Banana Muffin Recipe for 2 Bananas

by Crystal | Beat Bake Eat
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This quick and easy banana muffin recipe made with 2 bananas, cinnamon and oil is moist and delicious. Only one bowl required, no mixer needed and only 10 minutes prep! Perfect for breakfast.

Banana Muffin Recipe for 2 Bananas - An easy foolproof recipe for moist, fluffy banana muffins made with oil, 2 bananas and cinnamon. Perfect for a simple and quick breakfast! | Beat Bake Eat

2 banana muffin recipe

A banana muffin recipe with only 2 bananas may not sound ideal because the more bananas the better right? Wrong! You can still make perfectly moist banana muffins with just two bananas.

I’ve done it many (many, many, many) times and now I’m sharing this simple and easy recipe with you!

It’s one of the best ways to use up those lingering overripe bananas.

Foolproof Banana Muffins

This recipe never lets me down. It’s pretty much perfect every time I make it and I’ve made it so many times over the years that I’ve got it memorized.

It’s a one bowl banana muffin recipe that requires no mixer, takes only 10 minutes prep, and you can’t mess this up because it’s a foolproof recipe!




Ingredients

{Full recipe at the bottom of the page}

  • 2 overripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda

These are really simple ingredients and I’m sure you probably already have most, if not all of them on hand.

These babies are made with oil and they are completely dairy-free (no butter and no milk).

There’s just a touch of cinnamon. You can add more or omit it completely depending on your personal preference. I absolutely love cinnamon so it’s never an option for me to leave it out.

Banana Muffin Recipe for 2 Bananas - An easy foolproof recipe for moist, fluffy banana muffins made with oil, 2 bananas and cinnamon. Perfect for a simple and quick breakfast! | Beat Bake Eat

How to make Banana Muffins with 2 Bananas

  1. Preheat oven to 350°F. Prep the muffin pan.
  2. In a large bowl combine bananas, sugar, cinnamon and salt.
  3. Beat in the oil, eggs, and vanilla extract.
  4. Add flour and baking soda, and gently mix until combined.
  5. Scoop batter into the muffin pan.
  6. Bake for 18 – 19 minutes.
  7. Cool in pan 5 minutes.

Easy-peasy.

These muffins are just awesome for when you want great, classic taste without having to do a lot of work to get it and also with the simplest ingredients.

Many banana muffin recipes turn out to be banana cupcakes but these have the texture of a muffin. Rounded tops, thick crumbs, hearty and not overly sweet; just the way muffins should be.

They’re slightly crisp on the outside, thanks to the granulated sugar, and they’re soft and fluffy on the inside. I’m a brown sugar muffin kind of girl but granulated sugar works so well in these. Sometimes I substitute some of the white sugar with brown sugar and that works out great too.

I like to make these for breakfast the night before. And if I’m in a hurry I just take them on the go.

Homemade muffins are the best! And this moist banana muffin recipe is a keeper.




In my household bananas are a staple. Whenever I go to the grocery store I always pick up a bunch or two. I buy so many bananas sometimes but surprisingly they never end up in the freezer or the garbage. They always end up in bellies and it’s recipes like this one that make me keep going back for more.

It may be typical but this will always be one of my go-to ripe banana recipes.

Banana Muffin Recipe for 2 Bananas - An easy foolproof recipe for moist, fluffy banana muffins made with oil, 2 bananas and cinnamon. Perfect for a simple and quick breakfast! | Beat Bake Eat

Banana Muffin Variations

If you absolutely love recipes with overripe bananas like I do, check out my whole banana recipe archive. It’s filled with plenty of baking recipes just like this one.




Making an actual batch of twelve banana muffins with 2 bananas is more than doable!

