These banana muffins are incredibly easy to make, and are a perfect freezer friendly snack. The muffins are super moist, tender, and soft, with banana flavor in every bite!
These muffins combine the delicious flavor of banana bread with the tender, airy, to-go friendliness of muffins! You can whip up a batch of these muffins in around 30 minutes, and they will keep moist for DAYS.
They’re also great to keep in your freezer for busy mornings or spur of the moment snack cravings! Plus they’re healthy(ish).
Overall, these are crazy good muffins!
I guess you could say they’re … BANANAS.
Banana muffin ingredients:
These muffins use a handful of common ingredients you probably already have on hand! To make them, you’ll need:
• bananas: did this one surprise you? Ideally, you would use SUPER ripe bananas. They should be dark yellow and filled with black spots. I was impatient and I went ahead and made my muffins with semi-ripe bananas, but that just goes to show you the results can still be amazing because we. ate. them. UP! The riper the bananas, the moister and sweeter your muffins
• baking powder and baking soda: a combination of the two yields the most tender muffins!
• oil: for the most moist muffins!
• sugar: I like to use granulated because it caramelizes and gives you a more golden and crispy outer layer to your muffins (which I adore!) If you prefer muffins that are soft inside and out, you can use brown sugar instead
How to make banana muffins:
1. Preheat oven and line your muffin tin with paper liners.
2. Whisk together dry ingredients.
3. Whisk together wet ingredients.
4. Combine wet and dry ingredients. Whisk together until just combined. Take care not to over mix! Over mixing will cause the muffins to end up dense and dry!
5. Portion into your prepared muffin tin.
6. Bake until golden.
7. Cool for 5 to 10 minutes on the tray, then transfer to a cooling rack to cool completely to your liking. Serve warm or at room temperature!
Banana muffin add-ins:
I like classic, plain banana muffins, but you can add any of your favorite mix-ins to the batter! A few great options include:
• chocolate chips
• chopped nuts (walnuts are super popular!)
• unsweetened coconut
• dried fruit
• peanut butter
• rolled oats
If you do choose any add-in, for this recipe, you’d be looking at about 1 cup of whatever you’d like to incorporate. But as always, there are no rules! Add as much or as little as you like!
Banana muffins storage:
Thanks to the bananas, these muffins will keep well for around 3 to 5 days at room temperature, or up to 1 week in the fridge. Wrap tightly with plastic wrap or keep in a large plastic bag for maximum freshness!
You can also freeze banana muffins for up to 3 months. Cool completely, then transfer your muffins to a freezer bag. Push the air out of the bag and seal well, then freeze!
To thaw, set the muffins out at room temperature for a few hours, or defrost in your fridge overnight.
If you liked these banana muffins, check out some of these similar recipes!
Banana Muffins Recipe
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large ripe bananas
- 1/2 cup granulated sugar
- 1 large egg
- 1/3 cup vegetable oil
- Preheat your oven to 350°F. Line a 12 count muffin tin with paper liners, and set aside.
- In a medium bowl, combine your flour, baking powder, baking soda, and salt. Whisk to combine. Set aside to work on the wet ingredients.
- In a large bowl, add in your peeled bananas. Mash the bananas until they're completely broken up into a puree consistency (a few clumps here and there are fine). Add in your sugar, egg, and vegetable oil. Whisk well to combine.
- Combine the wet and dry ingredients. Mix together until just combined. Take care not to over mix or the muffins will end up dense!
- Portion out the banana muffin batter into your prepared muffin tin. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until the muffins turn a deep golden brown color and a skewer inserted into the center of one muffin comes out clean. Cool for 5 to 10 minutes in your muffin tin, then transfer to a wire rack to cool completely. Serve warm or at room temperature.