Banana Muffins 2 Bananas

Soft, moist, fluffy and easy Banana Muffins dunked in melted butter and rolled in cinnamon sugar for something extra! These are ready in under 30 Minutes tops plus you only need ripen bananas and a few pantry staple ingredients!

Here is an amazingly moist Banana Bread Recipe for you! Try my whole wheat Banana Muffins next! Find all my Easy Breakfast Recipes at one place.

There is no better way to use over ripe bananas and pre-prepping breakfast at the same time, Is there? Wonder why do I call these muffins easy?

Well muffins are anyway easier than to bake a whole banana bread. Less baking time, also muffins are a convenient grab and go snack.

Now these muffins are easy coz you don't only not need a mixer/beater to whip this batter up, you also get a bakery style muffin right in the comfort of your own home.

I mean look at those domed tops! Did you notice that cinnamon topping?? Takes them right to the tippy-top!!

Also you will notice this one is a Banana muffins with 2 bananas recipe instead of using 3 bananas. Makes them a little more convenient you think? Well I do. These muffins are for times when you only have two ripen bananas and you want to bake a whole batch of muffins. 😉

Oh and take it from me, you won't lack/miss that third banana in your baked muffins. These bake just as moist and flavor packed. Wait till you dive into one!

Also not only donuts deserve all the buttery cinnamon sugar dunk, its muffins turn today! 😉

Readers Review:

Melinda says: "No bananas go waste anymore in our house after stumbling upon this recipe.. Kids love it.. thank you for sharing!"

Jen says: "Better than banana bread. Also I love cinnamon so these muffins were perfect for me."

Muffins: Taste & Texture

• Moist, fluffy and oh-so-buttery muffins base
• Perfectly domed tops just like a bakery
• Deliciously dunked in a delish cinnamon sugar topping
• Overflowing with cinnamon and banana flavors in every bite

Selecting Bananas for Baking:

I always say there is no banana too ripe for baking! I mean if your banana looks pitch black on the outside, it is still good for your muffins.

No I am not kidding! That banana will give ample of flavor to your muffins.

Also, to make sure you don't end up using unripe bananas, your bananas must have lots of dark spots on them and their skin will appear thinner and  dark yellow in color.

But seriously, the darker your banana looks on the outside=the flavorsome your muffin/bread will be on the inside! 

How to quickly ripen Bananas:

Now you can place your bananas in a closed brown paper bag. Keep an apple or an avocado in there too. That way the ethylene gas that's trapped in the paper will ripen bananas in 1-2 days.

But if you don't have that kind of time or patience, you can ripen them in your oven, air-fryer or even in microwave. Lets see how!!

Oven Method: Place unpeeled bananas on a baking tray with parchment paper on. Bake them in a pre heated oven at 350 deg F for 15-20 minutes. Or till the outer skin appears blackened and the bananas have softened,

Air fryer Method: Place bananas in the basket of air fryer and air fry them on 350 deg F for6-8 minutes. Your bananas will soften and get ready for baking in no time!

Microwave Method: Poke several holes in your bananas with skin on. Microwave them keeping on a microwave save plate in 30 seconds bursts till they get softened.

Allow the bananas to come to room temperature before peeling and mashing.

Recipe Ingredients and Substitutions:

You only need a few simple ingredients to bring these muffins together. I am sure you have all of them in  your pantry right now!

• All Purpose Flour: I have used apf as the base of this recipe. You can easily sub it with one to one baking flour like Bob's Red Mill, Pillsbury or cup4cup to make gluten free banana muffins. 
• Leaveners: I have used a combination of baking powder and baking soda here. Baking powder acts as a leavener to rise the muffins and soda acts with the acidity in the brown sugar to provide that extra lift and make them domed topped.
• Ground Cinnamon and Vanilla: The flavor gang!! Use pure vanilla for best flavor.
• Sugars: We are using half granulated sugar and half brown sugar to make today's muffin batter. You can use all granulated sugar. Or you can also use all brown sugar. Both light and dark brown sugars work well. Coconut sugar or any smart sugar works beautifully well here too.
• Banana: Use ripen bananas. You can mash them using a fork or you can peel them an directly place them in the bowl of your stand mixer. Mixer will mash them wonderfully well too.
• 2 Eggs, Butter and some oil: Make sure the eggs and butter are at room temperature. While you can use all oil and no butter in this recipe, I encourage you to try it with half butter and half oil. Oil adds moisture to these muffins and butter adds a ton of extra flavor.

Recipe Overview:

Cinnamon Sugar Topping:

I melted a few tablespoons of butter and mixed some sugar with a hint of Cinnamon. You will dunk your muffins (straight out of oven or at room temperature) in melted butter first. Then coat them in cinnamon sugar mixture.

If you find your muffins to be soaking a lot of butter, you may also coat butter on muffins with a pastry brush.

This will save muffins from soaking up way too much butter. Which isn't so bad though. The more butter, the better!! ;D

how to make moist banana muffins?

