35-MINUTE BANANA MUFFINS

Name: 35-Minute Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 1/2 cups (320g) all-purpose flour; 1 tbsp (14.3g) baking Powder; 1 tsp (5g) baking soda; 1 tsp (5g) ground cinnamon; 1/2 tsp (2.5g) kosher salt; 1/3 cup (79ml) extra virgin olive oil ((or vegetable oil)); 1 cup (128g) white sugar; 1/2 cup (70g) packed brown sugar; 2 large eggs; 3/4 cup (177ml) 2% Milk; 2 tsp (10ml) vanilla extract; 1 cup (128g) overripe bananas (mashed); 1 cup (128g) chopped walnuts (divided) ((Optional))

Read Time: 5 minutes
by Karen
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Enjoy the irresistible taste of homemade goodness with my 35-minute banana muffins. This quick and easy recipe effortlessly transforms ripe bananas into golden-brown delights that are moist, fluffy, and brimming with natural sweetness. These banana muffins are extremely easy to make and take just 35 minutes from start to finish. This recipe uses just two bowls and you don’t even need to bring out your mixer. The batter comes together very easily with just a whisk and a wooden spoon. In just over half an hour, you can create a batch of these delicious muffins, making them a perfect choice for a delightful breakfast treat or a snack on the run. And as a bonus, you get to use up those black, over-ripe bananas that have been sitting on your counter for far too long

What Ingredients Do I Need?

All-purpose flour – I usually use unbleached flour but you can use whatever you have on hand.
Baking Powder
Baking soda
Ground cinnamon
Kosher salt
Extra virgin olive oil – I prefer to bake with EVOO but you could also use vegetable oil
Granulated sugar
Brown sugar
Eggs – Use large eggs brought to room temperature before baking. To do this take your eggs out of the fridge at least an hour before using or put cold eggs in a bowl of hot water for 10 minutes to warm them quickly.
2% Milk – I use 2% for this recipe but homogenized will also work. For the best flavor, I would avoid using skim milk.
Vanilla extract – For the best flavor I always recommend using pure extract.
Bananas – Overripe and mashed well.
Chopped walnuts – Optional.

How Do You Make These Banana Muffins?

This recipe couldn’t be easier. You basically combine the dry ingredients together in a large bowl. Next, use a whisk to beat the wet ingredients together in a separate bowl then add the wet to the dry ingredients and combine gently with a wooden spoon. Next, add the optional walnuts if you are using them. Lastly, pour the batter into paper-lined muffin tins and top with more walnuts if you like. Bake at 425F for 5 minutes before turning the temperature down to 375F for the remaining 15 minutes or so.

A cake stand with a pile of banana nut muffins on it.

These banana muffins go great with coffee or tea but they are also a real treat served warm for breakfast. If you want to make the batter ahead of time, just mix up the wet and dry ingredients in separate bowls the night before. Store the wet ingredients in the fridge overnight and combine the two in the morning for a real breakfast treat.

FREQUENTLY ASKED QUESTIONS;

What is the secret to moist muffins? Using at least some oil to make muffins help to make them moist. It also makes them lighter and fluffier. I prefer to use all extra virgin olive oil instead of butter but you can also use half butter, half oil if you prefer. 

Can you make banana muffin batter the night before? Absolutely! Just make sure to cover the bowl with plastic wrap and keep it in the fridge until you are ready to bake them.

Should homemade banana muffins be refrigerated? Banana muffins do not need to be refrigerated. Just keep them in a covered (or best, in a sealed bag with a paper towel) at room temperature. Banana muffins made with butter will keep fresh and moist for up to 3 days. Muffins made with oil will stay fresh and mosit for longer, usually 5 -7 days. However if you're making savory muffins with cheese or ham, you should store them in the fridge to keep them from going bad.

What Variations Can I Use?

Instead of walnuts, you can use just about any other nut. I particularly like to swap out the walnuts for pecans. These banana muffins are also great with chocolate chips. Sometimes I also like to add just a little more sweetness to these banana muffins by topping them with a brown sugar and cinnamon mix. To do this mix 1/2 cup of brown sugar with a little melted butter and sprinkle the mixture over each muffin before baking.

How Long Do These Banana Muffins Last?

Or perhaps I should have phrased it, “How long do these banana muffins stay fresh”? Honestly, they don’t last long because they get gobbled up pretty quickly! These muffins can be stored in an airtight container for a few days or up to a week in the fridge. For the tastiest results, let them come to room temperature before eating. They can also be frozen. To do so place the muffins on a cookie sheet so they’re not touching and put them in the freezer for a couple of hours. When they are frozen, they can then be placed in a ziplock bag and removed individually as needed.