Banana Muffins: An Easy Recipe You’ll Love
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
These are the BEST banana muffins ever - you can have them in the oven in less than ten minutes and with just one bowl and make them as banana bread too.
Ingredients
- 3 very ripe bananas mashed
- 1 egg
- 1/4 cup plain or Greek yogurt or sour cream
- 1/4 cup vegetable oil (olive oil or canola oil work too)
- 3 Tablespoons milk or buttermilk
- 1 Tablespoon vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1/4 tsp salt
Instructions
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Preheat the oven to 375 degrees. Grease a muffin tin or use paper linters and set aside.
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In a mixing bowl, whisk together the wet ingredients which include the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. Next it's time for the dry ingredients. 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.
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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.
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Let cool slightly or until at room temperature and serve. Especially delicious with a smear of raspberry jam.
Recipe Notes
(adapted from Williams-Sonoma Muffins Cookbook)
Kyle as been on a huge muffin kick everyday this last month! We're definitely going to have to give these a try! Especially since we all LOVE Willams-Sonoma recipes over here!
Fantastic!, I so love your blog. The food looks amazing and delicious. I wanna try making that recipe. By the way thank you for sharing your recipe and for being so generous. I hope you could also visit my site, more fun stuff that you would actually love. Enjoy!
Made these for breakfast this morning–so quick to whip up, and they came out delicious! 17 minutes in my oven was just right. Thanks for the recipe!
Thank you! Loved this recipe. Great way to use up old bananas and it's so quick and easy.
I just made these this morning, and the family is enjoying them right now. They are delightful. I added walnuts and cinnamon sugar to the top. Thanks so much! This will be my go to muffin recipe
So glad to hear it!
Can i make banana bread instead of muffin? My muffin doesn't rise always so little scared. What do you think?
Absolutely! But it won't rise any differently as bread than a muffin, I don't think. Good luck!
I just made these muffins and they are absolutely delicious. I added a little bit of cinnamon and chocolate chips for fun. Loved how quick and easy the recipe is. Thanks for making my morning more delicious:)
So I had four bananas GoneBad! So they had to be SAVED and so banana bread it is! I found this recipe on PINTEREST and it is in the oven now! Can't wait to see how they come out because I had no Greek or Plain Yogurt so I substituted with Activia Strawberry Flav…. we shall see in 20 mins!! I am sure they will be DELISH! TYSVMFS 🙂
I am definitely going to give this recipe a try. Easy enough with ingredients you'd typically have on hand. Love how you gave 2 options for 2 of the ingredients.
I'll definitely will try this recipe today, but I'd like to ask: why are we supposed to only whisky it until smooth instead of completely mixed? Thank you so much for sharing it!
I have made a lot of muffins in my life, this is one of the best. It turned out perfect
and they had peaks. Husband loved them. Recipe is a keeper. Thank you. I made by hand
and use a whisk just to blend all ingredients.
Do you know how many calories per serving these are?
These were a hit with my boys and even husband. Everyone loved them the first time I made them. I did make few changes however and they're still a hit. I used apple sauce instead of oil, oatmeal flour instead of regular flour, added chopped walnuts, and used less sugar. These have been my go to breakfast or snack item. Thank you for the great recipe.
I, wondering what type of oil you normally use?
Just vegetable oil, usually. I've used coconut oil too, which is great!
These are so incredibly good. This is now my go to muffin recipe! I use half all purpose flour and half whole wheat flour to make it perfect for me. Thank you so much!
Hi! I've made these a few times and absolutely love them! I am working on a post for my blog and have included the ingredients list with a link back to you for the full recipe/instruction. Thanks for sharing!
Jenn @ jenni-bakes.com
I am so pleased with this recipe. Love the one bowl mix. Add anything to this recipe and it comes out perfectly. I didn’t have 3 bananas so used about a cup of cantelope smushed. Didn’t have yogurt, used sour cream, used olive oil. Added about a cup of Rasin bran (husband wanted bran muffins) and walnuts, and Truvia for 1/2 the sugar. Will try adding choc chips next time, or whatever I need to use up from the frige. Thank you for this great recipe… soooo moist and good.
Sounds wonderful! Any chance I can use butter instead of oil?
Love your website and recipes! Thanks
Great recipe! Muffins are delicious and look perfect too! I used low fat vanilla yogurt and 1 tsp vanilla and brown sugar bc that's what I had. Absolutely delicious!
I make these almost every 2 weeks and its as mind blowingly delicious as it was the first time I had it. I only change toppings, nothing else. It's just perfect! (oh and i use non fat greek yogurt) thank you for such a simple, fluffy, cloudy delicious recipe!
I just put these in the oven and used coconut oil, yogurt and sprinkled cinnamon and sugar mix over them. I added raisins for more fiber. They look yummy. Will review when they are done.
I LOVE this recipe!! I have made these at least 4 times in the past couple of weeks and for a couple of gatherings. They are so moist and soft. My kids can’t get enough of these. Thank you!!
