One-Bowl Banana Bread Muffins (video)
These scrumptious banana bread muffins are soft and moist, and loaded with flavor. They are like mini banana breads in the form of perfectly individually portioned muffins. This quick and easy one-bowl recipe is guaranteed to be your new favorite!
Why this recipe is so great:
- Quick and easy – All you have to do is mix all the ingredients together, pop it in the oven for about 20 minutes, and you’ve got freshly baked muffins!
- One-bowl recipe – The fewer bowls to clean the better. This recipe only requires one bowl, so clean-up is a breeze.
- Tastes like banana bread – These banana muffins have all the same great taste AND texture as banana bread, so they are true banana bread muffins and take less than half the time to make. The muffin tops are nice and crispy the day of. The crumb is soft and tender, and the taste is packed with sweet ripe banana flavor.
Ingredients you’ll need:
- Bananas – about 4 medium
- Granulated sugar – can be partially swapped with brown sugar
- Vegetable oil – can be substituted with melted butter or any neutral tasting oil
- An egg – a flax egg can be used as a vegan option
- Vanilla extract
- All-purpose flour – can be partially replaced with soft whole wheat flour
- Baking soda & salt
How to make banana bread muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, whisk together the mashed bananas, sugar, vegetable oil, egg, and vanilla.
- Add the flour. Sprinkle the baking soda and salt on top.
- Stir everything together until just combined.
- Spoon the batter into a paper-lined muffin pan. Bake at 350F for 20-25 minutes.
Expert tip:
The riper the bananas, the more flavorful and naturally sweet these muffins are. So I usually let my bananas get completely brown. But if you are in a hurry for some ripe bananas, here are some tips: How to Quickly Ripen Bananas
FAQ:
How long to bake banana bread muffins?
Usually about 20-25 minutes at 350F or until a toothpick inserted into the center comes out clean.
Can you make banana bread into muffins?
Yes, just reduce the baking time to about 20-30 minutes depending on the recipe. Now, the interesting part is that the texture won’t be the same, it will actually be fluffier. So if you want to keep the texture the same, you have to reduce the amount of leavening agents and ingredients that rise like eggs.
Can you freeze banana bread muffins?
Yes, you can. Place the completely cooled muffins in a freezer-friendly ziplock bag or container and store in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter for 1-2 hours. Warm up in the microwave for 20-30 seconds or oven at 350F for 5-10 minutes if desired.
You might also like:
- Best Ever Banana Bread
- Moist & Fluffy Banana Bread
- Nutella Banana Muffins
- Chocolate Chip Banana Bread
- Bakery Style Banana Nut Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintOne-Bowl Banana Bread Muffins
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
These scrumptious banana bread muffins are soft and moist, and loaded with flavor. They are like mini banana breads in the form a muffin!
Ingredients
- 1 & 1/2 cups overripe mashed bananas (about 4 medium)
- 3/4 cup (150g) granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350F and line a regular-sized muffin pan with paper liners.
- In a large bowl, whisk together the mashed bananas, sugar, vegetable oil, egg, and vanilla.
- Add the flour. Sprinkle the baking soda and salt on top.
- Stir everything together until just combined. Spoon the batter into the prepared pan.
- Bake at 350F for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Notes
Leftovers can be stored in an airtight container for 3-5 days at room temperature.
Nutrition
- Serving Size:
- Calories: 235
- Sugar: 16 g
- Sodium: 156.1 mg
- Fat: 9.8 g
- Carbohydrates: 34.9 g
- Protein: 3 g
- Cholesterol: 15.5 mg
Made these tonight and they turned out awesome. My go to recipe from now on for banana muffins.
I’m so happy to hear that:) Thank you and enjoy the muffins!
Just made these and they are so yummy! Thanks for the easy recipe!
My hubby says this recipe is a keeper!😉
You’re very welcome! Enjoy:)
These were so yummy and easy to make. Not dry at all. I will make them again and again. Thanks, Lily
You’re very welcome, Carol! I’m glad you liked it:)
My first time baking these muffins… I’m so proud of me, myself and I…will never toss out ripened bananas again! Enjoying them for breakfast! Thanks!
You’re very welcome, Dolores, and yes, never throw out bananas again! lol
Followed this wonderfully easy recipe to a tee and yielded 12 delicious muffins! A big thank you! Definitely a keeper, loved the no fuss instructions too.
You’re very welcome and thank you for your lovely review, Kris!
Wondering if you’ve ever added fresh blueberries to your banana bread muffins and if so, did you increase or decrease any of the ingredients because of the blueberry addition? Only asking as I have a big box of fresh blueberries that need to be used up.
Thank you
Hi Jocelyn, no adjustments to the ingredients if you are adding blueberries. You might just need to extend the bake time by a few extra minutes. Enjoy!
Great, thanks so much Ms. Ernst!
Yes, family loved them
Thank you for your feedback, Emma. Enjoy the muffins and have a great day!
Just made these today and they were really good. I made them with one banana and as I said, 1/4 cup of brown sugar along with a 1/2 cup of granulated sugar as well as mini chocolate chips and walnuts mixed in. The batter only made 11 muffins but next time, I might double the recipe for myself. They were delicious!
I’m making these right now and I’m doing 1/4 cup brown sugar and a 1/2 cup of granulated sugar just because I have too little bananas. I only have one so, that’s why I’m doing it that way. I’m sure the muffins will turn out well but that’s why I couldn’t follow the recipe exactly and my family doesn’t like a huge amount of bananas in their muffins anyway.
Addendum to my previous comment: This is a very flexible recipe! (And I forgot to give it a 5-star rating!)
Thank you for your wonderful feedback and 5-star rating, Jayna! Much appreciated:)
These sound so good but I wonder if I could swap apple sauce for the oil?
I wouldn’t recommend it. It might make the muffin too dense and gummy. You could use a healthier oil like EVOO or avocado oil.
I made this recipe with a few modifications. (I’m terrible at following recipes exactly, and I’m always looking to make a few health-conscious additions to anything I make.)
These were literally the best banana muffins I have ever eaten in my life!
Here are the changes I made:
– Swapped in 1/2 cup whole wheat flour for 1/2 cup white. (I think you could use non-wheat flours easily as well.)
– Swapped in 1/4 cup brown sugar for 1/4 cup white sugar.
– Added 1/2 tsp baking powder for more lift to offset the denser whole wheat flour.
– Added 1/2 tsp cinnamon.
This is a great recipe! They turned out so perfect! But I was wondering is it 235 calories for 1 regular sized muffin? The chart isn’t specific on how many muffins.
Thank you and yes, it’s about 235 calories per serving which is one muffin. Enjoy and have a great day!
Very quick and very very good!!!!! I just made them ,my question Lily was why are they not as dark as when you make banana bread? Thanks
I’m not 100% sure but it’s either due to the pH of the batter or the bake time. So maybe because there is less baking soda in the muffins or because it’s not baked as long.