mixing bowl, whisk together the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. Pour the flour and sugar on the top of the mixture then sprinkle on the soda and salt so they aren't touching the liquid part. Whisk everything together, just until smooth.
Divide the batter between the 12 muffin cups (you can fill them all the way up to the rim) and bake for 20 minutes or until the tops are a deep golden-brown and they spring back when you gently press the tops.
Let cool slightly and serve. Especially with a smear of raspberry jam.
(adapted from Williams-Sonoma Muffins Cookbook)