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 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!