One-Bowl Banana Muffins with Moist, Quick Preparation

This banana muffin recipe is incredibly simple to make in one bowl and yields tender, flavorful muffins. Keep them plain or add mix-ins like chocolate chips or chopped nuts for extra interest.

Serve warm with eggs for breakfast or pack them as a satisfying after-school snack.

Use heavily freckled, ripe (but not fully black) bananas for the best soft, moist texture. This recipe takes about 30 minutes from start to finish.

The inspiration came from a soft, moist banana bread we enjoyed at a family gathering. I adapted the recipe into muffin form because muffins are portable and always a hit with kids.

Ingredients for Banana Muffins

This one-bowl muffin recipe uses mostly pantry staples, making it quick to mix up. You will need:

• Coconut oil (or canola oil) – coconut oil adds a subtle flavor, but any neutral oil works
• Granulated sugar
• Brown sugar – for deeper, caramel-like flavor
• Eggs – room temperature eggs give structure
• All-purpose flour
• Baking powder and baking soda – for rise and lightness
• Salt – to enhance flavor
• Ripe bananas – for sweetness and banana flavor
• Buttermilk – keeps muffins tender; substitute plain milk plus 1 tablespoon white vinegar if needed
• Optional add-ins – mini chocolate chips, chopped walnuts, pecans, macadamia nuts, coconut flakes

Scroll down to the recipe card for exact measurements.

How to Make Banana Muffins

Follow these simple steps to make the batter and bake perfect muffins:

1. Prep: Preheat oven to 350°F and line two standard muffin pans with paper liners.
2. Combine wet ingredients: In one mixing bowl, blend the coconut (or canola) oil with granulated and brown sugar. Add the eggs and mix until combined.
3. Add dry ingredients: Stir in the flour, baking powder, baking soda, and salt until the flour is just incorporated.
4. Finish the batter: Fold in half the mashed bananas and half the buttermilk, mix until the flour is damp, then add the remaining bananas and buttermilk and stir until just combined. Avoid overmixing.
5. Mix-ins: If using chocolate chips or nuts, fold them in now or sprinkle on top.
6. Rest (optional): Spoon the batter into liners and let the filled pans sit 10–15 minutes if you want a slightly higher rise. This step is optional.
7. Bake: Bake for 20–25 minutes, or until tops are lightly browned and a toothpick inserted in the center comes out clean.

The full recipe card below includes ingredient amounts and nutrition details.

Coconut Oil Substitutes

Use vegetable oil, melted butter, shortening, or canola oil in place of coconut oil. If using shortening, beat it with the sugars until smooth and creamy before adding the eggs.

Can I Use Frozen Bananas?

Yes. Freeze overripe bananas for later. Thaw 10–15 minutes before using, drain any excess liquid, then mash and add to the batter.

Loaf-to-Muffin Conversion

This recipe was adapted from a banana bread formula baked at a lower temperature for loaves. For muffins, bake at 350°F for 20–25 minutes to get a good rise. The batch yields about 2 dozen standard muffins.

Jumbo Muffins

To make jumbo muffins, keep the oven at 350°F and increase baking time to about 30–35 minutes. Start checking at 30 minutes for doneness.

Possible Additions

Stir into the batter or sprinkle on top before baking:

• Mini chocolate chips
• Chopped nuts (walnuts, pecans, macadamia)
• Peanut butter chips
• White chocolate chips
• Coconut flakes
• Brush with butter and roll in cinnamon sugar after baking
• Drizzle with cream cheese glaze

Why You Will Love This Recipe

• One bowl: Everything mixes in a single bowl—no stand mixer required
• Fast: Fresh muffins in under 30 minutes
• Natural banana flavor: Ripe bananas provide sweetness and aroma
• Great texture: Moist, tender, and fluffy muffins
• Kid-friendly: A favorite for children and adults alike

Storing and Freezing Banana Muffins

Store cooled muffins in an airtight container at room temperature for 3–4 days.

To freeze: place muffins in a freezer-safe container or zipper bag with the air removed. Freeze for up to 3 months; thaw at room temperature or warm briefly in the microwave.

This banana muffin recipe produces moist, flavorful muffins with real banana character. They’re quick to prepare, kid-approved, and easy to customize.

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