Banana Bread Muffins

square photo of a wire rack with cooling muffins on it

These banana bread muffins are soft, moist, and filled with the sweet flavor of ripe bananas. Quick to make and even quicker to disappear, they’re perfect for breakfast, snacks, or a cozy treat any time of day.

Course Breakfast, Muffins and Breads

Cuisine American

Keyword banana bread muffins, banana muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 195kcal

Author Elaine Benoit

Equipment

Ingredients

3 bananas (ripe without being too mushy)
1/3 cup olive oil (or vegetable oil of your choice)
1/4 cup almond milk (any milk will do)
1 large egg (taken out 1/2 hour before starting the recipe)
1 teaspoon vanilla extract
1 1/2 cups flour (I used spelt but all-purpose flour is great too)
1/2 cup brown sugar
1/4 cup white granular sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt (I use sea salt)

Instructions

Place the rack in the middle of the oven. Preheat oven to 400℉ and line a muffin pan with paper liners. Get two mixing bowls, one bigger than the other.
Add the bananas to the larger mixing bowl. Take a fork and mash the bananas to the consistency you want.
3 bananas
Add olive oil, milk, egg, and vanilla extract. Whisk together until combined.
1/3 cup olive oil, 1/4 cup almond milk, 1 large egg, 1 teaspoon vanilla extract
In the other bowl, add the dry ingredients - flour, brown sugar, white sugar, baking powder, baking soda, cinnamon, and salt.
1 1/2 cups flour, 1/2 cup brown sugar, 1/4 cup white granular sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt
Use a clean whisk to mix the dry ingredients until combined.
Add the dry ingredients to the wet ingredients.
Take a rubber spatula and fold the ingredients together until combined. Be careful not to overmix the batter.
Spoon the batter into the muffin pan (paper liners) about ¾ the way up.
Lower the oven temperature to 350℉ and place the muffin pan in the oven. Bake for 18 - 20 minutes. (Depending on your oven - my muffins take 20 minutes). Test the doneness with a cake tester or a toothpick. It should come out clean.
Let the muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack for cooling.
Slather with butter and eat, smile, and enjoy.

Notes

Helpful tips

Take eggs out of the refrigerator at least 30 minutes before baking. Room-temperature eggs blend more easily into the batter, creating a smoother texture.
Using room-temperature eggs also helps muffins bake more evenly. Cold eggs can lower the batter’s temperature, which may cause uneven rising or a denser texture.
If you don’t have a whisk, beat the egg with a fork before adding it to the wet ingredients.
My favorite flour is sprouted spelt, but this recipe also works well with whole wheat or all-purpose flour.
Walnuts, pecans, or even chocolate chips make great additions to these muffins. (Though my husband prefers his without chocolate chips—boo on him!)
For storage, keep muffins in an airtight container in the refrigerator for up to 10 days.
To freeze, place muffins in an airtight container or a gallon-sized zip-top bag. They’ll keep in the freezer for up to 3 months. Just thaw as needed for a quick snack or breakfast.

Nutrition