You are going to love our super moist 2 banana muffins recipe! We tweaked our Banana Bread with Mayonnaise to make half of it, baked in a muffin tin and they disappeared they were so delicious!
Jump To
- Small Batch Banana Muffins
- Banana Muffins with Mayonnaise
- Can you add chocolate chips?
- How long should you bake banana muffins to keep them moist?
- What is the key to a moist muffin?
- Banana Muffin Recipe 2 Bananas
- Tips for Keeping Muffins Moist
- How to Keep Leftover Muffins Moist
- Other moist banana recipes you’ll love
We have a lot of Overripe Banana Recipes on our site because they are just too good to throw away when this fruit turns brown. Here you can make 9 muffins which is perfect for a few of you for breakfast or dessert.
Small Batch Banana Muffins
This is a tweak kinda’ like our Recipe for 6 Cupcakes where you want a smaller batch of goodies to enjoy that day (except this makes 9). If you are a couple or just have one child at home (like we do now) you are going to love this as much as we do!
I get it, some weeks you go thru a whole bunch of bananas and other times they don’t get touched and all of a sudden they are brown, sad, and want to be baked into something delicious. I don’t always want 24 muffins so I did some work to create the best banana bread muffin recipe that made our mouths water and here it is!!
Banana Muffins with Mayonnaise
THIS is the trick to making your mouth water when you bite into these. Don’t be grossed out, you and your family will have NO IDEA that it has this spread in it. They don’t taste like mayo but the reason why this is the best muffin hack is it adds a bit of fat (better than melted butter) and fat=moisture friends.
There is an alternative you can use if you just can’t wrap your head around this, or don’t have it on hand but I highly suggest you make 1 batch of muffin batter as directed below and then tweak it from there and see which you prefer (I bet it will be this one).
Alternatives to mayo for baking would be plain or vanilla Greek yogurt, or you can actually use pumpkin puree. The latter won’t make them quite as moist because it doesn’t offer the added fat but will give you a flavor similar to our Pumpkin Banana Bread recipe.
Can you add chocolate chips?
Yes, absolutely. I actually prefer them without because I am obsessed with the sweet fruit flavor but if you chose to I recommend only 1/4 cup and mini semi-sweet chocolate chips would be my favorite variety. This is the same for chopped nuts (walnuts are best) if you chose to add those instead, I wouldn’t add both.
How long should you bake banana muffins to keep them moist?
That depends on the oven temperature you use. I highly suggest that you use 375 degrees F vs. 350 reason being they will rise higher and bake faster. I mean you only save 2 minutes but it results in the best overall look and texture. SO at 375F 16 minutes is absolutely perfect!
What is the key to a moist muffin?
To start with you want ripe bananas that have quite a bit of brown but haven’t turned black yet. I like eggs to be added at room temperature and my mashed bananas with still a bit of chunk to them to help with added moisture too.
You do not want to bake these too long, that is #1 to remember. 16 minutes is perfect for us but if you are at altitude or your oven is a bit off it may take up to 18 minutes BUT check at the bake time suggested below. Same goes for Mini Banana Muffins, check at minute 10. As soon as they spring back or toothpick comes out with moist crumbs attached, remove the pan.
Another thing to remember is the pan will be very hot. If you leave them in it they will continue to bake and dry out so remove them immediately and set on a cooling rack and/or enjoy immediately.
Banana Muffin Recipe 2 Bananas
Equipment
- 1 Bowl
Ingredients
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 2 large bananas, brown and mashed
- 1 large egg, at room temperature ideally
- 1/3 cup sugar, white granulated
- 3 tbsp mayonnaise, best foods is best, or use Greek yogurt
- 1/4 tsp vanilla
- 1 pinch cinnamon
Instructions
- Preheat oven to 375F. Line muffin tin with paper liners or spray with non stick spray.
- Mix flour and baking soda together in a bowl, mash bananas and add into bowl with all other ingredients.
- Fill muffin holes 3/4 of the way full, it will fill 9 of them. Bake for 14-16 minutes or until top springs back when gently touched in the center. Check at minute 14, do not overbake.
- Immediately remove from hot pan and transfer on to a cooling rack to stay as moist as possible.
Notes
Tips for Keeping Muffins Moist
Do not over-bake. Check at minute 16. Touch gently in middle of 1 muffin. If it springs back remove pan immediately. If it sinks bake 1 more minute and check again. Remove from the hot muffin tin immediately after it has been pulled out and place them on a cooling rack.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Keep Leftover Muffins Moist
Just like if you were to save our 4 ingredient banana bread there are a few things to remember. If you want to go all out you should wrap each muffin or slice (when cooled) in plastic wrap and then store muffins in an airtight container. You should NOT refrigerate them or they will dry out. Keep on the counter for up to 3 days and enjoy.
If you want to freeze them for later follow steps above but freeze for up to 4 months. Take out one at a time, unwrap plastic wrap, microwave for 15 seconds and they will taste fresh as ever this way!
Other moist banana recipes you’ll love
Ok so we made something similar but with higher protein with our Kodiak Banana Muffins if you are interested in that sort of tweak. If you wanted a larger batch of this you should follow our Banana Bread Bundt Cake which can be made with mayo or sour cream.
They turned out so good! I love having a new way to use browned bananas!