Easy One Bowl Banana Muffins
These easy, one bowl banana muffins are tender, moist, and full of sweet, cinnamon-spiced banana flavor. Made with simple, pantry staples, in just one bowl (no mixer required), these tasty muffins are a family favorite! Vegan and gluten-free friendly.
One Bowl Banana Muffins
We looove banana muffins. Of all the sweet treats that we share here, it’s probably the thing we bake the most often in real life.
There are many variations – double chocolate and chocolate chip are favorites – but this is the simplest of the bunch. I regret to call these muffins plain – because they are perfectly sweet, incredibly moist and tender, and full of flavorful, spiced banana goodness – so we’ll stick with simple.
I can quickly whip up a batch with ingredients we always have in the pantry. They come together in one big bowl, stirred together with just a whisk and a spatula, and are perfect for making use of leopard-spotted, super-ripe bananas, which we always seem to have languishing on the counter.
The muffins emerge from the oven, with moist, cake-like centers, and cute little craggly dome tops, and are a delicious, anytime sort of treat. Our family adores them, and I hope yours will too!
Why You’ll Love These Simple Muffins
In short, these easy banana muffins are simple as can be, and oh, so delicious.
They get flavor from ripe, mashed bananas, two kinds of sugar, vanilla, cinnamon, and ginger, and not only do they taste great, but they’ll make your kitchen smell wonderful too. Like sugar, and spice, and everything nice.
The recipe is quite forgiving and easily adaptable. Out of regular milk? Use almond. In the mood for chocolate? Add some cocoa or chocolate chips. Have an egg allergy? Make them vegan.
The prep time is minimal (you’ll need just about 15 minutes to get the batter together before scooping into muffin cups and popping these babes in the oven). Another 15 or so minutes later, and they’re baked and ready to share.
Want to take things over the top? Serve them warm with a slather of butter and a tiny drizzle of honey or maple syrup… Happy baking!!
One Bowl Banana Muffin Ingredients:
These banana muffins are made with pantry staples – zero fancy ingredients required. Here’s what you’ll need:
- bananas: of course! you’ll need two very ripe bananas to get the muffin batter started. Look for bananas that are soft, fragrant, and especially speckled or black – they’ll give you the best flavor, natural sweetness, and texture.
- white and brown sugar: a combination of granulated sugar and light brown sugar adds a lovely hint of caramel, and the perfect amount of sweetness. I also sometimes sprinkle on a few teaspoons of coarse Demerara or Turbinado sugar on top (right before baking) for some crunch and sparkle.
- oil: adds moisture and creates a light and fluffy texture. You can use any neutral vegetable oil (canola oil, sunflower oil, or even melted coconut oil). I often use olive oil in my baking, and that works well here, too!
- vanilla and spices: warming spices – cinnamon, ginger, and cloves – along with vanilla extract add lots of classic, cozy flavor and are a wonderful complement to the banana.
- milk: adds moisture and helps to create a moist, tender crumb. Whole milk or unsweetened almond milk are my go-to’s, but just about any regular or non-dairy milk should work.
- egg: adds richness, and emulsifies the batter. See the recipe notes for an egg-free option.
- baking soda: for the perfect amount of lift, and cute little dome tops.
- salt: to enhance all the other flavors. I use Diamond Crystal Kosher salt for almost all of my baking.
- flour: and last, but not least, you’ll need regular all-purpose flour. These muffins also work well with gluten-free flour, and I imagine you could use half whole wheat flour with good results as well.
Find all the exact ingredients and measurements in the recipe card, below.
How to Make Quick and Easy Banana Muffins:
This banana muffin recipe is a breeze to make, perfect for novice bakers or little ones. You’ll need just one big mixing bowl and a muffin pan. If you measure by weight (highly recommended!), you’ll use even less dishes. Here’s how they come together:
- Preheat your oven. Gather all of your ingredients, and get your pan and muffin liners ready.
- In a large bowl, whisk together the mashed banana, sugars, and the other wet ingredients.
- Stir in the dry ingredients, being careful to gently fold in the flour until just combined.
- Divide the batter between the muffin cups. Bake until the tops are golden and gently domed with little cracks beginning to form in the middle. Let cool in the pan for a few minutes before transferring to a baking rack to cool. Enjoy!!
Picking the Best Bananas for Banana Bread
The best bananas to use for banana cake, muffins, or bread are incredibly ripe, maybe on the verge of overripe. You’re going to see them on the counter – dark and speckly – and want to toss them. But often the these soft, fragrant bananas are the most sweet and are going to give you the best texture and flavor.
