Easy banana muffin recipe with two bananas! Soft, moist, and perfect for breakfast or snacks. Ready in 30 min with simple ingredients.

Banana Muffin Recipe with Two Bananas

There’s something so comforting about the smell of freshly baked banana muffins wafting through the kitchen. I’ve always loved how a couple of overripe bananas can transform into something so delicious with just a handful of pantry staples. 

This recipe came about one lazy Sunday when I noticed two sad, speckled bananas sitting on my counter, begging to be used. I didn’t want a big batch of muffins, just enough to enjoy with a cup of coffee for breakfast or a quick snack. 

After a bit of tweaking, I landed on this small-batch recipe that’s perfect for using exactly two bananas. It’s simple, quick, and makes six perfectly moist, golden muffins that taste like a warm hug. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and delivers every time. Let’s dive in!

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Why You’ll Love This Banana Muffin Recipe with Two Bananas

These banana muffins are a total win for anyone craving a quick, homemade treat. They’re soft, moist, and packed with sweet banana flavor, with a hint of warmth from cinnamon. 

The recipe is small-batch, so you won’t end up with dozens of muffins you can’t finish, and it uses just two bananas, making it perfect for those times when you have a couple of overripe ones lying around. 

Plus, it’s versatile—you can keep them plain or jazz them up with nuts or chocolate chips. Here’s why they’re so lovable:

  • Quick and easy to whip up in under 30 minutes.
  • Uses simple, everyday ingredients you probably already have.
  • Perfectly portioned for small households or solo bakers.
  • Customizable with your favorite add-ins like walnuts or raisins.
  • Freezes beautifully for grab-and-go snacks.

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Ingredients For Banana Muffin with Two Bananas

You’ll need just a handful of ingredients to make these delicious banana muffins. Everything is easy to find, and you might already have most of it in your pantry.

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Kitchen Equipment Needed

This recipe is super straightforward and doesn’t require fancy gadgets. Here’s what you’ll need to get started.

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Step-by-Step Instructions

Let’s get baking! These steps are broken down to make the process as clear and beginner-friendly as possible. Follow along, and you’ll have warm banana muffins in no time.

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly and get that perfect golden top. 

While the oven heats, line a 6-cup muffin tin with paper liners or lightly grease it with non-stick spray. If you’re using a 12-cup tin, just fill six of the cups and leave the others empty.

2. Mash the Bananas

Peel your two ripe bananas and place them in a large mixing bowl. Use a fork or potato masher to mash them until smooth. 

A few small lumps are okay—they add texture to the muffins—but aim for a mostly creamy consistency. You should have about 3/4 to 1 cup (180-200 g) of mashed banana.

3. Mix Wet Ingredients

To the mashed bananas, add 1/4 cup (60 ml) vegetable oil, 1 large egg, 1 tsp vanilla extract, 1/4 cup (50 g) granulated sugar, and 1/4 cup (50 g) brown sugar. 

Use a whisk to mix everything together until well combined. The mixture should look smooth and slightly glossy, with the sugars fully incorporated into the wet ingredients.

4. Combine Dry Ingredients

In a separate mixing bowl, whisk together 1 cup (125 g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. 

Make sure there are no lumps in the dry mixture, as this will help the muffins rise evenly.

5. Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula or whisk. Mix until just combined—don’t overmix, as this can make the muffins dense. 

The batter should be thick but smooth. If you’re adding optional ingredients like 1/2 cup (75 g) chocolate chips or chopped walnuts, gently fold them in now.

6. Fill the Muffin Tin

Using a spoon or ice cream scoop, divide the batter evenly among the six prepared muffin cups. Fill each cup about 3/4 full to allow room for rising. 

If you want a bakery-style look, sprinkle a pinch of granulated sugar or a few extra chocolate chips on top.

7. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. 

If you’re using add-ins, the baking time might be closer to 22 minutes. Keep an eye on them to avoid overbaking.

8. Cool and Enjoy

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a cooling rack to cool completely—or enjoy them warm if you can’t wait! 

