I’m sharing my Homemade Banana Muffins Recipe using pantry staples for a quick batch in under 30 minutes.

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I never planned to write about something so simple, but these Easiest Banana Muffins Ever kept pulling me back. With nothing but very ripe bananas and all purpose flour I found myself testing tiny changes just to see what happens, and you end up with muffins that surprise you.

Call it Banana Muffins 3 Ingredients or try the Easy Banana Muffin idea, either way they come out warm, slightly lopsided, kind of imperfect and totally clickable. I’ve burned a tray, learned one stupid shortcut, and still get that little thrill when I bite into one.

Ingredients

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Bananas give natural sweetness, potassium, fiber and keep muffins moist and flavored.
Flour is mostly carbs and some gluten protein, gives structure and chew.
Sugar boosts sweetness, browns the top and adds simple carbohydrates for energy.
Butter or oil provides fat, richness and keeps muffins tender and moist.
Egg adds protein, helps bind ingredients and gives a little lift.
Walnuts add healthy fats and crunch, chocolate chips add sweet pockets of cocoa.
Leaveners trap gas so muffins rise light, they affect texture not flavor.
Milk adds moisture, buttermilk gives slight tang and extra tenderness.

Ingredient Quantities

1 1/2 cups all purpose flour (190 g)

3/4 cup granulated sugar (150 g)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large very ripe bananas, mashed (about 1 to 1 1/4 cups)

1 large egg, lightly beaten

1/3 cup melted unsalted butter (80 ml) or 1/3 cup vegetable oil

1 tsp vanilla extract

1/4 cup milk or buttermilk (60 ml), optional

1/2 cup chopped walnuts or chocolate chips, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.

2. In a large bowl whisk together 1 1/2 cups all purpose flour (190 g), 3/4 cup granulated sugar (150 g), 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt.

3. In another bowl mash 2 very ripe bananas (about 1 to 1 1/4 cups) with a fork, then stir in 1 large lightly beaten egg, 1/3 cup melted unsalted butter or 1/3 cup vegetable oil, and 1 tsp vanilla extract. If the batter looks super thick add 1/4 cup milk or buttermilk to loosen it.

4. Make a well in the dry mix, pour the wet stuff in and fold gently with a spatula until just combined. Dont overmix, a few lumps are fine.

5. Fold in 1/2 cup chopped walnuts or chocolate chips if using. Tip: toss chips or nuts with a teaspoon of flour so they dont sink to the bottom.

6. Divide batter among the muffin cups, filling each about 2/3 full. A small ice cream scoop or large spoon makes this even and quick.

7. Bake for 16 to 20 minutes at 350°F (175°C) until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool a bit more. Theyre best warm but still great at room temp.

9. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer. Reheat briefly in the microwave for 10 to 15 seconds to revive that fresh-baked warmth.

Equipment Needed

1. Oven set to 350°F (175°C)
2. 12-cup muffin tin (or two smaller tins)
3. Paper liners or cooking spray to grease the cups
4. Large mixing bowl and a smaller bowl for wet ingredients
5. Measuring cups and spoons (including 1/3 cup)
6. Whisk for dry ingredients and a fork for mashing bananas
7. Rubber spatula for folding the batter
8. Small ice cream scoop or large spoon to portion batter evenly
9. Wire cooling rack to cool muffins
10. Toothpick or cake tester to check doneness

FAQ

Q: How ripe should the bananas be? A: Very ripe, like lots of brown spots and soft, that gives the best sweet banana flavor. Two large very ripe bananas should mash to about 1 to 1 1/4 cups. If they are not ripe, the muffins will be less sweet and a bit bland, so wait a few days or roast them in the oven to speed it up.

Q: Can I use vegetable oil instead of melted butter? A: Yes, both work. Oil makes the muffins a touch more moist and stays moist longer, melted butter adds more flavor. If you use butter, let it cool a bit so it doesn't cook the egg.

Q: The recipe says milk is optional, do I need it? A: No you do not need it, its optional to loosen the batter if your bananas arent super wet. Add a tablespoon at a time until the batter looks like moderately thick pancake batter.

Q: How long and at what temp do I bake them and how do I know they are done? A: Bake at 375 F (190 C) for about 18 to 22 minutes for regular size muffins. A toothpick inserted in the center should come out with a few moist crumbs not wet batter, and the tops will spring back when lightly pressed.

