With the perfect balance of banana and sweetness, these Easy Banana Muffins are perfect for breakfast, a snack or dessert.
I am absolutely obsessed with any and all banana recipes, these Banana Muffins are just one of the many that we make.
Muffins are one of my favorite breakfast recipes, but they also do great as doubling for a snack and dessert.
They have the perfect balance of bananas, sweetness and spices that will keep you coming back for more.
We love making double batches of these and freezing some for later, so we can always have some on hand at all times.
As a huge banana family, these are one of the most requested muffins in our house, and I’m always happy to make them because they are super easy.
If you have been looking for that perfect muffin recipe, these Easy Banana Muffins need to go on your must make list.
Some of my other favorite muffin recipes that we have on our site include: Pistachio Muffins, Chocolate Nutella Muffins and Cinnamon Muffins.
WHY THIS RECIPE WORKS:
- Simple ingredients help these come together in no time.
- Easily double this recipe to serve more people or keep on hand for later.
- You can add other ingredients to these to make they your own.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Granulated sugar
Brown sugar
Vegetable oil
Eggs
Egg yolk
Sour cream
Vanilla extract
Bananas
All-purpose flour
Cinnamon
Salt
Baking soda
Baking powder
HOW TO MAKE EASY BANANA MUFFINS, STEP BY STEP:
- Preheat the oven to 350 degrees F. Line muffin tins with paper liners and lightly spray with baking spray. Set aside.
- In a large mixing bowl add the brown sugar, vegetable oil, sour cream and brown sugar and vanilla extract and mix to combine.
- Add in the eggs and whisk to fully combine.
- Add the mashed banana and fold in using a rubber spatula and mix until just incorporated.
- In a medium sized mixing bowl combine flour, cinnamon, salt, baking soda and baking powder.
- Add the flour mixture into the wet ingredients and whisk until just combined.
- Spoon the batter into the prepared muffin tin(s), filling each one ¾ of the way full. For optimal domed tops, space the muffins apart. We like to do this in separate 6 count muffin tins, but this is optional.
- Place into the preheated oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove from the oven and place on a wire cooling rack to let cool completely.
WHAT OTHER INGREDIENTS CAN I ADD TO THESE MUFFINS?
If you want to spruce these Banana Muffins up a bit, you can add some other ingredients to the batter or on top. Some of our favorites include:
- Chocolate Chips
- Peanut Butter Chips
- Chopped Nuts
- Sliced Bananas (on the tops)
- Toffee Bits
- Streusel Topping
DO I HAVE TO SPREAD THE MUFFINS OUT IN THE OVEN?
You do not have to, but we like to. This helps encourage the nice domed top as they each have more access to the heat.
When they are in more proximity to one another they will get less access, so putting them in 4 6 count muffin tins or 2 12 count ones and place them in wells not next to each other helps.
WHAT DOES THE SOUR CREAM ADD TO THE MUFFINS?
The sour cream is a nice integral part of this recipe where it adds moisture into the cake like a liquid would but without thinning out the batter.
Sour cream is used a lot in baked goods for this specific reason and we absolutely love using it in variety of different baked goods.
WHAT ARE THE BEST BANANAS FOR BAKING?
You can never have too ripe of banana! The riper the banana the sweeter they are, when you are going to use them for baking you will want to use bananas that have streaks or spots of brown/black.
They can be super mushy as well, those are the best bananas. As long as they have not gone bad ie: mold, bugs – they are perfectly safe to use and the kind we want to use!
HOW TO STORE:
These can be stored in an airtight container where they will keep on the countertop for up to 4-5 days.
They can also be frozen, place in a freezer container and they will keep for up to 3 months.
To defrost, remove to the countertop until thawed. You can warm up in the microwave for a few seconds if desired.
TIPS AND TRICKS:
- Make sure that you are using overripe bananas, they are the best!
- Other additions can be added to the batter and top, see above for ideas.
- We like to space out our muffins during baking, but this is completely optional.
- Easily double this recipe to make more for people or to freeze for later.
- These can be frozen, see above on how to do that.
- The sour cream really keeps these moist without watering down the batter.
- Spread with some butter, peanut butter, nutella and more when serving.
- You can substitute the sour cream with plain greek yogurt.
- Make sure that you do not overmix the muffins, or they can become crumbly.
Have you been looking for that perfect morning recipe to add to your menu rotation, you absolutely cannot go wrong with these Easy Banana Muffins.
If you like this recipe than you might also like:
Easy Banana Muffins
Ingredients
- ¼ cup brown sugar
- ⅓ cup vegetable oil
- 2 eggs + 1 egg yolk
- ¼ cup sour cream
- 1 ½ teaspoons vanilla extract
- 2 overripe bananas mashed (about 1 cup)
- 1 ⅔ cups all-purpose flour
- 1 ½ teaspoon cinnamon
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees F. Line muffin tins with paper liners and lightly spray with baking spray. Set aside.
- In a large mixing bowl add the brown sugar, vegetable oil, sour cream and brown sugar and vanilla extract and mix to combine.
- Add in the eggs and whisk to fully combine.
- Add the mashed banana and fold in using a rubber spatula and mix until just incorporated.
- In a medium sized mixing bowl combine flour, cinnamon, salt, baking soda and baking powder.
- Add the flour mixture into the wet ingredients and whisk until just combined.
- Spoon the batter into the prepared muffin tin(s), filling each one ¾ of the way full. For optimal domed tops, space the muffins apart. We like to do this in separate 6 count muffin tins, but this is optional.
- Place into the preheated oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove from the oven and place on a wire cooling rack to let cool completely.
Notes
- Make sure that you are using overripe bananas, they are the best!
- Other additions can be added to the batter and top, see above for ideas.
- We like to space out our muffins during baking, but this is completely optional.
- Easily double this recipe to make more for people or to freeze for later.
- These can be frozen, see above on how to do that.
- The sour cream really keeps these moist without watering down the batter.
- Spread with some butter, peanut butter, nutella and more when serving.
- You can substitute the sour cream with plain greek yogurt.
- Make sure that you do not overmix the muffins, or they can become crumbly.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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