You can also freeze ripe bananas and save them for later. Peel them, freeze them whole, then simply defrost when ready to use. They’ll work wonderfully and you can keep them on hand for whenever banana muffins strike your fancy. There are some tricks to quickly ripen fresher bananas, but I find that they mostly just change the texture, and not so much the sweetness or flavor. This can be helpful if your bananas are super green, but as the saying goes, good (banana bread) things come to those who wait…
One Bowl Banana Muffin FAQs
Keep leftover muffins covered in a storage container for 2-3 days at room-temperature. The muffins will get sweeter and more moist over time. After that, it’s best to keep in the fridge or freezer.
These banana muffins freeze well. Wait until they’re completely cooled, then wrap individual muffins tightly in plastic wrap then place in a freezer bag. They’ll keep for up to 3 months in the freezer. Simply thaw at room temperature or in the microwave (for about 30 seconds at half power) when ready to eat.
Try these vegan chocolate chip banana muffins, sweetened with coconut sugar (that you would never guess are plant based!).
Absolutely. This is a great way to preserve super ripe bananas, and have banana bread anytime a craving strikes. Just be sure they are fully defrosted to room-temperature before mixing into the batter.
More Banana Desserts to Bake Next:
- Vegan Chocolate Chip Banana Muffins
- Baked Chocolate Banana Donuts
- Dark Chocolate Banana Muffins
- Ginger Spiced Banana Bread
If you make this easy banana muffin recipe, be sure to leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
These easy, one bowl banana muffins are tender, moist, and full of sweet, cinnamon-spiced banana flavor. Made with simple, pantry staples, in just one bowl, no mixer required, these tasty muffins are a family favorite! Vegan and gluten-free friendly.
- 2 medium bananas (about 1–1/4 cups), very ripe
- 2 tsp (10g) pure vanilla extract
- 1/2 cup (120g) vegetable oil ¹
- 1/3 cup (66g) granulated sugar
- 1/3 cup (66g) light brown sugar, packed
- 1/3 cup (80g) milk ²
- 1 large egg
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp Kosher salt
- 1–1/2 tsp (9g) baking soda
- 1–3/4 cups (210g) all-purpose flour, spooned and leveled
- Preheat the oven to 375℉. Line a 12-cup muffin pan with paper liners or lightly grease with baking spray. Set aside.
- In a large mixing bowl, use the back of a large fork to mash the banana until smooth and only very small lumps remain. Whisk in the vanilla and oil until combined.
- Whisk in the sugar, milk and egg. Switching to a spatula, stir in the spices, salt, and baking soda.
- Gently fold in the flour until just combined and no streaks of flour remain. Be careful not to overmix.
- Use a medium cookie scoop (or a large spoon) to evenly divide the batter between the muffin cups. They will be mostly full.
- Bake for 15-18 minutes, rotating once halfway through, until the muffin tops are golden, gently domed, and a cake-tester (I use a toothpick) inserted into the centers comes out mostly clean.
- Remove from the oven and let cool in the muffin tin for 10 or so minutes, before carefully removing and cooling on a baking rack. Enjoy!!
¹ Any neutral vegetable oil will work (vegetable, canola, sunflower, light olive oil, etc.).
² Use your favorite regular or non-dairy milk of choice. I typically use whole milk or unsweetened almond milk.
³ Make them egg-free: You can replace the egg with a flax egg. Simply stir together 1 Tbsp ground flaxseed with 2.5 Tbsp water in a small bowl. Let sit for 5 minutes while you’re getting the rest of the ingredients together (it will thicken up), and add to the batter in place of the egg.
Make them banana chocolate chip muffins: add 1/2 cup semisweet chocolate chips (a mix of regular chips or chocolate chunks in the batter and some mini chocolate chips on top is best!).
Make them banana nut muffins: Add 1/2 cup finely-chopped walnuts or pecans (or your favorite nuts).
For mini muffins: divide the batter between a lightly greased 24-cup mini muffin tin (about 3/4 full). Bake at 350℉ for 15-18 minutes.
For a banana bread loaf: grease the bottom and sides of a 4-inch-by-8-1/2-inch loaf pan with butter and dust lightly with flour. Bake at 350℉ for 45-55 minutes. Let cool for 30 mins in the pan before removing and cooling completely on a baking rack.
Keywords: easy banana muffins, one bowl banana muffins, simple, cinnamon, allergy-friendly