• Follow this simple rule, everything room temperature. This will allow muffins ingredients to mix better, creating soft and moist muffins.
• Don't over mix the batter. It will bake hard and tough muffins.
• Use Oil in the batter: Oil as opposed to butter is known for producing moist bakes that stay moist for days!
• Replace some of the regular sugar with brown sugar: The extra liquid present in the brown sugar helps create a more flavorsome and moister bake. Give it a try!
• Do not overbake them. Every oven is different. So keep a close eye on them (especially closer to the finishing time) and rely on tooth pick test.

How many muffins does this recipe make?

I made 10 large muffins from this recipe because I wanted to make super tall and big muffins. You can easily make 12 out of this batter if you prefer it that way. Just keep a close eye on them after 17-18 minutes. Test with a toothpick for doneness. 

Can you use frozen bananas for baking?

Yes, of course. If you have ripe bananas on hand that you don't wish to bake/use right now. Peel and freeze them in a ziploc or any airtight container. You can also cube the bananas before freezing them.

How do you defrost bananas for baking?

Allow the bananas to thaw in the fridge overnight. Or for a few hours on the counter top. If you notice bananas are releasing extra moisture, get rid of it using a paper towel. Or if there is any extra liquid, discard it.

Recipes to use leftover bananas:

Soft Blueberry Muffins

Blender Oats Muffins

Caramel Banana Cupcakes

Wholesome Banana Bread

Skinny Muffins

If you liked these Muffins give them a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Recipe

Easy Banana Muffins 2 Bananas

Soft, buttery, moist and easy Banana Muffins with 2 bananas dunked in melted butter and rolled in cinnamon sugar for something extra!

5 from 34 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

US Customary - Metric

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings 10 to 12 Muffins

1x2x3x

Calories: 232kcal

Author: Neha

Equipment

• Stand Mixer/Hand Beater/Balloon Whisk
• Muffin/Cupcake Pan
• Muffin Liners

Ingredients

• ▢ 1 and ¾ Cup All Purpose Flour
• ▢ 1 teaspoon Baking Soda
• ▢ ½ teaspoon Baking Powder
• ▢ ⅛ teaspoon Salt
• ▢ 1 teaspoon Cinnamon
• ▢ ⅔ cup (2 small) 200 gms Mashed Banana (at room Temperature)
• ▢ 2 large Eggs (at room Temperature)
• ▢ ¼ Cup Oil
• ▢ ¼ Cup Melted Butter
• ▢ ⅓ Cup Granulated Sugar
• ▢ ⅓ Cup Brown sugar
• ▢ 2 teaspoons Pure Vanilla Extract

Cinnamon Sugar Topping:

• ▢ ¼ Cup Butter (melted)
• ▢ ¼ Cup Sugar
• ▢ 1 teaspoon Cinnamon

US Customary - Metric

Instructions

• Preheat oven to 375° F and line a muffin pan with 10 paper liners. Set it aside. Or you can spray the muffin pan with a baking spray.
• Sift all dry ingredients (flour, baking powder, baking soda, salt and cinnamon) in a mixing bowl and set it aside too.
  1 and ¾ Cup All Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder, ⅛ teaspoon Salt, 1 teaspoon Cinnamon
• You can make this muffins batter in stand mixer or using a hand beater too. If you don't want to use either, just a hand balloon whisk will work too. Mash banana using a fork and combine rest of the ingredients with the help of a balloon whisk.
• In a medium bowl, mash a banana. Alternatively, you can mash bananas directly in the bowl of your stand mixer. Simple peel and break bananas into big chunks and add to the bowl. Run your mixer and bananas will get mashed up. In that same bowl with bananas in, add oil, melted butter, vanilla and both the sugars in and beat on medium speed till combined.
  ⅔ cup (2 small) 200 gms Mashed Banana, ¼ Cup Oil, ¼ Cup Melted Butter, ⅓ Cup Granulated Sugar, ⅓ Cup Brown sugar, 2 teaspoons Pure Vanilla Extract
• Next add in the eggs, one at a time and beat them well after each addition.
  2 large Eggs
• Now mix sifted dry ingredients into wet and beat on low speed/stir only until the flour disappears. Pour/spoon batter in per-lined liners and bake for 17-20 minutes or until they pass toothpick test.
• Allow the muffins to cool in the muffin pan for around 5 minutes and then place on a wire rack to finish cooling.

Cinnamon Sugar Topping.

• Melt 2 tablespoon butter in a bowl. Mix sugar and cinnamon in another bowl.
• Dunk muffins tops in butter and then coat evenly in cinnamon sugar.

Notes

Storage Information:

1. You may store muffins at room temperature in an air tight container for up to 3 days. In fridge for up to 5 days.
2. Also they are freezer friendly and store well for up to 2 months. Thaw on counter top or overnight in the refrigerator before enjoying.

Pro TIP:

If you find your muffins to be soaking a lot of butter, you may also coat butter on muffins with a pastry brush.

This will save muffins from soaking up way too much butter.

Nutrition

Serving: 1Muffin | Calories: 232kcal | Carbohydrates: 20g | Protein: 1g | Fat: 17g | Sodium: 79mg | Sugar: 19g

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