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.
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!
The ingredients are really simple 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.
They’re 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 Variations
- Coffee Cake Banana Muffins
- Cake Mix Banana Muffins
- Double Chocolate Banana Brownie Muffins
- Mini Blueberry Banana Muffins
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!
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Banana Muffin Recipe for 2 Bananas
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Ingredients
- 2 overripe bananas, mashed
- 3/4 cup (150g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (187g) all-purpose flour
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350°F (177°C). Line muffin pan with muffin liners or spray with nonstick cooking spray and set aside.
- In a large bowl combine bananas, sugar, cinnamon and salt.
- Beat in the oil, eggs, and vanilla extract.
- Add flour and baking soda, and gently mix until combined. Do not overmix.
- Scoop batter into the muffin pan distributing it evenly between the muffin cups.
- Bake for 18 - 19 minutes until toothpick inserted comes out clean.
- Cool in pan 5 minutes then remove to cool completely.
Notes
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175 comments
Hello! i’m still a teen and new to baking, what temp. should i bake at. thanks!
350 degrees Fahrenheit. The full recipe is at the bottom of the page. I’ll move it closer to the top as soon as I can!
Absolutely delicious! It made a little more than 12 standard muffins so I put the balance in a mini loaf pan. So easy, I will make them again.
That’s great! But next time don’t be afraid to fill the muffin cups to the top; it’ll just give you larger muffins. It won’t overflow! Thanks so much for leaving a review, anonymous person.
Thank you for sharing this very delicious recipe. So easy, simple, and quick to make as well!
You’re welcome! Thanks for the feedback. I appreciate it.
This is such a fantastic recipe. I added blueberries and they’re seriously the best muffins I’ve ever made. Thanks for this recipe!
You’re very welcome! Thank you for such a kind comment. I’m glad you enjoyed.
Could you melt butter instead of oil?
Yes, you can. But since butter is less moist than oil, I recommended adding 2 extra tablespoons; so 10 tablespoons total.
The muffins turned out great – perfect consistency. Made 12 medium muffins and added blueberries to half and walnuts to the other half. Did it have all purpose flour so I used oat flour. Will definitely make it again – with removing the sugar as they are sweet anyways from the bananas and would like to reduce sugar contents in my diet.
Those are great additions; I prefer blueberries. It’s good to know that oat flour works in this recipe. Glad you’ll be making them again. I completely understand. Thanks so much for leaving a comment.
Had a couple over over-ripe bananas, found your recipe! Was super easy and quick and delicious. My partner was impressed, thank you!
You’re very welcome, Tay! Happy you and your partner enjoyed them. Thanks for the 5 stars.
Made these!! Love these!! Quick and easy. Had to bake slightly longer. Added about 1/8 cup chopped apple bits from some leftover apple slices. Only tip dust apple bits slightly with flour to keep them suspended. I did not use muffin liners. Just sprayed my pan good. Gave it great texture on outside. Love love love these!!! Yum
That sounds really delicious! So the apple bits just stayed at the top? Interesting. Good tip. I love the texture you get from the spray too; so crisp. Thanks for the 5 stars. ?
[…] Banana Muffin Recipe for 2 Bananas – Beat Bake Eat […]
Perfect way to use up exactly two over ripe bananas!
Delicious!!
Best muffins ever – thank you
Thank you so much for this recipe!! I never leave comments but I had to for this! Super easy, my 3 yr old loved helping along! This is now go to for the last two bananas that are left. My family loved them especially my toddler girls! I read the comments and someone had asked about vanilla extract. I was out of vanilla but had coffee vanilla syrup by skinny syrups (zero sugar, etc) and it came out perfect. It’s a great vanilla extract substitute. Just wanted to let the others know ?. I added some dark chocolate chips which balanced the sweetness of the bananas.
I’m making these now and they smell amazing.! I especially like the fact these can be made with only one bowl; so easy. I added nuts and dark chocolate chips to mine so they need to cook about longer. Looking forward to tasting them! Thanks for the recipe!
So easy. I was skeptical..a little to much cinnamon for my liking. But man, good, moist and delicious ?..I’m ready to sneak another….ps.i live alone.
Thank you, so much easier then my moms…next time , next week, I’m adding nuts..
Don’t let your mom see this!
Too much cinnamon?! *record scratch*
I changed recipe a little. Whole Wheat flour. Scant 1/2 cup sugar. Heaping teaspoon cinnamon. 1/4 cup oil. I also put 3/4 cup roasted chopped walnuts and handful of 85% cacao chips. With walnuts added recipe did yield 12 muffins.
These muffins are to die for! Didn’t change a thing!
They were perfect! They rose beautifully, weren’t too sweet, moist, fluffy, yummy! I added 1/2 cup each of mini semi-sweet chocolate chips, and chopped walnuts. I’ll definitely be making them again!
These were perfect and so easy! Thanks for the recipe!
very good, I added chocolate chips, chopped pecans, 1/2 t cinnamon and 1/2 t Chinese 5 spice
Thank you I’m actually still in my teens but my family loves this recipe and many other of yours.
Not a problem. Teens can bake too. Thanks very much.
Loved loved loved these. Very moist and delicious. Perfect amount of cinnamon. I used avocado oil and brown sugar. Also threw in some frozen blueberries. So yummy! Some I topped with chopped pecans and some with oats. Will definitely make again. Thanks so much
Dang, you really outdid yourself. You’re very welcome.
I have been baking 40+ years and have made hundreds (probably thousands) of muffins — and these are some of the best ever!! They are light, rather than heavy, and the taste is outstanding. I made it exactly as your recipe except I cut down on the sugar a little. Thank you!
What a lovely comment. Thank you, thank you, thank you.
Delicious! Subbed olive oil,held cinnamon added raspberries to some,swirled in chocolate chips to to others- great!
Just finished making these!!! I made them into 24 mini muffins baked for 15 minutes and had enough batter for 6 regular muffins at 18 minutes. They are SO good! I’m going to make a hazelnut frosting for them next!! Thank you!!
Stealing this idea! Thanks for the 5-star rating.
Just finished making these!!! I made them into 24 mini muffins baked for 15 minutes and had enough batter for 6 regular muffins at 18 minutes. They are SO good! I’m going to make a hazelnut frosting for them next!! Thank you!!
the recipe says 3/4 sugar is that 3/4 of a cup please
They were great. I added walnuts and used brown sugar
Awesome
I made these for my brother because we had some bananas and we were just craving banana baked goods. Well I followed the recipe exactly and came out with a dense, gummy muffin. Honestly had no flavor. They tasted a bit better with butter but my brother was disappointed.
Sorry to hear that. It sounds like something went wrong. They shouldn’t be dense at all.
This recipe is the best. I love it!
Thank you!