Banana Muffins

We buy a lot of bananas. They often get overripe before we get through them. We used to end up throwing them out too often.

My mom visited while I was pregnant and saw our bananas on the kitchen counter, and she found a recipe for vegan banana bread and made it for us. I finally made it myself last summer and now I’ve probably made it 20 times at least!

After making the bread multiple times I decided to buy a muffin pan and try making banana muffins instead. They’re more portable and made into a perfect serving size so I don’t end up eating half of a loaf of bread in one sitting. This recipe should make about a dozen medium-sized muffins (this batch I used 2 bananas and made 11).

Here is the recipe:

Banana Muffins


  • 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2-3 medium ripe bananas
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 2 tbsp brown sugar
  • 1/2 tsp vanilla


  1. Preheat oven to 350 degrees.
  2. In large mixing bowl, mix flour, baking powder, and baking soda.
  3. In small bowl, mash banana and stir in oil, vanilla, sugar, and brown sugar. Stir until sugar is dissolved.
  4. Add banana mixture to dry ingredients in large bowl and stir until combined. Do not overstir.
  5. Grease muffin pan or use liners, and fill each until 3/4 full. Bake 25-30 minutes.

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