Easy Banana Muffin Recipe with 2 Bananas Youll Love

This easy banana muffin recipe with 2 bananas is a simple, foolproof way to turn overripe bananas into soft, fluffy, and delicious muffins. With minimal ingredients and no fancy tools, you’ll have a batch of bakery-style muffins in under 30 minutes.

Key Takeaways

• Perfect for 2 bananas: This recipe is ideal when you only have two ripe bananas on hand—no waste, no guesswork.
• Quick and easy: Ready in under 30 minutes, this recipe uses basic pantry staples and one mixing bowl.
• Moist and flavorful: The natural sweetness of ripe bananas keeps the muffins tender and delicious without extra sugar.
• Customizable: Add chocolate chips, nuts, or cinnamon for a personalized twist on the classic.
• Great for meal prep: These muffins freeze well and stay fresh for days—perfect for busy mornings.
• No special equipment needed: Just a bowl, whisk, and muffin tin—ideal for beginner bakers.
• Kid-friendly and crowd-pleasing: A hit with both kids and adults, these muffins are a go-to treat for any occasion.

Why This Banana Muffin Recipe with 2 Bananas Is a Game-Changer

Have you ever looked at two overripe bananas sitting on your counter and thought, “What can I even make with just these?” If so, you’re not alone. Bananas ripen faster than we expect, and before we know it, they’re speckled brown and perfect for baking. But most banana muffin recipes call for three or even four bananas—leaving you either hunting for more fruit or tossing the extras.

That’s where this easy banana muffin recipe with 2 bananas comes in. It’s designed specifically for when you’ve got exactly two ripe bananas and a craving for something warm, sweet, and comforting. No need to run to the store. No need to adjust measurements. Just mix, pour, and bake.

What makes this recipe special isn’t just its simplicity—it’s the perfect balance of moisture, sweetness, and texture. The bananas add natural sweetness and keep the muffins soft for days. Plus, it uses ingredients you likely already have: flour, sugar, eggs, oil, and a few pantry staples. Whether you’re a seasoned baker or just starting out, this recipe is approachable, reliable, and absolutely delicious.

What You’ll Need: Simple Ingredients for Maximum Flavor

One of the best things about this banana muffin recipe is how few ingredients it requires. You don’t need fancy extracts, specialty flours, or hard-to-find add-ins. Just everyday items that most people keep on hand.

Core Ingredients

• 2 ripe bananas: The star of the show! Look for bananas with brown spots—they’re sweeter and mash more easily.
• 1/2 cup (100g) granulated sugar: Adds sweetness without overpowering the banana flavor.
• 1/4 cup (60ml) vegetable oil or melted butter: Keeps the muffins moist. Oil gives a lighter texture; butter adds richness.
• 1 large egg: Binds the ingredients and adds structure.
• 1 teaspoon vanilla extract: Enhances the overall flavor—don’t skip it!
• 1 1/2 cups (190g) all-purpose flour: The base of the muffin. No need for cake flour or self-rising.
• 1 teaspoon baking soda: Helps the muffins rise and become fluffy.
• 1/2 teaspoon salt: Balances the sweetness and boosts flavor.
• 1/2 teaspoon ground cinnamon (optional): Adds warmth and depth—highly recommended!

Optional Add-Ins

Want to take your muffins to the next level? Try one (or more!) of these mix-ins:

• 1/2 cup chocolate chips (semi-sweet or dark)
• 1/2 cup chopped walnuts or pecans
• 1/4 cup shredded coconut
• 1/4 cup raisins or dried cranberries
• A sprinkle of coarse sugar on top before baking for a crunchy finish

The beauty of this recipe is its flexibility. Stick to the basics for a classic treat, or get creative with mix-ins based on what you have in your pantry.

Step-by-Step Instructions: How to Make Banana Muffins with 2 Bananas

Now that you’ve gathered your ingredients, let’s get baking! This process is straightforward and takes less than 30 minutes from start to finish.

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). This higher temperature helps the muffins rise quickly and develop a nice golden top. While the oven heats, line a 12-cup muffin tin with paper liners or grease each cup lightly with oil or non-stick spray.

Step 2: Mash the Bananas

Peel your two ripe bananas and place them in a large mixing bowl. Use a fork to mash them until smooth. A few small lumps are totally fine—they’ll add texture. The riper the bananas, the easier they’ll mash and the sweeter your muffins will be.

Step 3: Mix the Wet Ingredients

To the mashed bananas, add the sugar, oil (or melted butter), egg, and vanilla extract. Whisk everything together until well combined. The mixture should be smooth and slightly glossy.

Step 4: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until no dry flour remains—overmixing can lead to dense, tough muffins.

