2 Banana Muffin Recipe You’ll Love

Prep Time: 10 min | Baking Time: 18-22 min | Total Time: 30 min | Yield: 8 muffins | Difficulty: Easy | Calories (per muffin): 185g

Published by Yeasin Sorker, Recipe Developer & Home Baker

Staring at two lonely bananas turning brown on your counter? Don’t toss them! Most recipes demand 3-4 bananas, leaving you stuck with extras or forcing you to buy more. I struggled with this exact problem until I cracked the code for perfect 2 banana muffin recipe that’s actually moist and delicious. This easy banana muffins solution gives you bakery-quality results every time, using exactly what you have.

Most banana muffin recipes call for 3-4 bananas, but what if you only have two? This quick banana muffin recipe is specifically designed to maximize flavor and texture using just two ripe bananas. The secret lies in the moist banana muffin recipe technique I learned from testing various ratios over the past few months.

In my experience, using exactly two bananas creates the perfect balance – enough banana flavor without overwhelming sweetness, and just the right amount of natural moisture. These homemade banana muffins have that tender crumb that melts in your mouth while still holding together beautifully.

Three years ago, my neighbor shared her mother’s old recipe card with me. It was stained with butter and covered in handwritten notes about “never overmix” and “brown bananas are best.” I’ve since adapted it into this foolproof small batch banana muffins recipe that works every single time.

What makes this recipe special is the one-bowl method – no fancy equipment needed, just simple mixing techniques that any home baker can master. I’ve tested this with my cooking students, and even complete beginners achieve bakery-quality results on their first try.

• Two ripe bananas (the spottier, the better!)
• 1/3 cup melted butter or oil (I prefer butter for richness)
• 1 large egg (or egg substitutes for dietary needs)
• 1/3 cup granulated sugar
• 2 tablespoons brown sugar (adds moisture and depth)
• 1/4 cup sour cream (secret ingredient for extra tenderness)
• 1 teaspoon vanilla extract

• 1 1/3 cups all-purpose flour (or whole wheat flour for heartier texture)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch of nutmeg
• 1/4 teaspoon salt

• 1/3 cup chocolate chips (my personal favorite)
• 1/4 cup chopped walnuts or pecans
• 2 tablespoons dried fruits
• Streusel topping for bakery-style finish

Preparation (5 minutes):

1. Preheat your oven to 375°F (190°C). This baking temperature ensures perfectly golden tops.
2. Line your muffin tin with paper liners or grease with butter.
3. Gather your mixing bowls, measuring cups, measuring spoons, and whisk.

Mashing and Mixing (8 minutes):

1. In a large bowl, mash your two ripe bananas until mostly smooth (a few small lumps add texture).
2. Mix the mashed bananas with melted butter, egg, both sugars, sour cream, and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

The Critical Folding Technique:

This is where most people go wrong! Using a spoon or spatula, gently fold the dry ingredients into the wet mixture. Stop as soon as you don’t see dry flour – overmixing creates tough muffins.

1. Using an ice cream scoop or spoon, divide batter evenly among 8 muffin cups.
2. Baking time: 18-22 minutes, until tops are golden and a toothpick inserted in center comes out with just a few moist crumbs.
3. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack.

Pro tip from my kitchen: Don’t overbake! These muffins continue cooking slightly even after removing from the oven.

Want to make these healthy banana muffins? I’ve tested several substitutions that work beautifully:

• Replace all-purpose flour with whole wheat flour or gluten-free flour blends
• Use maple syrup instead of granulated sugar (reduce by 2 tablespoons)
• Substitute oil for butter and add plant-based milk for vegan option
• Add flaxseed meal or chia seeds for extra nutrition

After making hundreds of these muffins, here are my essential banana muffin tips:

The Temperature Matters:

Room temperature ingredients mix more easily. Take your egg and sour cream out 30 minutes before baking.

Muffin Tin Preparation Secrets:

I prefer paper liners, but if using butter, dust lightly with flour to prevent sticking. Fill each cup 2/3 full for perfectly domed tops.

Filling the Tin Technique:

Use an ice cream scoop for evenly sized muffins. This ensures uniform baking time across all muffins.

• Replace egg with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water)
• Use plant-based milk and vegan butter
• All other ingredients remain the same

• Substitute 1:1 with your favorite gluten-free flour blend
• Add 1/4 teaspoon xanthan gum if your blend doesn’t include it
• Baking time may need adjustment by 2-3 minutes

• Replace butter with coconut oil or neutral oil
• Use dairy-free yogurt instead of sour cream

The Overmixing Trap:

This is the #1 mistake I see in my cooking classes. Mix just until ingredients are combined – lumpy batter is perfect batter!

Banana Ripeness Guide:

Yellow with brown spots = perfect. Green bananas lack sweetness and moisture. Completely brown bananas work but may make muffins too dense.

Muffin Method vs Creaming Method:

This recipe uses the muffin method (wet and dry ingredients mixed separately), which creates tender results. The creaming method would make these too cake-like. For more details on the science behind baking powder and baking soda in muffins, Healthline explains the differences perfectly.

These muffins stay fresh at room temperature for 3 days in an airtight container. For longer storage, wrap individually and freeze for up to 3 months.

From my freezer to yours: I always make a double batch and freeze half. They thaw perfectly for busy mornings!

Spiced Version:

Add pumpkin pie spice instead of just cinnamon for fall flavors.

Nutty Combinations:

Try almonds with dried cranberries, or walnuts with chocolate chips.

Chocolatey Upgrade:

Add 2 tablespoons cocoa powder to dry ingredients and extra chocolate chips. Want to make your own frozen treats with leftover bananas? Learn how to use frozen fruit in your Ninja Creami for delicious banana ice cream!

Each muffin contains approximately 185 calories, with natural sweetness from bananas reducing added sugar needs. The two ripe bananas provide potassium, fiber, and natural energy.

Essential tools: mixing bowls, measuring cups, measuring spoons, whisk, muffin tin, cooling rack. Nice to have: stand mixer or hand mixer, ice cream scoop, sifter.

You don’t need fancy equipment – I’ve made these muffins in hotel kitchenettes with just basic tools!

Can I make these into banana bread muffins?

Absolutely! This recipe works perfectly as banana quick bread muffins. Just bake 2-3 minutes longer for slightly firmer texture.

What’s the difference between using eggs vs egg replacers?

Eggs provide structure and richness. Egg replacers work well but may create slightly denser muffins. I recommend commercial egg replacer over DIY versions for best results.

How do I know when my baking time is perfect?

Test with a toothpick at 18 minutes. It should come out with a few moist crumbs, not wet batter. Overbaked muffins become dry quickly.

Can I use separate mixing bowls for wet and dry ingredients?

Yes! The separate mixing method (which this recipe uses) prevents overmixing and creates better texture than combining everything in one bowl.

What’s the best way to store leftover muffins?

Room temperature in airtight container for 3 days, refrigerated for 1 week, or frozen for 3 months. Let frozen muffins thaw at room temperature for best texture.

This 2 banana muffin recipe has become my signature bake, requested by friends and family constantly. The combination of simple banana muffin ingredients, foolproof technique, and consistently moist results makes it perfect for both novice and experienced bakers.

Whether you’re dealing with overripe bananas or simply craving a warm, homemade treat, this quick banana muffin recipe delivers every time. The small batch size is perfect for couples, small families, or anyone who wants fresh muffins without leftovers sitting around for days.

Try this recipe this weekend, and I guarantee you’ll understand why these easy banana muffins have earned their place as my go-to morning treat. Don’t forget to share your results – I love seeing how this recipe works in different kitchens!

Happy baking!