These Easy Banana Muffins are easy to make and kids love them! They are loaded with banana flavor and make a great breakfast!
I have another back to the basics recipe to share with you guys today -> these easy banana muffins! These have been a family favorite for a very long time. This is actually a recipe from my grandma that she put in my recipe box as a gift at my bridal shower (which was 11 years ago). My how time flies!!
Anyway, I have been making these ever since and I haven’t found a recipe I like better to this day!!! I have made a few minor changes to my grandma’s recipe over the years and the one change I make to every muffin recipe I bake is cutting back on the sugar. If you use really ripe bananas, like the ones that are super brown, there isn’t a need for a lot of sugar.
I am including these easy banana muffins in the back to the basics series because they are super kid friendly as well as adult friendly. They are great for breakfast, brunch or even as an afternoon snack. So, they are a staple that comes in really handy!!
I often make a big batch of these and freeze them for later uses. They can be frozen in airtight containers or freezer bags for up to 3 months. I like to keep these on hand to pull out for a quick afternoon snack when the kids get home from school or to go alongside a big Saturday morning breakfast.
They have a lot of banana flavor (thanks to those really ripe bananas), are tender and moist (I know some of you don’t really like that word but I really don’t know another word to use).
So, a little about this recipe:
There will be no mixer used in this recipe. Just don’t do it! I promise if you do your muffins will turn out dry and tough from the batter being overworked. The muffins will be mixed by hand and don’t worry the batter is really easy to mix. And mix just until everything is combined and there aren’t any big pockets of dry ingredients. There will be some small lumps in the batter and that is OK, it’s perfect even!
Make sure to mash the bananas really well. That way there isn’t a big pocket of slimy cooked banana in the muffin, trust me it isn’t the most pleasing. And as I said earlier make sure the bananas are really ripe. Not just yellow or yellow with a few brown spots, I’m talking bananas that are more brown than yellow. I promise those bananas will make the best banana muffins and banana bread!! They are super sweet and add more moisture to the batter in my opinion.
One piece of equipment I recommend having if you plan on making a lot of cupcakes or muffins is a large cookie scoop. It just makes life so much easier and less messy. I have a link below the recipe to the one I use if you are interested. Otherwise, a large spoon works too.
That’s really all there is to this recipe. No fancy equipment (unless you want to use the large cookie scoop), ingredients or special baking techniques. Just simple and easy banana muffins, period.
- 1 3/4 cups all purpose flour
- 1/3- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 very ripe bananas mashed well
- 2 eggs lightly beaten
- 1/3 cup buttermilk
- 1/2 cup butter melted
- 1 teaspoon vanilla
Preheat oven to 350 degrees F. Lightly grease a muffin tin or line with paper liners. Set aside.
In a large mixing bowl combine the flour, sugar, baking soda and salt. Set aside.
In another large mixing bowl combine the mashed bananas, eggs, buttermilk, butter and vanilla. Add to the dry ingredients and mix just until combined. There should be small lumps in your batter. With a large cookie scoop or spoon fill each cup or liner 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
These muffins can be stored in an airtight container or plastic ziptop bag for 3-4 days on the counter.
These muffins can be frozen in an airtight container or freezer bag for up to 3 months. Let thaw overnight and reheat in the microwave if desired.
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