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)
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!