Super Moist Banana Muffins

These are seriously the most moist banana muffins you will ever eat!

I recently picked up a whole heap of bananas when they were on sale at my local grocery store. A quick way to preserve them is to peel them, cut them into smaller pieces, place the pieces in freezer bags, then freeze them until you're ready to use them. I use them frozen in smoothies, or I let them sit at room temperature until they are thawed out then I make these delicious muffins with them.

Super Moist Banana Muffins


2-3 Ripe Bananas

2 Eggs

½ C. Margarine

½ C. White Sugar

½ C. Brown Sugar

1 ½ C. Flour

½ tsp. Salt

1 tsp. Baking Powder

1 tsp. Baking Soda

2 tsp. Vanilla

½ C. Milk


Peel the ripe bananas and mash them with a blender. Add Eggs, Margarine, White Sugar, Brown Sugar and mix until well combined. It’s ok if it’s a bit lumpy.

Add Flour, Salt, Baking Powder, Baking Soda to mix and combine well. You don’t need to sift the dry ingredients, just add them in.

Add vanilla and milk to the batter and mix until it is all incorporated together.

Pour the batter into greased muffin tins and bake for 20-22 minutes, or until the tops are golden brown and the batter is set up.

Yield 14-16 muffins!


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