Omg I’ve never tasted such soft and moist delicious muffins, they were marvellous thank you very much….
Thank you for the recipe. The fact that you use 3 bananas with a cup and half of flour sold me then the yogurt eggs and oil top it off. I know this is going to be fabulous.
Thanks again, Yvonne
Thank you so much for this great recipe. The muffins are very moist and so delicious. I used two bananas because that’s what I had on hand and cut the sugar to 1/2 a cup. I also used vanilla Greek yogurt. It is by far the best recipe for banana muffins I’ve tried. If you like banana muffins you should definitely try this recipe.
I just made these this morning. They are quick & easy as stated. They are also moist & delicious. This will definitely be my go to recipe for banana muffins in the future. Thank you for sharing.
I’ve made these so many times and they come out moist and perfect every time, I reduce the sugar to 1/3 cup cos bananas are already sweet
Thank you so much!
My family loved these muffins when I made them a while back! I just might make them again this morning! 🙂
Can I freeze these or refrigerate? If so, how long? TIA! I love your blog!
These were the best I’ve tried. Used bananas I had frozen and added walnuts. Delicious!
these are the best Banana Muffins! They were so moist! I think it’s the sour cream that makes them so moist. Next time I will try the yogurt, thank you
Not a huge banana muffin fan because most take too cakey or bready. These were fantastic! Definitely will be my go to recipe since the rest of the fam loves banana muffins and now I can enjoy too! I added a variety of grains and seeds (amaranth, chia, sunflower seeds, flax seeds and walnuts) I had on hand which made it even more appealing (for myself).
These are my husbands favorite muffins. I make them often, he asks for them. They are lighter than most banana muffins and tasty. I add a little cinnamon to the batter for a little extra flavor.
I baked them today and they are absolutely delicious. Love the way I could make it in not time for my wedding anniversary. I used rye flour and whole wheat flour. I add also oak flakes. I posted on IG:)!
These are my husbands favorite muffins. I make them often, he asks for them. They are lighter than most banana muffins and tasty. I add a little cinnamon to the batter for a little extra flavor.
These are amazing. Just perfect as is. I have made them 3 times now. Ummm….I only get 11 muffins 🙂 but that’s okay because they are so yummy! Also I mixed up a batch and ran the kids to school while the batter sat out in the pan on the counter and when I baked them they had huge muffin tops with slightly crispy edges. Soooooo good!!!! Thank you!!!!
Seriously the best! I added cinnamon and nutmeg. So yummy!
Fist time I made these and they turned out Great
Thanks
ThankYou for the recipe! I baked them with lite sugar(half white half sugar substitute) and use only half cup of them. I substitute half of the flour with wheat flour. Also I use a little bit less oil than the recipe calls for and it still turned out really great! I baked with 2 toppings though, 6 with Walnut topping and another 6 with blueberry Jam filling. I love them both! Definitely bake them again!!!
I’m so glad to hear it!
Made these just now , i had to have one with butter , so delicious. I had 4 bananas teally ripe so used them all.
Yay!
I made these with my kids yesterday and they were gone by last night. First thing this morning, they wanted to make them again! Great recipe! I’m planning to share the recipe on my blog and link to your blog – hope that’s OK – this recipe is too good not to share! 🙂
Incredibly moist and delicious! Best I’ve ever had, and I make a LOT of banana bread. Made muffins with Bob’s 1:1 GF flour, Chobani full fat Greek yogurt, coconut sugar, unsweetened almond milk, and added cinnamons and pecans. Will be my new go-to muffin recipe!
This is my go to recipe. I didn’t think anything could beat this recipe with milk chocolate chips. I was wrong. With strawberry jam this recipe is 🔥🔥🔥. Thank you so much for this tasty recipe!!
These are the best Banana Muffins and always turn out wonderful. They come together quickly and a quickly consumed by even my most picky eaters. Thanks for sharing Janssen!
These muffins were delicious 😋 I even had some leftover mixture so I made a flat loaf which I cut into squares. They looked a bit over baked however they tasted fine. I think next time I will cook them for about 17 minutes.
Hi Janssen! This is Julie, Heather and Noelle’s mom! I was just looking around for recipes and stumbled on this post on everyday banana muffins which I made and loved! Thought I’d tell you and say hi! Hope you and your family are weathering the beginning of this storm all right- with your creativity I’m sure you’ll do great and emerge stronger and better!
Warm regards, Julie Tanner
So easy! So delicious! I made these using melted butter instead of oil because that’s what I had on hand. Otherwise followed the recipe as posted and was very pleased with these muffins. This will be my new go to plan for aging bananas. Thank you!
Great recipe! Thank you for sharing! These came out great even though I messed up the recipe a little bit. 🙂
Best spring back texture of banana muffins! I used brown sugar and chocolate chip on few and it was wonderful!
We featured these in our newsletter, and our clients have loved them. They are so good, and a hit with the kids and adults alike! Thank you for sharing this.