Go Back
+ servings
a banana muffin split open
Print Recipe
5 from 2 votes

Banana Muffins

Soft and moist banana muffins loaded with ripe bananas, butter, and cinnamon. The ultimate breakfast treat!
Prep Time5 mins
Cook Time17 mins
Course: Breakfast
Cuisine: American
Keyword: Banana Muffins, Banana Muffins with Brown Sugar, Moist Banana Muffins
Servings: 12
Calories: 197kcal


  • 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


  • 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.


  • 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.


Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 137mg | Potassium: 176mg | Fiber: 1g | Sugar: 12g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg