Easy Banana Muffins

Drizzling honey on the best banana muffins

You can make these easy banana muffins with just a few minutes of prep time, simple ingredients, and minimal effort! Learn how to make the most moist homemade banana muffin recipe.

Course Breakfast, Brunch, Snack

Cuisine American

Keyword banana bread muffins, easy banana muffins, moist banana muffins

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 253kcal

Author Blair Lonergan

Ingredients

¾ cup granulated sugar
½ cup vegetable oil
2 eggs
1 ½ cups mashed very ripe banana (about 3 large bananas or 4 medium bananas)
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
2 cups all-purpose flour, sifted
½ teaspoon cinnamon
¼ teaspoon nutmeg
Coarse sugar (for topping)

Instructions

Preheat oven to 375° F. Line 12 muffin cups with paper liners. Set aside.
In a large bowl, whisk together sugar, oil and eggs. Add mashed banana, vanilla extract, and almond extract. Sprinkle baking soda, baking powder and salt over top. Whisk until well blended.
¾ cup granulated sugar, ½ cup vegetable oil, 2 eggs, 1 ½ cups mashed very ripe banana, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, 1 teaspoon baking soda, 1 teaspoon baking powder, ¾ teaspoon salt
Stir in flour, cinnamon and nutmeg; be careful not to over-mix. Let the batter rest for about 5-10 minutes.
2 cups all-purpose flour, sifted, ½ teaspoon cinnamon, ¼ teaspoon nutmeg
Divide batter evenly among prepared muffin cups, filling each muffin cup almost to the top. Sprinkle coarse sugar on top. Bake for 17-20 minutes, or until a toothpick inserted in a muffin comes out clean.
Coarse sugar (for topping)

Notes

I recommend lining the muffin tin with paper liners. I have found that the muffins rise higher with the paper liners, as opposed to just greasing the muffin cups without liners.
Fill your muffin cups full with batter for the highest domes.
Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown!
Be careful not to over-mix the batter. Add the dry ingredients to the wet ingredients just until they're combined. Too much mixing and the muffins will come out tough, dense, or dry. The key to moist banana muffins is NOT over-mixing.
Almond Extract. It might seem somewhat unusual, but I love the addition of almond extract in these banana muffins. It adds such a unique flavor to baked goods (like cookies, coffee cake, and fruit crisp). I like ¼ teaspoon in this recipe for a subtle taste, but you can increase it to ½ teaspoon if you prefer a more prominent touch of almond. You can also omit the almond extract altogether.

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