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Soft and moist banana muffins made with ripe bananas, cinnamon, and butter. These delicious muffins are the ultimate breakfast treat!
Without a doubt, these are the easiest and fluffiest banana muffins you’ll ever make! The best part about this banana muffin recipe is that it doesn’t require buttermilk.
I love making quick and easy recipes that don’t call for many different ingredients. Although, ripe bananas are a must for this recipe.
Don’t have ripe bananas? Place the bananas in a paper bag and they should be riped within 1-2 days. If you’d like to ripen the bananas immediately, bake at 300 degrees F. for 20 minutes.
There are no secret ingredients in this recipe nor are these fancy banana muffins. However, they are incredibly moist and delicious. Just make sure you use good ripe bananas. Here’s a wonderful article on How to Pick the Best Bunch of Bananas.
This banana muffin recipe was adapted from my popular Banana Cupcakes recipe. I wanted these muffins to be super moist just like a cupcake. Sometimes muffins can be a tad bit too dry for me.
How to Make Banana Muffins:
To make these soft and delicious muffins here’s all you have to do:
- Preheat oven to 375 degrees F.
- Smash the ripe bananas using a fork.
- Add the sugar, brown sugar, vanilla extract, unsalted melted butter, vegetable oil, and egg. Mix until well incorporated.
- Add the flour, baking soda, baking powder, salt, and cinnamon. Mix until just well incorporated, do not overmix.
- Spoon the batter into liners, filling them 3/4s of the way.
- Bake for 17 minutes.
Quick Tips:
- Do not overmix the batter.
- Don’t overbake the muffins, otherwise, the muffins will become dry and hard.
- Let the muffins cool completely and then place them in an airtight container so they remain moist. Do not refrigerate.
- Use ripe bananas.
Why these banana muffins are so good:
- The mixture of the oil and melted butter make these muffins extra buttery and moist.
- This recipe doesn’t require any artificial banana extract, the banana flavor comes from real bananas.
- The cinnamon adds delicious flavor to this recipe.
- They are super versatile – add some walnuts, chocolate chips, Nutella, etc.
How to Freeze Banana Muffins
Allow these muffins to cool completely, then wrap them with plastic wrap and place them in an airtight container or plastic bag.
More Delicious Muffin Recipes:
- Breakfast Egg Muffins with Spinach and Cheese
- Orange Lemon Poppy Seed Muffins
- Ham and Cheese Corn Muffins
Banana Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/4 cup unsalted melted butter
- 3 ripe bananas, mashed
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, mash the three ripe bananas using a fork.
- Once the bananas are completely mashed, add the sugar, brown sugar, egg, vanilla extract, melted butter, and vegetable oil. Mix until well combined.
- Add the all-purpose flour, cinnamon, salt, baking powder, and baking soda. Mix until well combined but do not overmix.
- Spoon the batter into liners, filling them 3/4's of the way. Bake for 17 minutes.
Notes
- Do not overmix the batter.
- Don’t overbake the muffins, otherwise, the muffins will become dry and hard.
- Let the muffins cool completely and then place them in an airtight container so they remain moist. Do not refrigerate.
- Use ripe bananas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
