I recently experimented with a delightful Banana Bread Muffin recipe that transformed my kitchen into a haven of irresistible aromas. I marveled at how ripe bananas melded with simple ingredients to create a treat that sparks my creativity every morning. This recipe promises a refreshing twist on a classic favorite.

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I’ve been experimenting in my kitchen, trying to perfect my banana bread muffins recipe that always leaves me impressed by its big banana flavor and incredible texture. I mix together 1 1/2 cups of all-purpose flour with 3/4 cup granulated sugar, a teaspoon of baking soda and a pinch—1/4 teaspoon—of salt.

After mashing 3 very ripe bananas, I stir them in along with 1 large beaten egg, 1/3 cup of vegetable oil and 1 teaspoon of vanilla extract. Sometimes I’ll toss in 1/2 cup chopped walnuts if I’m feeling extra nutty.

The recipe, which reminds me of some classic brown butter banana nut muffins or even a remix of a traditional banana bread muffin recipe, comes out so moist and fluffy every time. I love how a no mixer, from-scratch approach makes the process simple and fun while still having a homemade feel.

Enjoy trying it out for yourself!

Why I Like this Recipe

I really love this recipe because it’s super simple to make. I don’t have to use a mixer or any fancy tools, so I can just mix it all up by hand and still get great results. I also like that the banana flavor really shines through, thanks to the really ripe bananas that make the muffins super moist and yummy every time. Another thing is that it’s pretty forgiving; even if I mess up a little bit with the mixing, the muffins still turn out tender, which makes it low stress for me. Finally, I enjoy how versatile it is – I can skip the nuts or add them for a crunchy twist, which lets me change it up depending on my mood.

Ingredients

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All-purpose flour: Acts as the backbone of the muffins, packing mostly carbs and giving a soft, tender crumb.
Granulated sugar: Brings in natural sweetness and helps with browning, balancing the overall flavor.
Ripe bananas: They add moisture, fiber and natural sugars that enrich both flavor and texture.
Vegetable oil: Keeps the muffins moist and soft while making sure every bite feels rich and tender.
Optional nuts: Provide a crunchy texture along with a boost of protein and healthy fats for added depth.

Ingredient Quantities

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking soda

1/4 teaspoon salt

3 very ripe bananas, mashed well

1 large egg, lightly beaten

1/3 cup vegetable oil

1 teaspoon vanilla extract

Optional: 1/2 cup chopped walnuts or pecans

How to Make this

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1. Preheat your oven to 350°F and grease a muffin tin or line it with paper liners.

2. In a large bowl, mix together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking soda and 1/4 teaspoon salt.

3. In a separate bowl, mash the 3 very ripe bananas until they’re smooth.

4. Add the lightly beaten egg, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract to the mashed bananas and stir well.

5. Combine the wet banana mixture with the dry ingredients and stir gently until just mixed; over stirring can make the muffins tough.

6. If you like, fold in 1/2 cup chopped walnuts or pecans for extra crunch.

7. Spoon the batter into the muffin cups, filling each about 2/3 of the way full.

8. Place the muffin tin in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

9. Remove the muffins from the oven and let them cool in the pan for a few minutes before moving them to a cooling rack.

10. Enjoy your moist, fluffy banana bread muffins for breakfast or as a tasty snack!

Equipment Needed

1. Oven (for preheating to 350°F)
2. Muffin tin or paper liners
3. Large bowl for the dry ingredients
4. Another bowl for mashing bananas and mixing the wet ingredients
5. Fork or potato masher (to mash the bananas)
6. Measuring cups and spoons
7. Spatula (for gently stirring the batter)
8. Toothpick (to check if the muffins are baked through)
9. Cooling rack (to let the muffins cool after baking)

FAQ

Q: How do i know when my bananas are ripe enough?

A: They should be really soft and have lots of brown spots before you mash them up for the muffins.

Q: Can i substitute whole wheat flour for the all-purpose flour?

A: Yep, you can try that but the muffins might be a bit denser and you may need a little more liquid.

Q: How long do the muffins need to bake?

A: Usually about 18 to 20 minutes at 350 degrees. Check with a toothpick, if it comes out clean then they are ready.

Q: Is it OK to mix in the nuts into the batter?

A: Sure, just fold them in gently so they dont break apart or sink too far down in the batter.

Q: How should i store any leftover muffins?

A: Let them cool completely then put them in an airtight container. They keep fine at room temp for about 2 days or you can freeze them for later.

Banana Bread Muffins Recipe Substitutions and Variations

Instead of all-purpose flour, you can try using whole wheat flour (just note that it might make the muffins a bit denser)
You can swap granulated sugar for brown sugar which gives a nice hint of caramel flavor
If you dont have vegetable oil, melted coconut oil or even unsalted butter works pretty well too
For a vegan twist, replace the egg with 1/4 cup unsweetened applesauce

Pro Tips

1. When you’re mixing the batter, try to do it slowly and gently so you dont overwork the flour; over mixing can make the muffins heavy and doughy.
2. The riper your bananas are, the sweeter and moister your muffins will turn out so dont be afraid to use bananas that are really mushy and brown.
3. If you’re tossing in nuts like walnuts or pecans, add them at the very end and fold them in lightly; this helps them keep that crunchy texture without getting too toasted in the oven.
4. Keep an eye on your muffins near the end of the bake time because ovens can vary a lot, and you dont want them to overbake and lose that super moist feel.

Banana Bread Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

268

kcal

Equipment: 1. Oven (for preheating to 350°F)
2. Muffin tin or paper liners
3. Large bowl for the dry ingredients
4. Another bowl for mashing bananas and mixing the wet ingredients
5. Fork or potato masher (to mash the bananas)
6. Measuring cups and spoons
7. Spatula (for gently stirring the batter)
8. Toothpick (to check if the muffins are baked through)
9. Cooling rack (to let the muffins cool after baking)

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas, mashed well
1 large egg, lightly beaten
1/3 cup vegetable oil
1 teaspoon vanilla extract
Optional: 1/2 cup chopped walnuts or pecans

Directions

Preheat your oven to 350°F and grease a muffin tin or line it with paper liners.
In a large bowl, mix together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking soda and 1/4 teaspoon salt.
In a separate bowl, mash the 3 very ripe bananas until they're smooth.
Add the lightly beaten egg, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract to the mashed bananas and stir well.
Combine the wet banana mixture with the dry ingredients and stir gently until just mixed; over stirring can make the muffins tough.
If you like, fold in 1/2 cup chopped walnuts or pecans for extra crunch.
Spoon the batter into the muffin cups, filling each about 2/3 of the way full.
Place the muffin tin in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for a few minutes before moving them to a cooling rack.
Enjoy your moist, fluffy banana bread muffins for breakfast or as a tasty snack!

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.