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Easy Banana Muffins

Easy Banana Muffins

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Easter Bunny

They raise well, don't stick, and taste great!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.
  2. Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a large bowl.
  3. Mix bananas, white sugar, canola oil, brown sugar, and egg together in a separate large bowl; fold banana mixture into flour mixture until just incorporated. Scoop batter into prepared muffin cups.
  4. Bake in the preheated oven until muffins spring back when lightly tapped in the middle, 14 to 16 minutes.
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Definitely "easy" and delicious! These were perfect for breakfast with a cup of tea. Plus it was a great way to use up overly ripe bananas that I had on hand. Since I do like a little spice I added 1/2 tsp. of cinnamon and a generous tsp. of vanilla. I baked these in a Texas sized muffin tin and got 8 huge muffins. I topped them with turbinado sugar before popping them in the oven for a little added crunch. I baked them at 400 for 22 minutes. They smelled wonderful and tasted even better. This recipe is a great base for add-in's such as chocolate chips or nuts. Thanks "Easter Bunny" for a great recipe!


Used only whole wheat flour and they still turned out great! Thank you!!


These were a big hit at my house! They disappeared quickly! I will be making these again and again.