This is my favorite version of the quintessential muffin recipe. It's sweet, very moist from the oil in the batter, and easy to make. They're ready in 45 minutes and freeze wonderfully.
An old-fashioned breakfast favorite
Banana muffins are nothing new, and I'm positive you all have your favorite recipe handy.
But these use only brown sugar, and the mellower flavor is a winner. Its caramel undertone is fantastic with bananas and gives them a cozier feeling.
Also, they're made with oil, so whipping up a batch of these is quick and easy.
These simple banana muffins with oil are our most recent addition to our ever-growing muffin recipe category and deserve a stellar place on the podium.
FAQ
- Have the ingredients and oven at the right temperatures specified in the recipe.
- Don't overmix the batter!
- Take the muffins out as soon as a cake tester or toothpick comes out clean.
Too much mixing or beating the batter is, in my experience, the main culprit. The ingredients have to be lightly mixed just until integrated. Use a spatula or whisk for best results, as it's hard to overmix a muffin batter is folding it by hand.
Using oil in the butter, not overbaking the muffins, and not overmixing or beating the batter contributes to moist muffins.
Using oil adds richness. Mixing the dry and wet ingredients *just* until moistened and not overbaking the muffins will ensure fluffy, soft ones.
Steps to make banana muffins
This is an old-fashioned muffin recipe. It's made by mixing the wet ingredients in a bowl and the dry ingredients in another large mixing bowl. Very easy!
- Sifting dry ingredients: it's necessary to add air to the batter and dissolve clumps that help integrate the ingredients better.
- Add the liquid ingredients to the dry ones all at once. Fold the fruit gently with a spatula so you don't smash the berries.
Wet ingredients
Whisk them together in a medium bowl. Use a whisk; there's no need to beat. Then add the mashed bananas. I like them a little chunkier, but you can mash them until they are very smooth.
Filling the pan
Make sure you distribute the fruit throughout the batter. I like to use a cookie scoop to fill the paper cups evenly, not exceeding ¾ of their capacity.
Vintage Kitchen Tip
This is not the recipe to use an electric or stand mixer as it will overmix the batter. Use a whisk, two bowls, and then a spatula to fold in the fruit.
Baking
- Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward, they keep the muffins moist, and are great if you want to transport them. But you can simply butter or use baking spray for the muffin pan.
- For a crunchier topping, you can add a sprinkling of sugar (half a teaspoon) to each muffin top before baking.
- When are the muffins done? Use the baking time given in the recipe as your guide, check five minutes earlier, and see if the tester or toothpick comes out clean. All ovens are different, so it might take a few minutes more or less than specified.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Bananas: they should be very ripe (overripe some might say), with brown spots and a soft pulp. Green or just ripe bananas are not sweet enough.
- Light mixing: you mustn't overmix the batter if you want a tender muffin.
- Greek yogurt: use it instead of the oil for a lighter, tangier muffin.
- Add-ins: this banana muffin recipe can hold a ½ cup of chocolate chips or chopped walnuts (or other nuts) in the batter.
Storage
- Allow the muffins to cool completely before storing them. This will prevent moisture from building up inside the container making the muffins soggy.
- Choose your container: use a plastic container with a tight-fitting lid, a resealable plastic bag, or plastic wrap.
- Don't squish them: if using a plastic container or resealable plastic bag, place the muffins in a single layer, and put a sheet of parchment or wax paper between each layer to prevent them from sticking together.
- Seal the container or bag tightly, removing as much air as possible. This will help keep the muffins fresh for longer.
- Choose a cool, dry place: like your pantry or cupboard.
- Refrigerating muffins: I don't recommend this as this can cause the muffins to dry out.
- Freezing: they can be frozen for a month, always well-wrapped or in an airtight container. Defrost them at room temperature, unwrapped. And I suggest you warm them slightly in the oven before eating. For softer muffins, freeze them while still warm; they'll retain moisture.
Related recipes you might like:
One last thing
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Quick Banana Muffins (with brown sugar)
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup light brown sugar
- 1 egg, at room temperature
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ⅔ cup mashed bananas, about 2 medium
Instructions
- Preheat the oven to 350ºF (180ºC).
- Line 12 regular muffin tins with paper liners or butter/spray the pans. For taller muffins, fill only 9 or 10 paper cups with batter and the remaining, unused muffin spaces with water so the pan doesn't tilt in the oven.
- Sift together the dry ingredients in a large bowl: 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt and ½ cup light brown sugar. Stir to combine.
- Whisk 1 egg, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract in a medium bowl. Do not beat, but mix well until no streaks of egg whites remain.
- Add ⅔ cup mashed bananas and stir.
- Add the wet ingredients all at once to the bowl with the dry ingredients.
- Mix until you barely have streaks of flour, but do NOT overmix. It will be lumpy and not completely mixed, and that is fine.
- Divide evenly among the muffin cups or muffin liners.
- Bake for about 25 minutes, until the top is dry and golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- Let cool on a wire rack and eat warm or let cool down completely.
- They are best eaten the day they are made, but they can be kept for a day at room temperature, covered or wrapped.
- Store leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or frozen for a month.
Linda says
Great recipe. The only slight change in recipe was to add a sprinkle of nutmeg. They were fantastic.
Deborah says
Loved that i didn't have to use butter.
Kathy Otterson says
These muffins are delicious! But no way can you make 12 out of this amount of batter. Most muffin recipes call for 1.5 cups to make that many - I was a little surprised to see only 1 cup in the recipe. I filled the muffin cups barely halfway, but even so, could only fill 9 of them.
Paula Montenegro says
Thanks for the comment Kathy. Your muffins were probably taller, so I will add that in the Notes.