Best banana bread muffins! This easy, one-bowl healthy banana bread muffin recipe makes moist and tasty banana muffins in no time.
We have a strange phenomemon at our house. I buy bananas, and then they disappear right away.
So, next time I buy more bananas, and then they sit. And sit. And sit.
Which is ok with me because then I can make banana bread muffins.
I developed this banana bread muffin recipe based on my popular banana nut bread recipe. These muffins are moist and tasty without being heavy or greasy.
They’re also an easy one-bowl recipe that comes together in no time!
How to make banana bread muffins
Begin by mashing the bananas until only small chunks remain.
Next, mix in the oil and brown sugar until well-combined.
Whisk in the eggs and vanilla until incorporated.
Add the buttermilk, and whisk until incorporated.
Next, add the dry ingredients, and whisk until just combined. Don’t overmix. If you overmix, you’ll end up with tough or dense muffins.
Finally, whisk in the nuts, if using.
Divide the batter between the prepared muffin cups, and bake.
The muffins should spring back when lightly pressed, and the tops will be just barely golden brown.
How long will the muffins keep
The muffins will keep for 2 days at room temperature or up to 4 days in the fridge.
I store them in a resealable container.
More muffin recipes!
If you’ve tried this banana bread muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Banana Bread Muffins
- 1 cup mashed overripe bananas¹ (about 3 medium bananas)
- 1/4 cup oil²
- 3/4 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk³
- 1 1/2 cups all-purpose flour⁴ (properly measured)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 salt
- 1/2 teaspoon ground cinnamon
- 1 cup chopped walnuts or pecans (optional)
- Preheat oven to 350F. Grease or line a 12-cup muffin tin. Set aside.
- In a large bowl, mash bananas until only small chunks remain.
- Whisk in oil and brown sugar. Mix until well combined.
- Whisk in eggs and vanilla until combined.
- Whisk in the buttermilk until incorporated.
- Add flour, baking soda, baking powder, salt, and cinnamon. Whisk until just combined. Do not over-mix.
- Stir in nuts if using.
- Divide batter between prepared muffin cups.
- Bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.
- Remove from oven and let cool in pan for five minutes.
- Remove muffins from pan and serve warm or place on wire cooling rack to cool to room temperature.
- Using overripe bananas (bananas that are at least half speckled) will give you sweeter muffins with stronger banana flavor.
- Oils such as canola oil, melted coconut oil, and even light olive oil work well. However, if you use melted coconut oil, it's best to have your ingredients at room temperature to avoid clumps of coconut oil.
- Full-fat or low-fat ok.
- I recommend sifting or aerating the flour, spooning, and then leveling. Too much flour will give you dry or dense muffins.
- Nutrition values are estimates.