Quick and easy banana muffin recipe, and only two bananas needed! Moist and wonderful banana flavor perfect for a breakfast treat or sweet on the go snack.
These muffins incredibly moist and flavorful! Add in that it’s quick and easy to make and you have my favorite banana muffin recipe around.
These muffins taste great as is, but this recipe is perfect for add ins. So no matter what type of banana muffin you are looking for, this is a great recipe for you.
Make sure to bookmark or pin this recipe so you can make it again.
Related Recipe: Banana bread from frozen bananas
How to Bake Banana Muffins with Two Bananas
While most banana muffin recipes call for three or four bananas, you can use this recipe to make flavor filled muffins with only two ripe bananas.
For this recipe you will just need a muffin pan, muffin liners, and a mixing bowl. Prep time is just minutes and bake time is about twenty minutes. The yield is a dozen muffins.
So from start to finish, this recipe is super quick and easy.
Related Recipe: Banana bread without nuts
We will only need a handful of common ingredients for our muffins. And while you likely have everything on hand already, you will find some alternative ingredient options just in case you’re out of anything.
I’ll also give you some add in ideas that taste wonderful in these muffins. While you don’t need them, I love having some additional flavor options. It makes these muffins quite versatile.
Related: Flavors that pair with banana
2 Banana Muffin Ingredients
- Ripe Bananas
- Salted Butter
- Granulated Sugar
- All-Purpose Flour
- Vanilla Extract
- Baking Soda
Substitutions and Alternative Ingredients
While substituting an ingredient can alter the final flavor or texture, you do have some options that work if you are out of any of these ingredients.
Here are the most common questions I get about alternatives for this recipe.
All-Purpose Flour: While all-purpose flour is the foundation for our muffins, if you are out there are a couple alternatives you can use. They will change the final texture but work in a pinch. Go with almond flour, cassava flour, or wheat flour.
Salted Butter: Butter provides fat and moisture to our muffins and is important for that moist texture we are looking for. If you only have unsalted butter, that works but you will want to add a pinch of salt to your muffin mixture to compensate. You can also use vegetable oil, ghee, coconut oil, or olive oil instead of butter.
Cinnamon: If you are out of cinnamon or just do not like the flavor, you can leave it out. You can also use a spice mix that contains cinnamon such as apple pie spice or pumpkin pie spice.
Vanilla Extract: Vanilla extract provides additional flavor to our muffins. If you are all out almond extract is a great option. You can also leave it out, but the flavor of your muffins will be a diminished.
I love making these muffins both with add ins and without. The flavor is already amazing but they are also a great base for additional flavors and textures.
Here are some add in ideas to get your inspiration going. Use a half cup to three quarters of a cup total if using add ins.
- Crushed Walnuts
- Crushed Pecans
- Chocolate Chips
- Dried Cranberries
- Almond Slivers
Once you have your ingredients gathered, it’s time to get baking!
Tip: These banana muffins can be stored in an airtight container for up to three days, so they are perfect for making the night before for delicious breakfast treat.
Step1: Place muffin liners in your muffin pan.
Note: If you don’t have muffin liners, you can grease your muffin pan with butter or non stick cooking spray.
Step 2: Preheat oven to 350 degrees
Step 3: Add bananas, granulated sugar, and ground cinnamon to mixing bowl. Stir by hand until well combined
Step 4: Add eggs, softened butter, and vanilla extract to your mixture and stir until well combined
Step 5: Gradually stir in all-purpose flour and baking soda until well combined
Note: Some lumps are fine
Step 6: Ladle muffin batter evenly into your muffin pan compartments.
Step 7: Bake muffins for 18-20 minutes. Your muffins are done when an inserted skewer comes out clean.
Step 8: Repeat until all muffin batter is baked, allowing your pan to cool for a few minutes between batches.
Banana Muffins With 2 Bananas
- 1 Muffin Pan
- 1 Mixing Bowl
- 12 Muffin Liners optional
- 2 Extra Ripe Bananas mashed
- 1½ Cups All-Purpose Flour
- 1 tsp Baking Soda
- ¾ Cups Granulated Sugar
- ½ tsp Ground Cinnamon
- ⅔ Cup Salted Butter softened
- 2 Large Eggs
- 2 tsp Vanilla Extract
- Place muffin liners in your muffin pan
- Note: If you don't have muffin liners, you can grease your muffin pan with butter or non stick cooking spray
- Preheat oven to 350 degrees
- Add bananas, granulated sugar, and ground cinnamon to mixing bowl. Stir by hand until well combined
- Add eggs, softened butter, and vanilla extract to your mixture and stir until well combined
- Gradually stir in all-purpose flour and baking soda until well combined
- Note: Some lumps are fine
- Spoon muffin batter evenly into your muffin pan compartments
- Bake muffins for 18-20 minutes. Your muffins are done when an inserted skewer comes out clean
- Repeat until all muffin batter is baked, allowing your pan to cool for a few minutes between batches
- If using add ins, stir them into your muffin batter adding your flour and baking soda or sprinkle them on just before baking.
- Store your muffins in an airtight container at room temperature for up to three days or in the refrigerator up to five days.