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!
Follow Beat Bake Eat
for more easy baking recipes! 
PINTEREST | FACEBOOK
INSTAGRAM | TWITTER
Banana Muffin Recipe for 2 Bananas
Click the stars to rate!
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
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.
168 comments
Thanks so much for this recipe! The recipe is super easy. The muffins are moist and packed with flavor. My house smells delicious.
What is the best way to store them? Can you freeze them?
Yes, of course. I recommend placing them in a freezer on a parchment lined baking pan until frozen to the touch then tossing them in a freezer bag. I store my muffins in a Tupperware container in the fridge.
Was easy peady but really dry and didn’t have banana taste at all just a dry, crispy topped dry cinnamon flavored muffin.
Oh, no. That doesn’t sound right. Dry plus crisp tops may be due to the oven being preheated at an incorrect temperature.
can you use applesauce instead of veg oil?
You can replace half or up to two-thirds of the oil with applesauce but beware that it may change the texture.
These muffins are wonderful! I never understand people who change a recipe without trying it as written! I always make it as written the first time, after that, if I change anything, it’s no longer the recipe! I understand dietary restrictions, but there all kinds of sites devoted to them! You spent time creating this recipe, Ladies, at least try it once!
Thank you! After running this baking blog for over 5 years I’ve come to realize that sometimes people have tried a substitution before that has worked in the past so they use it in other recipes and other times they just want to use what they have on hand. I try not to judge.
Perfect recipe for 2 bananas. I managed to get 1 dozen. I used 2 cups of flour as I found the batter runny. Delicious ????
Oh, interesting. I’m glad they turned out great. Thanks for leaving a comment!
I made these tonight and stretched the batter and made 23 muffins. Lol not quite enough for the last one. I filled the muffin cups halfway. I also sprinkled chopped walnuts into one row, peanut butter and chocolate chips in another, mini chocolate chips in another row, and left the last row regular. They turned out great! Thank you for the recipe! I might throw half of them in the freezer, for a quick pop in the microwave for breakfast. Normally I use a recipe that calls for yogurt and honey, which pulls moisture into the bread.
Creative.
That’s a really good idea; so many flavors from just 1 recipe and all you need to do is just reheat and go.
Luckily, the bananas and oil do a great job of that. I’m glad you tried the recipe despite not having the ingredients you usually look for.
Thanks for leaving a comment.
This recipe is perfect! I had just about given up on ever finding a truly good tasting, easy to make banana muffin and then I saw your 2 banana recipe and thought, okay, I’ll try one last time. So happy I did! Thank you! These are the easiest, best tasting muffins I have ever had. I will definitely bake them again and again. Many Thanks for sharing your great recipe!
Yay! So glad you didn’t give up. They truly are easy to make. Thank you for the 5-star rating.
This recipe was easy and produced delicious muffins without a lot of effort. I’ll definitely use it again.
Told ya! Thanks for the feedback.
Had to sub Gluten Free flour 1:1 due to dietary restrictions and they came out PERFECT! Yay! Thank you so much
Oh, yay! That’s great. I’ve never tried making these with gluten free flour so thanks for letting me know.
I just made this recipe and the muffins look beautiful. Very easy to follow directions with just enough for 12 muffins. The best news is that they taste as good as they look. YUM Thank you.
That is the best news. Phew. You’re welcome. Thanks for leaving me a comment, Wanda.
These muffins are do delicious,definitely will be making these again! Not only are these moist and delicious but they also make amazing banana bread pancakes!
Oh, wow. I did not know that! Thanks for leaving a comment. ????
Very easy. They are in the oven now. It made 12 smaller muffins and 1 small little loaf. I think they are going to be fantastic. The smell is amazing!
Made these fabulous muffins & just ate one! So good! First muffin that isn’t gummy like from any packaged mix I’ve ever made. Added few chocolate chips…some brown sugar & next time might add some chopped walnuts. These will be my go-to recipe whenever I have ripe bananas!
That’s really good to hear! I love the texture of these muffins as well. Thanks for leaving a comment.
Omg these were SO delicious! I was so happy to find this recipe, I only had two bananas and all the other recipes called for more and I waited to try out my new silicone muffin liners. AND these make amazing banana bread pancakes! For some reason I had leftover batter so I threw it on the griddle and the pancakes were delicious too!
Awesome! I never thought to make pancakes with the batter before. That sounds so good. I guess the silicone mold is smaller than your standard muffin pan.
Made these today and they are absolutely delicious! So easy to make and I love the fact that they are muffins – easy to grab and go. Will definitely be making these again! Thank you!
Thank you so much, Nancy!
Absolutely delightful! A well-balanced muffin, as you say! ????????
Yes, indeed!
So delicious! Our chocolate chips in half of them. Only baked for 15 mins.
Great! Strange, I guess your oven runs a little hot.
Absolutely perfect, tender and moist. Can these be frozen until my grandson comes to visit in a couple of weeks? He loves banana bread.
Yes, of course! Place the muffins in a single layer on a parchment lined baking sheet, freeze until solid, then place into a freezer bag.
I hate wasting food so I use this recipe every time I have brown bananas. Turns out perfect every time and my family loves eating them.
Awesome! Thank you for leaving a comment.
These are delicious! I added this recipe to my recipe box!
Thank you, Tess!
Delicious indeed.
I’ve been making these muffins for years and this is my go to recipe for delicious, yummy muffins that we can just grab and go! Quick q – if I wanted to make these with no sugar and use honey instead, should I make any other changes, such as reduce the oil? And if so, by how much? Thanks so much for a wonderful, family friendly recipe!!
Great taste! Super easy nice to know that 2 leftover bananas can make 12 muffins that are moist and “cinnamony” but not over cinnamony. Thank you and you’re my new go to site😘😘
I added dark choco chips, but it was my first time ever making banana bread and it turned out AMAZING. Miles better than I could’ve ever expected, and I’m kinda picky with my banana bread
Absolutely love this recipe..So easy to make ..My banan muffins turned out so good..The best part is it’s takes so less time to whip it up..Thank you so much for this amazing recipe ❤️