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A comforting and simple recipe for Banana Bread Muffins that use up those extra ripe bananas we all have on our counters. A splash of vanilla and sour cream are what keep these muffins extra tasty and moist!
Growing up, Banana Bread Muffins were always a weekly staple. I’m not sure if its because none of my siblings wanted to eat the fresh bananas on the counter or if my Mom was just over zealous with her banana buying BUT we’d always end up with those very spotty, brown bananas more often than not. Instead of making actual Banana Bread, she would make Banana Bread Muffins which are equally as delicious, but quicker to make (and therefore quicker to eat!)
Now that I’m a mother, I find myself in the same predicament. Always left with bananas. Instead of the plethora of banana desserts or simple smoothies you tend to think of first, I’ve developed this recipe for Banana Bread Muffins that is lower on sugar and a little more healthful than any dessert. Only 6 tablespoons of oil in this whole recipe!
How to make Banana Bread Muffins:
- Stir oil, egg and vanilla together in a large bowl.
- Add in sour cream and mashed banana.
- Slowly incorporate the flour, leavenings and salt until just combined.
- Divide batter between paper lined muffin tins and bake 20 minutes at 350 degrees.
- Enjoy warm with butter.
Optional Banana Muffin add-ins
Depending on what you and your family like in your muffins, feel free to incorporate any of the ingredients below. Take your banana bread muffins to next level delicious with these tasty extras.
- Chocolate chips – fold in 1/2 cup semi sweet chocolate chips to the finished muffin batter and bake as usual. Makes for an extra sweet muffin.
- Cinnamon – stir in 1 teaspoon ground cinnamon with the dry ingredients for a warm, spicy muffin.
- Chopped walnuts – fold in 1/2 cup chopped walnuts to the finished muffin batter and bake according to directions. My family is very opinionated when it comes to nuts, so I left them out, but that would be delicious.
- Raisins – add in 1/2 cup raisins to your finished batter and bake according to directions below. Raisins are not my jam, but I have totally seen these make appearances here and there in banana muffins. To each her own!
Keeping Banana Bread Muffins Moist
There are a few tips and tricks built right into this banana muffin recipe that will yield you super soft, sweet and moist muffins every time.
- Vegetable oil– any light colored oil in any baked good is a good sign that the finished product will be moist. Butter works similarly, but not quite as well as straight up oil.
- Mashed Banana– the addition of this banana ‘paste’ is a surefire way to ensure your muffins will not only be very banana-y but also moist as ever. The same goes for using applesauce or pumpkin puree in a muffin.
- Sour cream– the dairy and slight fat content from sour cream really makes a world of difference in muffins, cookies or cakes. Try it and see for yourself! Plain greek yogurt works in a pinch too.
More Banana Muffins to Try!
- Blueberry Banana Muffins (Macro Friendly)
- Skinny Banana Muffins
- Banana Nut Muffins
- Whole Wheat Banana Muffins
- Banana Almond Butter Muffins
- {Eggless} Banana Chocolate Chip Muffin Tops
This is a great recipe to have on hand. Simple pantry ingredients and easy enough to make any day of the week. Save, pin, bookmark, print, these Banana Bread Muffins will become a family staple.
Have a great day, friends!
Banana Bread Muffins
Ingredients
- 6 tablespoons vegetable oil
- 3/4 cup granulated sugar
- 1 whole egg
- 3/4 teaspoon vanilla extract
- 2 whole ripe bananas mashed
- 1/4 cup sour cream or plain greek yogurt
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Line 14 muffin cups with paper liners and set aside.
- In a large bowl, stir oil, sugar, egg and vanilla together until well combined. Stir in mashed banana and sour cream.
- In a small bowl, whisk together flour, baking powder, baking soda and salt. Pour dry ingredients into wet and stir until just combined.
- Scoop batter into prepared muffin tins until filled 2/3 of the way. Bake 18-20 minutes or until a toothpick comes out clean.
- Enjoy warm or at room temperature.
Hi… made these last night and they are the most moist and delicious Muffins ever!I used half the sugar because I’m cutting back and the bananas were over ripe!they still came out just perfect!thank you for this recipe!so quick and easy to make!
That’s great to hear Anita! 🙂
A great piece of article with the best information.
This recipe looks great! But I have one question — Is this recipe for regular sized muffin cups or mini muffins?
Oh Lauren these are soooo good!!!! Not surprising of course, I hope they end up freezing well, I made a double batch to use up our bananas. Thank you for this recipe!!
First off , I just love the kids . Their adorable. And these banana muffins are the best .
I left a comment and forgot to rate. These are definitely 5 star!
We needed to use up bananas and these muffins were perfect! We used a jumbo muffin pan and it yielded 4 with perfect tops fluffing over the top. I had to cook for about 10 minutes longer. I had to exchange the plain yogurt with vanilla flavored because we were out of sour cream and plain yogurt. These muffins were absolutely amazing! I made half with pecans in them.
Idk how you can say step 1 mix oil, butter, and etc. When there’s no butter on the ingredients list like how much butter are we using I wish I didn’t start making this to post comments that will never get approved in time to get an answer
Typo! There is no butter. Just oil.
Everyone says these are the bomb! I’ve made them many times. Wondering how it would come out in loaves, Baking time etc. I’d tried a few other fruit “muffin recipes” in loaf pans and didn’t come out well.
My kids have loved muffins since they were old enough to eat them, so I knew I had to try these. They are delicious and are my new favorite banana muffin recipe! I’ve tried a lot and like to find one we will stick with. This is it!
I can’t wait to make these…I always have bananas left over. I am picky about the ripeness of them so they have a very short window in my house. Thank you for sharing!
I love your blog! I’ve been looking for a new muffin recipe and I’m sooo making these tomorrow!!! They looks amazing!!
Thank you for this simple, delicious, and wholesome recipe. Both my kids love these muffins (3 yrs old and 10 yrs old) and I feel good about them eating them. I did take your suggestion of adding a teaspoon of cinnamon. Perfect! Good luck with baby-on-the-way. Both of my children were born in August so I understand uncomfortable summer pregnancy! The best part– flip flops and dresses!
[…] I’m sharing the Best Banana Nut Bread Recipe today because I prefer banana bread with nuts. Some people are banana bread purists and others prefer chocolate chips, but I am in the nut category (though if I’m being honest, I’ve never met a banana bread I didn’t like). This is a delicious, adaptable, moist banana bread recipe that is nearly fail-proof. It’s the epitome of comfort and happiness and by the end of the week, I always seem to have spotty bananas around to make this or simple banana bread muffins. […]
Decided to skip my morning exercise and make these muffins instead! Wow!!! So delicious! I added the cinnamon and used plain Greek yogurt. Easy and so good!!!
Another delicious and simple recipe from Lauren’s Latest. We really enjoyed these! Thank you for keeping your recipes simple AND delicious!
Yum! These are simple and delicious. Super quick to make and with ingredients we always have on hand.
The kids and I made this Banana Muffin recipe today and it was so good!! We will be making these often. Thank you Lauren for the recipe.
Looks yummy! We are BIG banana eaters! I made your Banana Pudding recipe..and OMG! is it good! Looking forward to making these 🙂