Step 5: Fold in Add-Ins (Optional)

If you’re using chocolate chips, nuts, or other mix-ins, gently fold them into the batter now. Be careful not to overmix.

Step 6: Fill the Muffin Cups

Use a spoon or ice cream scoop to divide the batter evenly among the 12 muffin cups. Fill each about 3/4 full—this allows room for rising without overflowing. For a bakery-style look, sprinkle a few extra chocolate chips or a pinch of cinnamon on top.

Step 7: Bake to Perfection

Place the muffin tin in the center of the preheated oven and bake for 18–22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The tops should be golden brown and spring back when lightly pressed.

Step 8: Cool and Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This prevents them from getting soggy at the bottom. Serve warm with a pat of butter or enjoy at room temperature.

Tips for the Best Banana Muffins Every Time

Even simple recipes benefit from a few pro tips. Here’s how to ensure your banana muffins turn out perfect every single time.

Use Overripe Bananas

The darker and spottier the bananas, the better. Overripe bananas are sweeter, softer, and blend more easily into the batter. If your bananas aren’t quite ripe enough, pop them in the oven at 300°F (150°C) for 15–20 minutes to soften and caramelize.

Don’t Overmix the Batter

Once you add the flour, mix just until combined. Overmixing develops gluten, which can make muffins tough. A few lumps in the batter are perfectly fine—they’ll disappear during baking.

Check for Doneness Early

Oven temperatures vary, so start checking your muffins at the 18-minute mark. Overbaking leads to dry muffins, so it’s better to pull them out a minute early than too late.

Let Them Cool Slightly Before Removing

Muffins are delicate when hot. Letting them cool for 5 minutes in the tin helps them set and makes them easier to remove without breaking.

Store Properly for Maximum Freshness

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.

Customization Ideas: Make It Your Own

One of the joys of this banana muffin recipe is how easily it adapts to your tastes and what you have on hand. Here are a few fun variations to try:

Chocolate Chip Banana Muffins

Add 1/2 cup of chocolate chips to the batter. For extra indulgence, use dark chocolate or mix in some white chocolate chips.

Nutty Banana Muffins

Fold in 1/2 cup of chopped walnuts, pecans, or almonds. The crunch contrasts beautifully with the soft muffin texture.

Cinnamon Swirl Banana Muffins

Mix 2 tablespoons of sugar with 1 teaspoon of cinnamon. Sprinkle a little into each muffin cup before adding batter, then swirl with a toothpick.

Vegan Banana Muffins

Replace the egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes). Use plant-based milk if needed and ensure your chocolate chips are vegan.

Gluten-Free Option

Swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add 1/4 teaspoon if it doesn’t.

Why You’ll Love This Recipe

This banana muffin recipe with 2 bananas isn’t just convenient—it’s genuinely delicious. The muffins are soft, moist, and full of natural banana flavor. They’re not overly sweet, making them perfect for breakfast, a snack, or even a light dessert.

They’re also incredibly forgiving. Even if you’re new to baking, you can’t really go wrong here. No creaming butter and sugar, no folding in egg whites—just a simple mix-and-bake process that delivers consistent results.

Plus, they’re a great way to reduce food waste. Instead of tossing those brown bananas, turn them into something everyone will love. Whether you’re feeding a family, packing lunches, or just treating yourself, these muffins hit the spot.

Final Thoughts: A Recipe You’ll Come Back To

There’s something deeply satisfying about baking with what you have on hand. This easy banana muffin recipe with 2 bananas proves that you don’t need a long ingredient list or complicated steps to make something special.

It’s the kind of recipe you’ll find yourself making again and again—whether you’re using up ripe bananas, craving a homemade treat, or need a quick gift for a friend. Simple, reliable, and delicious, these muffins are a true kitchen staple.

So the next time you spot two speckled bananas on your counter, don’t hesitate. Grab a bowl, mix up this batter, and enjoy the warm, comforting aroma of banana muffins fresh from the oven. You’ll be so glad you did.

Frequently Asked Questions

Can I use frozen bananas for this recipe?

Yes! Thaw frozen bananas completely and mash them well. They may release extra liquid, so gently press them in a sieve to remove some moisture before using.

Can I make this recipe without eggs?

Absolutely. Replace the egg with 1/4 cup unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready. The tops should be golden and spring back when touched.

Can I double this recipe?

Yes! Simply double all the ingredients and use two muffin tins. Bake time remains the same, but you may need to rotate the pans halfway through for even browning.

Do these muffins freeze well?

Definitely. Cool completely, wrap individually in plastic wrap, and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave.

Can I use whole wheat flour instead of all-purpose?

Yes, but the muffins will be denser. For a lighter texture, use half whole wheat and half all-purpose flour.