When you have two perfectly ripe bananas and most recipes insist on three, then you have the right place. These banana muffins are made on the basis of the so-called two-banana reality: they are very moist, fluffy and predictably delicious without any additional shopping or complex procedures.
Quick answer: Mash 2 ripe bananas, combine wet ingredients, dry ingredients and bake 18-22 minutes at 190 o C/375 o F until a toothpin comes out clean or with a few wet crumbs.
What makes a “2 banana muffin recipe” Work?
Bananas are used in making muffin batter in three ways: to provide sweetness, moisture and structure. Using just two bananas, the trick here is to make the flour and raising equal so that you do not come up with muffins that are either dull, dense or stale.
These muffins are in the golden mean between banana bread muffins (soft, snackable quick bread) and more traditional muffins with a lighter crumb.
Who this recipe is for
- Novices that desire a single bowl, no mixer can easily make this recipe.
- Those who attempted to utilize overripe / spotty bananas.
- Reduced households who opt to take 6 muffins as an alternative to a full tray.
- Bakers who want substitutes that are easy to swap: gluten-free, egg-free, dairy-free 1: 1 blend.
When to use it
- You have brown bananas that are growing old and you are in need of a fast victory.
- When you have to bring a snack to your lunchbox that is quicker than banana bread.
- You need domed tops that are bakery-style, without any additional effort.
Banana Conversion: How Much is 2 Bananas Mashed?
The size of bananas differs across the globe, thus this is the easiest way of maintaining uniformity.
Banana size guide (approximately)
| Banana size | Peeled weight (approximately) | Mashed quantity (approximately) |
|---|---|---|
| Small | 80–90 g | 1/3–1/2 cup |
| Medium | 100–120 g | ~1/2 cup each |
| Large | 130–150 g | 2/3 cup each |
Common ingredients of this recipe include granulated sugar and all-purpose flour. 200-230g mashed banana usually 1 cup of mashed banana in most kitchens.
If your bananas are small or huge
Only 150–180 g mashed banana? Add 1-2 tablespoons milk or yogurt to ensure that muffins are not dry.
More than 260 g mashed banana? Either:
- bring banana to the target range, or
- add 1-2 tablespoons flour to avoid sticky centers.
The Best 2 Banana Muffin Recipe (one bowl)
This is an original recipe that produces 10-12 regular muffins. A real small-batch (6 muffins) is presented below.
Ingredients (global neutral)
Wet
- Mashed bananas, 2 ripe (200230g/approximately 1 cup)
- 1 large egg
- 65–70 g sugar (about 1/3 cup)
- good brown sugar gives it more flavor, white sugar gives it a purer flavor.
- 80ml neutral oil (approximately 1/3 cup) or 75g melted butter (approximately 1/3 cup) can be used in small batch banana muffins.
- 1 teaspoon vanilla extract (optional)
Dry
- 190 g All-purpose flour is a key ingredient in making mini muffins. (approximately 1 1/2 cups)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- also, bicarbonate of soda in most places.
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
Optional add-ins (choose one)
- 85 g chocolate chips (about 1/2 cup)
- 60-80 g cut walnuts or pecans (approximately 1/2 cup)
- 1/2 cup blueberries (75-100g), and tossed with 1 teaspoon flour.
Tools you’ll use
- Muffin pan (12-cup standard) and liners (optional).
- Mixing bowl + fork/whisk
- Kitchen scale/ measuring cups/ spoons.
How to make banana muffins with 2 bananas (step-by-step)
- Preheat oven to 190°C/375°F. Grease or lightly line a 12-cup muffin pan.
- Mash bananas in a big bowl till rather smooth (a few large lumps are okay).
- Add in egg, sugar, oil (or melted butter) and vanilla.
- Add dry ingredients to the wet one: flour, baking powder, baking soda, salt (and cinnamon).
- Move the fold up until all the dry flour has been removed. Bake very soon – muffins become thick when overmixed.
- Mix-ins can be added in case of using (chocolate chips, nuts, blueberries) and folded 2-3 times.
- Fill muffin cups about 3/4 full.
- Bake 18-22 minutes until tops spring back and a tooth pick is clean or has wet crumbs.
- Allow to cool in the muffin tin for 10 minutes and then place in a rack.
Doneness cues (simple and reliable)
- Tops are appearing set and light golden.
- Muffin resilience falls back into touch.
- Toothpick clean or few crumbs (not wet batter)
“Bakery-style” domed tops (two easy options)
In case you are fond of high muffin tops, use one of these methods.
Option A: Two-temperature method (high heat then lower)
Bake 5 minutes at 220o C /425o F, then lower the temperature to 190o C /375o F and continue baking 13-17 minutes.
This rapid burst of heat is used to give muffins a rise within a short period of time before the crumb sets.
Option B: Alternate muffin wells for better airflow
When you have 6-8 muffins in the oven, batter should be used in all other cups to ensure that there is better circulation and hence doming.
