Banana Muffins with Oil (NO butter)

stack of 2 oil banana muffins on a wooden cutting board, in the background more muffins and 2 bananas.

Author: Katie

This is, without a doubt, the best recipe for moist banana muffins. Made with oil instead of butter, full of tasty flavors and a great base recipe to add to.

If you love this recipe as much as we do, click on the 5-stars below!

5 from 11 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Dessert

Cuisine: International

Servings: 12 muffins

Equipment

2 mixing bowls
1 electric beater or stand mixer
1 muffin tin
12 muffin liners
1 spatula

Ingredients

Dry Ingredients

1 ½ cups (190 g) white all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg *optional
⅔ cup (125 g) soft brown sugar

Wet Ingredients

2 eggs
1 cup (190 g) mashed banana (~ 2 large or 3 medium bananas)
⅓ cup (60 g) oil
1 teaspoon vanilla extract
1 tablespoon milk of choice

You can find detailed step-by step-photos above the recipe card.

Instructions

Preheat oven to 350°F (180°C).
Whisk together dry ingredients in a large mixing bowl.
1 ½ cups white all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, ½ tsp nutmeg, ⅔ cup soft brown sugar
In a separate bowl, lightly beat the eggs using an electric hand mixer or a stand mixer.
2 eggs
Add all the other wet ingredients and whisk until well combined.
1 cup mashed banana , ⅓ cup oil, 1 tsp vanilla extract, 1 tbsp milk of choice
Pour the wet ingredients into the dry ingredients and stir with a spatula until combined just combined (don't overmix).
Grease or line a muffin tin with paper liners. Spoon the batter into the muffin tin, filling each cup about ¾ full.
Bake in the preheated oven for about 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Video

Notes

Use ripe bananas: Ripe bananas not only mash easily but also have a stronger and sweeter flavor, which enhances the overall taste of the muffins.

Don't overmix the batter: Overmixing can result in dense and tough muffins. Mix the ingredients just until they are incorporated; leaving a few lumps is fine.

Choose a neutral-tasting oil: Opt for a neutral-tasting oil such as canola, grapeseed, or vegetable oil .These oils won't interfere with the flavor of the banana muffins and will help keep them moist. While olive oil can be used, it might impart a slight taste to the muffins, so keep that in mind.

Watch the baking time: Keep a close eye on the baking time as it can vary depending on your oven and muffin tin size. Overbaking can lead to dry muffins, so check for doneness a few minutes before the recommended time.

Allow muffins to cool: Once they are baked, cool in the tin for a few minutes before transferring them to a cooling rack. This helps them set and prevents them from breaking apart.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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