Easy Banana Muffins

These Easy Banana Muffins are a family favorite! Bake up a batch for breakfast or anytime you are craving a little sweet treat.

A simple, versatile muffin recipe

We’re always thrilled when people share their family recipes with us – and the best recipes are always the ones that get passed down through generations.

This super Easy Banana Muffin recipe was given to us by our oldest daughter Courtney – who got the recipe from her mother-in-law, Maria. Maria is often baking sweet treats to share with her children and grandkids, and these muffins are a family favorite!

This simple, versatile recipe has only eight ingredients, and you can bake the batter into a loaf or muffins.  You can swap out the bananas and swap in shredded zucchini or pureed pumpkin. And it makes twelve larger muffins or eighteen smaller muffins – depending on your muffin cup liners. 

You can add a slice of banana on top as we did, or leave the muffins plain. Or add a streusel crumb topping, or add some chocolate chips to the batter. Maria and Courtney even swap in the one-to-one gluten free flour – and these muffins come out just as delicious!

• It’s one of the most versatile recipes around!
• These muffins are perfectly sweet (but not too sweet) so they make a great snack for the kids.
• This recipe comes together quickly, with common ingredients you probably have on hand – so you can make a batch anytime the craving strikes.

• Banana – This recipe calls for three ripe bananas in the batter (about a cup and a half). We sliced up and an additional banana to decorate the top of each muffin, but that is optional.
• Eggs
• Oil – Choose a neutral-flavored oil such as grapeseed or canola.
• Granulated Sugar
• All-Purpose Flour – Or, swap in a one-to-one gluten free flour such as King Arthur Flour or Bob’s Red Mill brand
• Baking Soda
• Baking Powder
• Salt
• Non-Stick Cooking Spray
• Butter or Cream Cheese, for serving

As mentioned above, you can swap out the bananas and swap in equal amounts of shredded zucchini or pumpkin puree for a different seasonal flavor. Feel free to add cinnamon or other favorite spices if you’d like.

1. Line a 12-cup muffin tin with regular muffin papers. Then line each of those with a tulip paper.
2. Spray the inside of each muffin liner with kitchen pan spray.
3. Beat banana in mixing bowl until mashed.
4. Add sugar and oil and beat for one minute.
5. Add eggs one at a time with mixer running on low, mixing until combined.
6. In a separate small bowl, combine flour, baking soda, baking powder and salt.
7. With mixer running on low, slowly add dry mixture to the wet mixture. Scrape and beat to combine.
8. Use a scoop and divide the batter between the 12 prepared muffin cups.
9. Slice 12 slices from a fourth banana and place a slice on top of each filled cup.
10. Bake for 30 minutes, rotating pan half way through, or until a toothpick inserted into the center of a muffin comes out clean.
11. Cool on a rack, then serve warm or cooled.

• Can I make Banana Muffins ahead of time?  Yes, these can be baked ahead and stored.
• How do I store leftovers?   Muffins can be stored at room temperature in an airtight container for up to two days. If storing for longer, they should be refrigerated or frozen for best results.
• Can I freeze?  Yes. We typically individually wrap our muffins in plastic wrap before freezing, then thaw as we need them.

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