Q: Can I add chocolate chips or nuts without them sinking to the bottom? A: Yes, toss the chips or chopped nuts in a tablespoon or two of flour before folding them into the batter and fold gently. That helps them stay suspended and not sink.

Q: How do I store or freeze these muffins? A: Let them cool completely, store in an airtight container at room temp for up to 3 days, or freeze up to 3 months. To freeze, wrap individually or layer with parchment. Thaw at room temp or warm in the microwave for 20 to 30 seconds.

Easiest Banana Muffins Ever Recipe Substitutions and Variations

All purpose flour: Use whole wheat pastry flour 1:1. It’ll be a bit denser and more nutty, so don’t overmix. Or use a gluten free 1:1 blend, add 1/4 tsp xanthan gum if the blend doesn’t have any.
Granulated sugar: Swap for packed light brown sugar 1:1 for a moister muffin with a caramel note. Or use honey or maple syrup instead, about 2/3 cup syrup for 3/4 cup sugar and reduce the milk by 2 tbsp.
Melted butter or oil: Replace with equal parts applesauce to cut fat, texture gets a bit more cake like, or use melted coconut oil 1:1 for a subtle coconut flavor.
Large egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, wait 5 minutes) to make them egg free. You can also use 1/4 cup unsweetened applesauce or 1/4 cup Greek yogurt instead.

Pro Tips

1) Use super ripe bananas, like nearly black, not just yellow. they mash easier and make the muffins sweet and moist so you can usually cut the sugar by a tablespoon or two without losing flavor.

2) Dont overmix the batter, fold gently until just combined. a few lumps are normal, overworking it = dense, tough muffins. if you need to loosen it a bit add a splash of milk instead of mixing more.

3) For extra moistness and flavor swap half the butter for oil or add 2 tablespoons plain yogurt or buttermilk. toss chocolate chips or nuts in a teaspoon of flour first so they dont all sink to the bottom.

4) Watch the bake time not the clock, oven temps vary a lot. stick a toothpick in the center at 16 minutes, pull them as soon as it comes out with a few moist crumbs. cool 5 minutes in the tin then move to a rack so they dont steam and get soggy.

Easiest Banana Muffins Ever Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my Homemade Banana Muffins Recipe using pantry staples for a quick batch in under 30 minutes.

Servings

servings

Calories

266

kcal

Equipment: 1. Oven set to 350°F (175°C)
2. 12-cup muffin tin (or two smaller tins)
3. Paper liners or cooking spray to grease the cups
4. Large mixing bowl and a smaller bowl for wet ingredients
5. Measuring cups and spoons (including 1/3 cup)
6. Whisk for dry ingredients and a fork for mashing bananas
7. Rubber spatula for folding the batter
8. Small ice cream scoop or large spoon to portion batter evenly
9. Wire cooling rack to cool muffins
10. Toothpick or cake tester to check doneness

Ingredients

1 1/2 cups all purpose flour (190 g)
3/4 cup granulated sugar (150 g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large very ripe bananas, mashed (about 1 to 1 1/4 cups)
1 large egg, lightly beaten
1/3 cup melted unsalted butter (80 ml) or 1/3 cup vegetable oil
1 tsp vanilla extract
1/4 cup milk or buttermilk (60 ml), optional
1/2 cup chopped walnuts or chocolate chips, optional

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl whisk together 1 1/2 cups all purpose flour (190 g), 3/4 cup granulated sugar (150 g), 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt.
In another bowl mash 2 very ripe bananas (about 1 to 1 1/4 cups) with a fork, then stir in 1 large lightly beaten egg, 1/3 cup melted unsalted butter or 1/3 cup vegetable oil, and 1 tsp vanilla extract. If the batter looks super thick add 1/4 cup milk or buttermilk to loosen it.
Make a well in the dry mix, pour the wet stuff in and fold gently with a spatula until just combined. Dont overmix, a few lumps are fine.
Fold in 1/2 cup chopped walnuts or chocolate chips if using. Tip: toss chips or nuts with a teaspoon of flour so they dont sink to the bottom.
Divide batter among the muffin cups, filling each about 2/3 full. A small ice cream scoop or large spoon makes this even and quick.
Bake for 16 to 20 minutes at 350°F (175°C) until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool a bit more. Theyre best warm but still great at room temp.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer. Reheat briefly in the microwave for 10 to 15 seconds to revive that fresh-baked warmth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.