🧁 Banana Muffins Recipe Card
These moist and fluffy banana muffins are packed with rich banana flavor and make the perfect quick breakfast or snack. They’re easy to make in one bowl, and they’re freezer-friendly too!
Equipment
- Mixing bowls
- Muffin tin
- Paper liners or nonstick spray
- Whisk or fork
- spatula
- Measuring cups and spoons
- Oven
Ingredients
- 3 ripe bananas mashed
- 1/2 cup 120 ml vegetable oil or melted butter
- 2 large eggs
- 1/2 cup 100 g granulated sugar
- 1/4 cup 50 g brown sugar (optional for richer flavor)
- 1 tsp vanilla extract
- 1 1/2 cups 190 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon optional
- Optional add-ins: 1/2 cup chopped walnuts chocolate chips, or blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Mash the bananas in a large bowl using a fork until smooth.
- Whisk in oil (or butter), eggs, sugars, and vanilla until well combined.
- Sift in flour, baking soda, salt, and cinnamon. Stir gently until just combined — do not overmix.
- Fold in optional add-ins like chocolate chips or nuts if using.
- Spoon the batter into prepared muffin cups, filling each about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Notes
You can make this recipe dairy-free by using coconut oil or plant-based butter. Reduce sugar slightly if using overripe bananas for natural sweetness.