Banana Muffin Recipe for 2 Bananas - An easy foolproof recipe for moist, fluffy banana muffins made with oil, 2 bananas and cinnamon. Perfect for a simple and quick breakfast! | Beat Bake Eat

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5 from 15 votes
Banana Muffin Recipe for 2 Bananas - An easy foolproof recipe for moist, fluffy banana muffins made with oil, 2 bananas and cinnamon. Perfect for a simple and quick breakfast! | Beat Bake Eat
Banana Muffin Recipe for 2 Bananas
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 
This quick and easy banana muffin recipe made with 2 bananas, cinnamon and oil is moist and delicious. Only one bowl required, no mixer needed and only 10 minutes prep! Perfect for breakfast.
Course: Breakfast, Snack
Servings: 12 Muffins
Calories: 215 kcal
Author: Crystal | Beat Bake Eat
Ingredients
  • 2 overripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
Instructions
  1. Preheat oven to 350°F. Line muffin pan with muffin liners or spray with nonstick cooking spray and set aside.
  2. In a large bowl combine bananas, sugar, cinnamon and salt.
  3. Beat in the oil, eggs, and vanilla extract.
  4. Add flour and baking soda, and gently mix until combined. Do not overmix.
  5. Scoop batter into the muffin pan distributing it evenly between the muffin cups.
  6. Bake for 18 - 19 minutes until toothpick inserted comes out clean.
  7. Cool in pan 5 minutes then remove to cool completely.

Notes


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50 comments

Aformations.Com March 12, 2020 - 6:49 am

Thanks so much for this recipe! It was easy and they turned out amazing! I managed to get 8 muffins out of this recipe and my kitchen smells fantastic now. I use to throw out my overly rip bananas but now I will just make these muffins. These small batch Banana Muffins are AWESOME. They are so moist and have just the right amount of banana flavour. Will be making them all the time. Thanks so much for the great recipe.

Reply
Crystal | Beat Bake Eat March 12, 2020 - 4:52 pm

You’re very welcome! I’m happy you like them. Never throw out your overripe bananas! There are so many delicious things you can make with them.

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Jesse October 15, 2020 - 7:11 pm

Doubled the recipe added chocolate chips and bread is on the way😊😊😊

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Crystal | Beat Bake Eat October 17, 2020 - 9:46 am

Yum! How did it turn out?

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Onella March 30, 2020 - 7:32 pm

Delicious! First time making banana muffins and it came out great. Thanks

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Crystal | Beat Bake Eat March 31, 2020 - 12:47 am

Wow, your very first time? I’m so happy you decided to try my recipe. 😄 Thank you for taking the time to rate and review it!

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nick April 1, 2020 - 1:44 pm

Baking them as I type, but wanted to offer my thoughts and prayers from The UK. Stay safe x

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Crystal | Beat Bake Eat April 1, 2020 - 3:32 pm

Thank you, Nick. ❤️ You’re so sweet! Enjoy the muffins and stay safe as well.

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Rob April 6, 2020 - 4:10 pm

Thanks for the recipe. Subbed Avocado oil in for the vegetable oil. 1/2 Cassava flour and 1/2 Coconut flour due to dietary restrictions. Delicious!

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Crystal | Beat Bake Eat April 6, 2020 - 10:03 pm

Wow! I’m glad they came out great. Thank you for leaving this comment, Rob. It could be very helpful to other readers!

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Helen April 27, 2020 - 5:29 pm

I also subbed out a couple of thing – used olive oil, and 1/2 Spelt & 1/2 Teff flour. Great result!!

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Crystal | Beat Bake Eat April 27, 2020 - 5:43 pm

Oh wow! I didn’t even know teff flour was a thing. Glad it came out great for you, Helen!

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Mary April 15, 2020 - 9:06 pm

Very good! I added 1/2 cup of chopped walnuts.

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Crystal | Beat Bake Eat April 16, 2020 - 2:02 am

Yum! Thanks so much for taking the time to rate and review my recipe, Mary. 😊

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Sue April 23, 2020 - 5:15 pm

Thank you so much! Loved the muffins and awesome fragrance throughout the house.

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Crystal | Beat Bake Eat April 23, 2020 - 6:51 pm

Yay! Glad you like them. Thanks for leaving a review.

