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This banana muffin recipe is so easy it can be made all in one bowl and creates the most tender and tasty banana muffins! You can keep them simple or pile in delicious add-ins.

Using heavily freckled bananas and never blackened bananas is the key to the most soft and moist banana bread muffins you’ll ever devour. All you need to make these banana muffins recipe is 30 minutes!

Last year we were visiting with my brother-in-law’s family post baptism for his 8 year old daughter when his mother-in-law busted out a tray of banana bread. It was so, so soft and moist and I loved the hint of coconut oil.

We are obsessed with banana bread recipes here, but there is something so convenient and portable about a muffin. I decided that this new banana bread recipe would make the perfect muffins and the rest is history!

Making this muffin recipe is so easy, and the ingredients list almost all comes from the pantry. That makes it so easy to whip up for breakfast or an after school snack. Here is what you will need:

• Coconut Oil: I love the little hint of coconut flavor in that coconut oil adds, but you can use canola oil if you need a substitute.
• Sugar: just granulated sugar
• Brown Sugar: adds a deeper rich flavor
• Eggs: Make sure the eggs are at room temperature. They add structure to the muffins.
• Flour: just all purpose works great
• Baking Powder and Soda: both are leavening agents to give the muffins their rise and fluffiness
• Salt: enhances all the flavors
• Bananas: be sure to use ripe bananas for the best flavor and natural sweetness
• Buttermilk: helps keep the muffins and moist, can be substituted with plain milk and 1 Tablespoon white vinegar
• Optional Add-ins: chopped nuts (walnuts, pecans, macadamia) or chocolate chips (I prefer mini chocolate chips)

This is just an overview of the ingredients and information about why they are added or a tip for substitutes. Scroll down for the measurements.

You can use vegetable oil, melted butter, shortening or canola oil. If you’re using shortening, beat the shortening and sugars together until smooth and creamy, about 2 minutes.

Originally the banana bread recipe was to be baked at 325 for 50-60 minutes or convection oven for 40-50 minutes, but because they are muffins I needed to pump up the heat to create more of a rise. So this recipe bakes at 350 for just 20-25 minutes and you get 2 dozen muffins.

You can take any muffin recipe and make them into jumbo muffins. Keep the baking temperature the same but increase the baking time to 30 minutes. You might need up to 35 minutes, but I would start checking at 30.

I mentioned at the beginning that you can load these up with add-ins of you want. You can mix them into the batter or just sprinkle them on top. Here are some options/ideas:

• Chocolate Chips
• Crushed Nuts
• Peanut butter chips
• White Chocolate Chips
• Roll in butter and cinnamon sugar after baking
• Drizzle with a cream cheese glaze

• One Bowl: the whole recipe can be mixed together in one bowl and you don’t even need a stand mixer
• Under 30 minutes: from start to finish, you can have fresh warm muffins in 30 minutes
• Natural Banana Flavor: those perfectly ripe bananas will add all the flavor you need
• Texture: muffins should be moist, tender, and fluffy and this banana muffin recipe checks all the boxes
• Kid Friendly: what kid doesn’t love banana bread or banana muffins? My kids gobble these up!

Store the muffins in an airtight container at room temperature. They will keep for 3-4 days.

These muffins freeze really well. Place them in an airtight container or in a ziploc bag with as much of air removed as possible. They will keep in the freezer for up to 3 months.

This banana muffin recipe makes moist, delicious muffins full of natural banana flavor. You can make them in only 30 minutes and they will be loved by the whole family!

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READ: Easy One Bowl Banana Muffin Recipe