The muffins will be soft and fragrant, perfect for savoring with a pat of butter or a drizzle of honey.

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Tips for Success

To make sure your banana muffins turn out perfectly every time, here are some handy tips I’ve learned along the way:

  • Use very ripe bananas with lots of brown spots for maximum sweetness and flavor.
  • Don’t overmix the batter to keep the muffins light and fluffy.
  • Measure flour by spooning it into the measuring cup and leveling it off to avoid dense muffins.
  • If using add-ins, toss them in a bit of flour first to prevent sinking.
  • Check for doneness a minute or two early to avoid dry muffins.

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Serving Suggestions

These banana muffins are versatile and pair beautifully with a variety of spreads, drinks, or sides. They’re perfect for breakfast, a snack, or even dessert. Here are some ideas to enjoy them:

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Variations to Try

Want to switch things up? This recipe is super flexible. Try these variations to make it your own:

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Storage and Reheating

These banana muffins stay fresh for days if stored properly, and they’re great for freezing too. Here’s how to keep them at their best:

  • Store in an airtight container at room temperature for up to 2 days.
  • Refrigerate in an airtight container for up to 5 days to extend freshness.
  • Freeze muffins in a freezer-safe bag for up to 3 months. Wrap each muffin in plastic wrap first to prevent freezer burn.
  • To reheat, microwave a muffin for 15-20 seconds or warm in a 300°F (150°C) oven for 5-7 minutes.
  • For frozen muffins, thaw at room temperature or microwave for 30-40 seconds.

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Nutritional Facts

These banana muffins are a relatively wholesome treat, but here’s a breakdown of the approximate nutritional content per muffin (based on 6 muffins, without add-ins):

  • Calories: 220 kcal
  • Fat: 10 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 30 g
  • Sugar: 15 g
  • Protein: 3 g
  • Fiber: 1.5 g
  • Sodium: 200 mg

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Health Benefits of Key Ingredients

Bananas and other ingredients in this recipe don’t just taste good—they’re good for you too! Bananas are the star of the show, bringing natural sweetness and a host of nutrients to these muffins. Here’s why the key ingredients are a win for your health:

  • Bananas: Packed with potassium, vitamin C, and fiber, supporting heart health and digestion.
  • Cinnamon: Contains antioxidants and may help regulate blood sugar levels.
  • Eggs: A great source of protein and healthy fats for sustained energy.
  • All-purpose flour: Provides structure and energy, though you can swap for whole wheat flour for added fiber.
  • Vegetable oil: Adds moisture and healthy fats, especially if you use heart-healthy oils like canola oil.

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FAQs

Here are some common questions about making these banana muffins, answered to help you nail the recipe.

1. Can I use frozen bananas?

Yes, you can use frozen bananas! Thaw them at room temperature or in the microwave until soft, then mash as usual. Drain any excess liquid to avoid a watery batter.

2. How do I know if my bananas are ripe enough?

Ripe bananas should have plenty of brown spots or be mostly brown. They’ll be soft, sweet, and easy to mash, which is perfect for maximum flavor.

3. Can I make these muffins gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure it’s designed for baking to get the right texture.

4. Can I reduce the sugar in this recipe?

Yes, you can cut the granulated sugar or brown sugar by half if you prefer less sweetness. The bananas add natural sweetness, so the muffins will still taste great.

5. Can I double the recipe?

Definitely! Just double all the ingredients and use a 12-cup muffin tin. The baking time may increase by a minute or two, so check for doneness with a toothpick.

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Final Thoughts

These banana muffins are my go-to when I want something quick, comforting, and just sweet enough to satisfy a craving. They’re the perfect way to use up those overripe bananas that might otherwise go to waste, and they’re so easy to make that even a busy weekday feels like the right time to bake. 

I love how versatile they are—whether you keep them simple or load them up with chocolate chips or nuts, they always turn out delicious. Plus, they freeze like a dream, so you can always have a stash ready for a quick breakfast or snack. 

I hope you love this recipe as much as I do—happy baking!

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