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Karen May 13, 2020 - 6:39 pm

These muffins were delicious! This recipe is a keeper. Thanks for posting this recipe

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Crystal | Beat Bake Eat May 13, 2020 - 11:16 pm

You’re very welcome, Karen. Thanks for taking the time to rate and review my recipe! Glad you like it.

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Barbel May 25, 2020 - 4:16 pm

Love this recipe so easy and fast. I think next time I will add a 1/2 cup of chocolate chips.

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Crystal | Beat Bake Eat May 25, 2020 - 5:53 pm

Happy you like it! And that’s a great idea. Enjoy!

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sushi ramen July 3, 2020 - 6:42 pm

These were sooo good. I was looking for a recipe with just 2 bananas but didn’t just make 4 muffins from it. This was such a crowd pleasure in my home. I substituted the vegetable oil for olive oil and I ran out of vanilla abstract so I used maple syrup instead.

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Crystal | Beat Bake Eat July 4, 2020 - 3:02 pm

I’m thrilled they were a hit! Good thinking with those substitutions. Thanks so much for leaving a comment!

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ellen July 19, 2020 - 3:49 pm

Light, lovely muffins.

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Crystal | Beat Bake Eat July 20, 2020 - 9:16 am

Thank you, Ellen! I completely agree.

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Angie July 21, 2020 - 10:03 am

First time making banana muffins. Did not want to throw my two ripe bananas away. Glad I came across your recipe. Family love them.Taste lovely

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Crystal | Beat Bake Eat July 22, 2020 - 9:54 am

I’m so happy they were enjoyed by you and your family. Thank you for leaving a comment to let me know!

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terence hannon August 3, 2020 - 9:44 am

tasty and easy to make

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Crystal | Beat Bake Eat August 3, 2020 - 4:28 pm

Thank you, Terence!

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Anthony Zolna August 4, 2020 - 7:14 pm

These turned out great! do you think these would be OK to freeze?

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Crystal | Beat Bake Eat August 4, 2020 - 7:49 pm

That’s so good to hear! Definitely. I usually just toss them in a freezer bag, remove as much air as possible, and freeze. You can also wrap each individual muffin in foil or freezer wrap.

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Malka N Weintraub October 8, 2020 - 6:07 pm

Subbed olive oil, whole wheat flour ( 1 cup) and spelt flour (1/2 cup) for the all purpose flour. Simply delish!😊

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Crystal | Beat Bake Eat October 8, 2020 - 8:55 pm

Yum! Sometimes I use half whole wheat and half all-purpose. Thank you for leaving a review!

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Banana cake lover August 18, 2020 - 11:16 am

Baking always seems to go wrong for me but these came out brilliant!! Will be keeping this recipe and checking out more of yours! Thank you!

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Crystal | Beat Bake Eat August 18, 2020 - 5:38 pm

Yay!! I’m so happy they turned out great! I’m glad you think this recipe is a keeper. Thank you so much for your support.

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Sylvia August 19, 2020 - 3:26 pm

Just made these using 1/2 cup of baking Splenda and added pecans. DELICIOUS!!

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Crystal | Beat Bake Eat August 19, 2020 - 6:07 pm

Wow, that’s great! I’m glad you chose to try my recipe, Sylvia. 😊 Thank you so much for the 5-star review!

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Yvonne August 24, 2020 - 5:29 pm

This is by far the best recipe i have used for banana muffins. i did add a package of the date walnut and raisin oatmeal to the recipe. the muffins came out perfect. thank you for the easy recipe.

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Crystal | Beat Bake Eat August 25, 2020 - 9:08 am

That sounds delicious! I’m so glad you like my recipe, Yvonne! Thank you for leaving a 5-star review.

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Brook August 29, 2020 - 12:02 am

Pretty good! I didn’t wanna throw away the bananas 🙂

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Crystal | Beat Bake Eat August 30, 2020 - 10:39 am

Yay! I’m glad you didn’t! Thanks for leaving a comment, Brook.

