Banana muffins are so easy to make and are a great breakfast, lunchbox item, or after school snack. They also freeze well. To free muffins wrap individually and store in a large freezer bag.
I’ve been making this simple banana muffin recipe for over twenty years. You probably have all these ingredients in your kitchen. So whip up a batch before the kids get home from school or wake up from their nap.
I’ve made this recipe with white flour, whole grain flour, and half and half. It makes perfect muffins every time. Substitute the oil for applesauce for a healthier muffin.
I double the recipe so we have enough muffins to last the entire week.
One important tip to note when making muffins is to not over mix the batter. Mix until the ingredients are combined. After scooping muffins into the muffin tin, allow them to rest for 5 minutes. This creates a fluffier muffin.
To make muffins that are all the same size, use a cookie scoop to scoop the batter into the tin. I use two scoops for each muffin.
Remember the riper the banana the sweeter the muffin. Once bananas are too ripe for my kids to eat we peel them and freeze them in small bags so they are ready to use in recipes.
To make muffins that are all the same size, use a cookie scoop to scoop the batter into the tin. I use two scoops for each muffin.
Remember the riper the banana the sweeter the muffin. Once bananas are too ripe for my kids to eat we peel them and freeze them in small bags so they are ready to use in recipes
If your children are little, try making this recipe in mini muffin tins.
Simple Banana Muffins
Ingredients
- 1½ cups flour white, wheat, or half and half
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 shake of cinnamon
- 1 egg
- 2 mashed bananas
- ¾ cup sugar
- ¼ cup oil or applesauce
- 1/2 teaspoon salt
Instructions
- Mix together bananas, eggs, and oil.
- Add flour, baking powder, baking soda, cinnamon, and sugar. Mix together until the dry ingredients are completely mixed in.
- Scoop into a greased muffin tin (or line with muffin cups), and bake at 350 F for approximately 15 minutes.
- Remove immediately from the muffin tin and serve.
For a fun twist on this recipe add chocolate chips to the muffin batter before baking.
More Muffin Recipes
- Brown Sugar Cinnamon Muffins
- Gluten-Free Strawberry Lemon Muffins
- New York Style Coffee Cake Style Crumb Muffins
- Paleo Banana Muffins
- Blueberry Streusel Muffins
- Pear Muffins
- S’more Muffins
Nancy Sweet says
Made these love them!!!
Kasey says
I made these today! I added extra cinnamon, a little bit of vanilla, and chocolate chips to this recipe and it came out fantastic. I would highly recommend adding chocolate chips. My husband loved them.
Jhenifer Johnson says
We added chocolate chips, too. We had to bake a bit longer than it says, but my kids are gobbling them up! So delicious with a cup of coffee.
Jean says
I just found your recipe and made them this morning!! Soo good! Added chopped pecans and used more wheat than white flour turned out wonderful!! Thank you for sharing your recipe!!
Tiffany L Price says
How do you store your muffins? I’ve made them quite a few times and they’re always a big hit. I leave them to sit on the counter for a few hours to make sure they’re completely cool but no matter if i place them in ziploc bags or a container, they’re always wet and sticky on top when i pull one out 🙁
Kris says
Try placing paper towels in the bottom and on top of your muffins in a sealed container to absorb the moisture.
Alison Bond says
My 9 year old and I made these today. I love that they aren’t made with oil and they are delicious!
Blanca says
Can I use gluten-free flour?
Heather Bru says
Made these turned out delicious, I used canola oil instead of any other oils and they still turned out great the family really liked them I will probably make this recipe again.
Brigitte says
Is this recipe missing salt? Tried it this morning. They were great. Just felt like they were missing something. Grateful for the easy recipe!
Sc says
What temperature are they supposed to be baked at. I wish I had noticed that you don’t actually list a temperature before I made the recipe.
Toni Anderson says
350 degrees
leanna lancry says
how many calories is in one muffin?
Lindsay says
These were a huge hit with my kiddos and their friends! I secretly added milled flax seed about a 1/3 a cup and they couldn’t even tell! Thanks for sharing this easy and delicious recipe!!
Charlotte says
These were so easy to make and Yummy!!
I used 1/2 white flour and 1/2 almond flour. Used trivia sugar in place of reg as my husband and I cannot have raw sugar. Still great flavor!
I might add more cinnamon next time.
Toni Anderson says
Great substitution idea for those who cannot have sugar. Glad they turned out!
Elizabeth says
These were great – and as the recipe says – EASY! Came together in just a few minutes. I made a triple batch because I had LOTS of bananas to use up! I used half white, half whole wheat flour and I cut the sugar by about a third as we don’t like super sweet and my bananas were pretty ripe. I even made some in a mini muffin tin and added chocolate chips to those. Yummm!! The kids and the hubby all approve! I’ll be adding this to our back-to-school repertoire. They’ll make a great breakfast on the go!
Linda McKinney says
Loved these. Just made them. Doubled the recipe, added a whole tsp of cinnamon, 1 tbsp of mayonnaise, and 1 cup of chopped pecans. Really good. Some to freeze.
Deborah says
This is the second time I’ve made these banana muffins and they are no-fail recipe. I made a triple batch this time! I did add walnuts to most of them, also vanilla and cinnamon.
Linda says
Made these a few times and we love them.
Lora says
Yummy flavor but a little too sweet for my taste. Super easy to cut back on the sugar though. I’ll definitely use this again. Thanks!
Alli says
Added extra cinnamon, vanilla, and choc chips, as well as using half brown & half white sugar. Still a bit bland, but very easy.
Joanne says
Made these super easy muffins this morning. Had to eat one out of the oven. Very yummy.
I used apple sauce instead of oil, I think oil might be better. Taste is great but they feel heavy. I added chopped pecans.
Adam says
Surprise recipe didn’t call for vanilla–added some. Also, some chopped walnuts. Everyone loved them. Good recipe.
Susan says
That is exactly my recipe (that I got from my mom), but she literally threw it all in a blender at once! She called them Blender banana muffins!
Sheila Spaulding says
made these this morning. used white flour and added 1/4 cup ground flax and an extra small spoon of applesauce. I didn’t have cinnamon so used pumpkin pie spice. had to bake a few extra mins. very tasty.