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Banana Muffins

5 from 1 vote
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Baked Goods, Breakfast
Cuisine American
Servings 18 muffins


  • Muffin Tin


  • 3 ripe banana
  • 2 cup all-purpose flour
  • ¾ cup sugar
  • ½ cup vegetable or canola oil 
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs


  • Preheat the oven to 350°F (176°C).
  • In a large bowl: mash the ripe bananas with a fork until smooth.
  • Add eggs, vanilla extract, oil, sugar and mix until smooth.
  • Add flour, salt, baking powder, baking soda and mix until smooth.
  • Place cupcake/muffin liner in the tin or coat the mold with cooking spray.
  • Pour the batter into the cupcake/muffin liners, fill them up ⅔ of the way.
  • Bake for 18-21 minutes or until a toothpick placed in the center comes out clean. For mini muffins bake for 11-13 minutes (same temperature).
  • Repeat with the rest of the batter.

Store leftovers in the refrigerator for up to 5 days.

    Serve and enjoy!


      Keyword banana cupcakes, best banana cupcakes recipe, easy banana cupcakes recipe
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