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Simple banana muffins on natural parchment paper with a few yellow bananas.

Easy One Bowl Banana Muffins

  • Author: Laura Bolton - Fork Knife Swoon
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
  • Yield: 12 Muffins 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


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 11/4 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
  • 11/2 tsp (9g) baking soda
  • 13/4 cups (210g) all-purpose flour, spooned and leveled


  1. Preheat the oven to 375℉. Line a 12-cup muffin pan with paper liners or lightly grease with baking spray. Set aside.
  2. 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.
  3. Whisk in the sugar, milk and egg. Switching to a spatula, stir in the spices, salt,  and baking soda.
  4. Gently fold in the flour until just combined and no streaks of flour remain. Be careful not to overmix.
  5. Use a medium cookie scoop (or a large spoon) to evenly divide the batter between the muffin cups. They will be mostly full.
  6. 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.
  7. 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