These banana muffins are my go-to when I have overripe bananas sitting on the counter. They're incredibly moist, thanks to a combination of oil and yogurt, and they have that classic domed top that makes bakery-style muffins so appealing.
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The recipe is straightforward and forgiving. You don't need any special equipment—just two bowls and a whisk. The key is to mix the batter until just combined, which keeps the muffins tender.
Whether you're a seasoned baker or just starting out, these muffins are a foolproof way to use up those spotty bananas and get a delicious treat on the table in under an hour.
Why You'll Love This Recipe
About the Ingredients
1 ½ cups (190g) all-purpose flour
Use a digital scale for accuracy, or spoon and level the flour to avoid dense muffins. You can swap up to half with whole wheat flour for a heartier texture.
1 teaspoon baking soda
Make sure it's fresh—test by dropping a bit in vinegar; it should fizz vigorously. Baking soda needs an acid (like the yogurt and bananas) to activate.
½ teaspoon salt
Fine sea salt or table salt works. It balances the sweetness and enhances the banana flavor.
1 cup (225g) mashed ripe bananas (about 2 large)
The riper, the better—black spots mean more sweetness and flavor. If you're short, add ¼ cup unsweetened applesauce to make up the difference.
⅓ cup (80ml) vegetable oil
Any neutral oil like canola or sunflower works. Coconut oil is also fine, but make sure it's melted and cooled slightly.
½ cup (100g) granulated sugar
You can reduce to ⅓ cup if your bananas are very sweet, or use coconut sugar for a deeper flavor.
1 large egg, at room temperature
Room temperature egg blends more evenly. If you're out, you can use a flax egg (1 tbsp ground flax + 3 tbsp water) for a vegan option.
½ cup (120g) plain Greek yogurt
Full-fat or 2% works best for moisture. Regular yogurt or sour cream are fine substitutes. If using flavored yogurt, reduce the sugar by a tablespoon.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor, but imitation vanilla is acceptable in a pinch.
Tips & Tricks
Don't overmix the batter
Stir until the flour just disappears—lumps are okay. Overmixing develops gluten, leading to tough, dense muffins.
Fill the muffin cups almost to the top
This creates the classic high dome. If you prefer flatter tops, fill them ¾ full.
Test for doneness at the minimum time
Ovens vary, so start checking at 20 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
- Use a cookie scoop for even batter distribution: This ensures uniform muffins that bake evenly. If you don't have one, use two spoons.
Pro Tips
Step-by-Step Instructions
1. Preheat Oven and Prep Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, mash the bananas until mostly smooth. Add the oil, sugar, egg, yogurt, and vanilla. Whisk until well combined.
4. Fold in Dry Ingredients
Pour the dry ingredients into the wet mixture. Use a spatula to fold gently until just combined—a few streaks of flour are okay. Do not overmix.
5. Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. You can use a cookie scoop for even portions.
6. Bake the Muffins
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The internal temperature should read 200°F (93°C) on an instant-read thermometer.
7. Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Delicious Variations
Chocolate Chip Banana Muffins
Fold in ¾ cup (130g) semi-sweet chocolate chips with the dry ingredients.
Nutty Banana Muffins
Add ½ cup (60g) chopped walnuts or pecans to the batter for extra crunch.
Blueberry Banana Muffins
Gently fold in 1 cup (150g) fresh or frozen blueberries (if frozen, don't thaw) at the end to avoid streaking.
How to Store Banana Muffins
Refrigerator
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cool temperature helps retain moisture.
Freezer
Wrap each muffin individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
Reheating
To reheat, microwave a muffin for 15-20 seconds, or warm in a 350°F (175°C) oven for 5-10 minutes for a fresh-baked taste.
Frequently Asked Questions
Q: Can I make banana muffins without eggs?
Yes, you can substitute one egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The muffins will be slightly denser but still delicious.
Q: Why are my banana muffins dense or heavy?
Dense muffins usually result from overmixing the batter, which develops too much gluten. Mix until the flour is just incorporated, and use a gentle hand.
Q: How do I know when banana muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, they're done. The tops should be golden brown and spring back when lightly pressed.
Q: Can I use frozen bananas for banana muffins?
Absolutely. Thaw them at room temperature, then drain off any excess liquid before mashing. Frozen bananas are often even sweeter and more flavorful.
Q: Can I substitute all-purpose flour with whole wheat flour?
Yes, you can replace up to half of the all-purpose flour with whole wheat flour. The muffins will be denser, but you can add an extra tablespoon of yogurt or milk to help soften them.
I hope you love these banana muffins as much as I do! If you try them, leave a comment and rating below—I'd love to hear how they turned out. Happy baking!
Banana Muffins
Easy banana muffins are moist, fluffy, and loaded with banana flavor. Perfect for breakfast or snack, ready in 35 minutes!
🧂 Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) mashed ripe bananas (about 2 large)
- ⅓ cup (80ml) vegetable oil
- ½ cup (100g) granulated sugar
- 1 large egg, at room temperature
- ½ cup (120g) plain Greek yogurt
- 1 teaspoon vanilla extract
📋 Instructions
- 1Preheat Oven and Prep Pan — Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
- 2Mix Dry Ingredients — In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3Combine Wet Ingredients — In a large bowl, mash the bananas until mostly smooth. Add the oil, sugar, egg, yogurt, and vanilla. Whisk until well combined.
- 4Fold in Dry Ingredients — Pour the dry ingredients into the wet mixture. Use a spatula to fold gently until just combined—a few streaks of flour are okay. Do not overmix.
- 5Fill the Muffin Cups — Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. You can use a cookie scoop for even portions.
- 6Bake the Muffins — Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The internal temperature should read 200°F (93°C) on an instant-read thermometer.
- 7Cool and Serve — Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Jonas writes about technology and digital privacy, translating complex concepts into clear, actionable advice for everyday users. He focuses on practical steps to protect personal data without being paranoid.
