Easy Banana Muffins

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Who doesn't love a good homemade banana muffin? Whether for breakfast, a snack, or a sweet treat, a delicious muffin made from scratch is always a hit.

The best part of baking these muffins from scratch is they only take 30 minutes.

For moist and fluffy banana muffins, using oil and sour cream is key.

Read on to learn how to make these easy and delicious muffins from scratch, with basic baking ingredients and overripe bananas.

Ingredients

dry ingredients: all-purpose flour, white sugar, light brown sugar, baking powder, baking soda, salt, and ground cinnamon
wet ingredients: large overripe bananas, a large egg, vanilla extract, sour cream, and vegetable oil

Directions

Prep: Preheat the oven to 375 F. degrees. In a small bowl mash the bananas with a fork.

The dry ingredients needed to make banana muffins in a small bowl.

Step 1: In a small bowl whisk the flour, baking powder, baking soda, salt, and ground cinnamon together. Break up the brown sugar lumps as best as you can. Set the bowl aside.

The wet ingredients for banana muffins in a large bowl.

Step 2: In a large bowl mix together the mashed bananas, white sugar, light brown sugar, the beaten egg, vanilla extract, sour cream, and vegetable oil.

A large bowl with the wet ingredients whisked together.

Step 3: Pour the dry ingredients into the large bowl with the wet ingredients.

Adding the dry ingredients to the bowl with the wet ingredients.

Step 4: Fold the dry ingredients into the wet ingredients with a wooden spoon.

Banana muffin batter in a large glass bowl.

Step 5: Place muffin liners into a large 12 muffin tin or cupcake pan.

A bowl of muffin batter with a large muffin scoop.

Use a large scoop to fill each muffin well evenly with batter. Fill them almost to the top of the edge of the liners.

Closeup image of a muffin tin lined with parchment papers filled with banana muffin batter.

Recipe FAQ

Do homemade banana muffins need to be refrigerated?

Homemade Banana Muffins do not need to be refrigerated if you plan to eat them in a day or two. Refrigeration will make them last longer and stay fresh.

How long do homemade banana muffins last?

Homemade Banana Muffins will last 3 to 4 days if they are stored in an airtight containers on the counter. To help they last longer place the container in the refrigerator for up to 7 days or in a zip topped bag in the freezer for up to 30 days.

Do you have to use ripe bananas for muffins?

Homemade banana muffins are usually made with slightly over ripe bananas because ripe bananas are very easy to mash with a fork. You can make the muffins with firm yellow bananas but the firm bananas will not mash as evenly as ripe bananas and may not blend evenly with the muffin batter.

A batch of cooling banana muffins on a wire rack.

Expert Recipe Tips

Sour cream makes these banana muffins very moist and fluffy. You can substitute plain yogurt instead of sour cream.
Very ripe bananas are the best when making muffins.
Use a large scoop to fill the muffin tin so all the muffins come out the same size.
Do not over bake the muffins or they will be dry. Bake them for 20 minutes and then insert a tooth pick in the center. The tooth pick should come out clean.

A muffin split in half on a plate showing how fluffy and moist the center is.

More Banana Recipes

I love making banana bread, banana cake or muffins. Check out some of the other banana recipes I have shared.

Large vertical image overhead top of banana muffins.

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