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D.ANN September 3, 2020 - 4:26 am

Amazing, the best we have ever tasted. I was looking for Starbucks banana bread recipe that they had published years ago but only had two banana when I ran across your muffins so I just added 1 Tabs- fresh lemon juice and 2Tabs. Sour cream plus walnuts which I had remembered the SB recipe had. This turned out even better than the bread and will be my new go to for a few reasons; the bake time, perfect serving size and we usually only have two bananas we don’t get to at times. Also I too am a brown sugar girl and I did top the muffins with Sugar In The Raw sprinkled before baking. Thank you for sharing your two banana recipe, I will be sharing on to my daughter -in-law who loves banana muffins.

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Crystal | Beat Bake Eat September 3, 2020 - 11:44 am

Wow. I love that you customized it. Your version sounds delicious! I only published this recipe because I found that most people (including myself) would have 2 bananas lingering in the kitchen, too ripe and mushy to eat, and they’d end up in the garbage (I hate wasting food) so I’m thrilled that this is now your go-to. Thank you so much for reviewing my recipe and sharing it too!

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Margaret September 20, 2020 - 2:22 am

Followed recipe with no substitutions and very happy with result. It made 6 large muffins. Thank you from Australia.

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Crystal | Beat Bake Eat September 20, 2020 - 10:59 am

You’re welcome, Margaret! I’m glad the results met your expectations. Thank you for rating my recipe 5-stars!

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Glenda September 25, 2020 - 8:24 pm

I am obsessed with these muffins! I am making them tonight for the third time this month. The first time I made them, I halved the recipe because I only had one banana. Turned out great. I love the cinnamon and the texture. I always add chopped pecans.

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Crystal | Beat Bake Eat September 26, 2020 - 1:56 pm

Woohoo! So glad you like them! I love the cinnamon and the texture of them as well. They’re really good. Thank you so much for leaving a review, Glenda!

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Judi October 17, 2020 - 10:54 am

Best recipe for easy muffins. So easy my 9 year old great grand daughter can make them!!! Thank you so much for this.

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Crystal | Beat Bake Eat October 17, 2020 - 11:15 am

You’re very welcome, Judi! It really is an easy recipe. Thank you for leaving a comment and for the 5-star rating.

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Kiwidutch October 29, 2020 - 1:33 pm

Dear Crystal,
What an EXCELLENT recipe!

I had two bananas that had started to get spotty and discoloured in the way that is usually ideal for banana cake/muffins but most of the recipes I found required three bananas.

I was therefore delighted to find this recipe and see how it went. I have a tray that has spaces in it for 24 mini muffins and the mixture filled each one to the very top. I don’t use paper liners, or cooking spray, just used some butter paper (paper left over from using a block of butter that I fold up and leave in the fridge) to grease each of the muffin spaces in the pan.
These turned out BRILLIANTLY, they have a great banana taste and by making 24 mini’s instead of just a few large muffins I was able to share some with several neighbours, so I would award a bonus star for that if it were at all possible.

Because I grease the pan instead of spray/papers I thought it wise to get these out of the pan whilst they were still pretty warm and then leave them to cool on a rack, (previous experience with other recipes means that things can stick of left to cool in the pan).

I also loved that this uses cooking oil rather than butter as a main ingredient, (not something prevalent in the baking recipes I am used to) because of this I aim to experiment with egg replacer (as soon as I can find it) for my next try, as an experiment to make this both dairy and egg free for a niece who has severe dairy/egg allergies. (obviously for her recipe I will have to find mini paper liners too)

Even if I am unable to make this work for my niece, I will still be making this (with the eggs) for us… and some neighbours who have their mouths full and their thumbs up!

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Crystal | Beat Bake Eat October 29, 2020 - 5:48 pm

This is such a great idea! I love mini muffins. I bet that bit of butter made them even more tasty. Yes, you’re absolutely right. They usually do stick if they’re left to cool completely in the pan. I almost always remove them within the first 5 minutes of cooling. I went with oil instead of butter because in my experience, oil yields moister and more tender muffins. For the egg replacer you can try using applesauce (1/4 cup + 1/2 teaspoon of baking powder for every egg called for). I’m really happy that you enjoyed this recipe! Thank you for leaving a review and for the 5-star rating as well.

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