2 banana muffins are soft, moist and fluffy muffins made with 2 sweet and creamy bananas. These quick and easy bakery style banana bread muffins make the perfect breakfast or snack.
Jump to:
Why Should You Make This Recipe
I absolutely adore a banana muffins. My Banana Buttermilk Muffins, Pumpkin Banana Muffins, Banana Carrot Muffins, Banana Mini Muffins, Banana Oatmeal Muffins, Banana Coffee Cake Muffins are just a few banana muffins recipes I love from the blog. I know you’ll love this 2 banana muffins recipe just as much as I do.
- Easy to make and bake. All you need to make these easy and cozy banana muffins are a few mixing bowls, a whisk and a muffin pan (or two).
- Perfect for breakfast or snacks. These banana muffins are perfect for busy school mornings, meal prep or as a quick, but filling snack.
- A great alternative to banana bread. These small batch banana muffins with ii bananas use all the same ingredients as banana bread, but have a lighter, fluffier crumb compared to banana bread. So, the next time you have a couple of ripe bananas, make these 2 banana banana muffins.
Ingredients
These banana muffins with 2 bananas require only a small batch of simple ingredients to make. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda, cinnamon and salt.
- Wet Ingredients: Gather 2 ripe bananas, butter, sugar, light brown sugar, eggs and vanilla extract.
Substitutions
These moist and fluffy two banana muffins are as easy to make as they are delicious. Here are my recommended substitutions to make these muffins with two bananas if you need them.
- All Purpose Flour: Make these gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based on weight (180 g) rather than cup for cup.
- Baking Soda: Make sure its is fresh and in date. This recipe has not been tested with baking powder in place of the baking soda. However, if you would like to make these banana muffins with baking powder, use 3 teaspoons or 1 tablespoon of baking powder.
- Mashed Banana: Make sure the 2 bananas are fully ripened with some brown spots.
- Melted Butter: Feel free to use plant based or dairy free butter if you like. Any neutral tasting oil will also work well.
- Light Brown and Granulated Sugar: These cozy and hearty muffins with 2 bananas call for granulated sugar, but maple sugar or coconut sugar would also work well to make these muffins refined sugar free.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This adds a lovely background flavor that pairs really well with banana.
Variations
- Banana Muffins 2 Bananas with Crumb Topping: Make an easy streusel crumb topping by combining ¼ cup (30 g) flour with 3 tablespoons (37 g) sugar and 1 ½ tablespoons melted butter until it forms a sand like consistency. Prepare the banana muffins according to the recipe directions, top the muffins with the crumb and bake.
- MiniBanana Muffins: Prepare the muffin batter according to the recipe directions. Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. Use a tablespoon sized cookie scoop to scoop the muffin batter into each of the mini muffin wells. Bake the muffins for 12-14 minutes or until the tops bounce back quickly when lightly pressed and a toothpick inserted unto the center comes out with a few moist crumbs. Cool the muffins in the pan for 10 minutes. Gently remove them from the pan and enjoy.
- Mix-ins: Add up to 1 cup chocolate chips, mini chocolate chips or chopped nuts to the muffin batter right after adding the dry ingredients.
How To Make
Learn how to make 2 banana muffins in a few easy steps.
- Preheat the oven to 375 F (190 C). Preheat the oven for at least 20 minutes prior to baking the banana muffins. Line (2) 12 ct. muffin pans with cupcake liners, alternating cups. In a mixing bowl, whisk the flour, baking soda and salt together until well combined.
- In another bowl mash the 2 ripe bananas until thoroughly mashed. Then whisk in the butter and sugars until smooth and well combined. Once smooth and well combined whisk in the eggs and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet. Do not overmix. If you would like to add chocolate chips or any other add-ins, do so now.
3. Use a 3 tablespoon sized cookie scoop to scoop the 2 banana muffin batter into each of the muffin liners, alternating every other cup. Top with sparkling sugar if you like. Bake the muffins at 375 F (190 C) for 18 - 20 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the banana muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
How To Store, Freeze and Thaw
- Store: Place the banana muffins in an airtight container for up to 5 days.
- Freezes: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the banana bread muffins is to let them sit out at room temperature until thawed. Enjoy at room temperature or microwave the muffin for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist muffins.
- Use ripe bananas. Bananas with lots of brown spots are perfect for making these banana and muffins. Basically, if the bananas are perfect for banana bread, they are perfect for these banana muffins. So grab those last 2 bananas and make a small batch of banana muffins.
- Don’t overmix the muffin batter. Mix in the dry ingredients into the wet by hand until just combined.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
FAQs
You absolutely can. Prepare the muffin batter according to the recipe directions. Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. Use a tablespoon sized cookie scoop to scoop the muffin batter into each of the mini muffin wells. Bake the muffins for 12-14 minutes or until the tops bounce back quickly when lightly pressed and a toothpick inserted unto the center comes out with a few moist crumbs. Cool the muffins in the pan for 10 minutes. Gently remove them from the pan and enjoy.
2 medium bananas equals about 1 cup mashed banana.
Bananas with lots of brown spots are perfect for making these banana muffins with 2 bananas. Basically, if the bananas are perfect for banana bread, they are perfect for these banana muffins.
Yes, swap the all purpose flour with a 1:1 gluten free flour. Measure the flour based on weight.
Other Muffin Recipes To Try
- Strawberry Muffins
- Vanilla Muffins
- Double Chocolate Chip Muffins
- Blackberry Muffins
- Cinnamon Muffins
If you try this 2 Banana Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
2 Banana Muffins Recipe
Equipment
- 1 whisk
- 1 - 2 12 count muffin pan(s)
- 8 - 10 cupcake liners
- 1 large cookie scoop (3 tbsp, 45 ml)
Ingredients
- 1½ cups (180 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 medium bananas about 1 cup mashed banana
- ½ cup (113 g) melted butter
- 2 large eggs, room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Preheat the oven to 375 F (190 C). Preheat the oven for at least 20 minutes prior to baking the banana muffins. Line (2) 12 ct. muffin pans with cupcake liners, alternating cups.
- In a mixing bowl, whisk the flour, baking soda and salt together until well combined.1½ cups (180 g) all purpose flour, 1 teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
- In another bowl mash the 2 ripe bananas until thoroughly mashed. Then whisk in the butter and sugars until smooth and well combined. Once smooth and well combined whisk in the eggs and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet. Do not overmix. If you would like to add chocolate chips or any other add-ins, do so now.2 medium bananas , ½ cup (113 g) melted butter, 2 large eggs, room temperature, ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar, 2 teaspoons (10 ml) vanilla extract
- Use a 3 tablespoon sized cookie scoop to scoop the 2 banana muffin batter into each of the muffin liners, alternating every other cup. Top with sparkling sugar if you like.
- Bake the muffins at 375 F (190 C) for 18 - 20 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
- Cool the banana muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
Leave a Reply