Moisture choices: oil vs butter vs yogurt
Damp banana muffins tend to be concerned with fat option and flour content.
Oil (neutral oil)
Advantages: longer shelf-life, easy, does not melt or cool down.
Cons: less buttery aroma
Butter (melted)
Pros: richer flavor
Cons: muffins have a tendency to become drier faster than oil.
Yogurt or sour cream (optional add-in)
Tenderness is increased by the addition of 2 tablespoons plain yogurt or sour cream. This is also applicable to dairy-free yogurt.
Small-batch banana muffins (makes 6)
Want fewer muffins? Take advantage of this scaling strategy.
Small-batch ingredient guide
1 egg, though less of other ingredients:
- Blend 2 bananas as normal (2 bananas is still used in small batch)
- Approximately 120-140 g. flour (approximately 1 cup and 2 tbsp)
- Sugar 40–50 g (about 1/4 cup)
- Oil 50–60 ml (about 1/4 cup)
- Store powder of baking 3/4 tsp and baking soda 1/4 tsp.
Fill 6 cups and bake in the same manner checking after 16 minutes.
Substitutions that Actually Work (without guesswork)
This is an obvious replacement table of typical requirements.
Substitution table
| Need | Swap | What changes |
|---|---|---|
| Egg-free | 1 tbsp ground flax + 3 tbsp water (rest 10 min) | A little bit more dense, but still wet. |
| Egg-free muffins can be made using overripe bananas for added banana flavor. | 60 ml applesauce (1/4 cup) | Softer crumb, reduced lift. |
| Vegan | Oil instead; no yogurt or plant yogurt | Tastes a little more light. |
| Gluten-free | Gluten-free baking mix 1:1 | Rest batter 10 min to improve texture. |
| None baking soda | Add 2 tsp baking powder in total (no soda) | Less brown, softer of a rise. |
| Less sugar | Reduce to 4050 g when bananas are very ripe | Less sweet, more banana-forward |
If you’re using gluten-free flour blends
Various 1:1 blends do not act the same way. The two options that are popular amongst people are the red mill of Bob and the blends of King Arthur Baking Company makes this recipe for delicious muffins.. When your mixture uses xanthan gum, it is recommended that you do it as directed on the package; otherwise, a small portion may be required to give the mixture structure.
If you’re going dairy-free
Such oat products as Oatly are okay when you are making small additions with milk.
Flavor and add-in ideas
The recipe is an excellent foundation to different profiles.
Classic add-ins
- Chocolate chips: the least challenging crowd-pleaser.
- Walnuts or pecans: they are crunchy and give a taste of banana bread.
- Blueberries: fresh, frozen (see frozen below)
Toppings (fast but impressive)
- Cinnamon sugar: sprinkle on top of baking.
- Streusel topping: the easy crumb topping renders muffins bakery-like.
Quick streusel (optional)
Mix:
- 30 g flour (1/4 cup)
- 25 g sugar (2 tbsp)
- 25 g butter (2 tbsp), cold and rubbed.
- pinch cinnamon + pinch salt
Before baking sprinkle over batter.
Common Problems And How to Fix Them (troubleshooting)
Muffins are dry
Likely causes of muffin issues include using old ingredients or not following the easy recipe correctly.
- Excess flour (it happens when one scoops directly out of the bag)
- Overbaking
- Baking with butter alone and bake too long.
Fix
- Weigh flour if possible: 190 g
- Pull muffins: not when the tooth pick has found dust-dry crumbs.
- Apply oil or half oil/ half butter to keep it more moist.
Muffins are dense
Likely causes
- Overmixing (develops gluten)
- Old leavening (baking powder /soda is no longer performing well)
- Oven not fully preheated
Fix
- Fold up; do it until there is no more flour.
- Checks are up-to-date and kept dry.
- Warm up correctly (give the oven a buffer- do not hurry)
Centers are gummy
Likely causes
- Excessive banana or over wet mix-ins (frozen fruit not drained)
- Underbaking
- Batter mixed overly violent.
Fix
- Keep mashed banana around 200–230 g
- In case of frozen bananas/berries, remove surplus water.
- Bake an additional few minutes and wait 10 minutes to determine texture.
Muffins didn’t rise
Likely causes
- Overmixed batter
- Leavening issues
- Filling cups too little
Fix
- Fill cups 3/4 full
- Experiment with the two temperature technique of domed tops.
- Change the expired baking powder/soda.
Can I use frozen bananas?
Yes, and they might be good, only put in the additional fluid.
Best way to use frozen bananas
- Bake bananas in a bowl till fully cooked.
- Pour or stir in the liquid according to the wateriness in them.
- In case they are quite wet, pour out a tablespoon or two of liquid so as to prevent sticky muffins.
- When frozen bananas are thawed they can be sweeter and this allows you to cut down on sugar a bit.
Storage, freezing, and food-safety basics
Room temperature
Keep in an air tight container not more than 2-3 days. In a hot and humid climate, put your goal at 2 days.
One more tip: put a paper towel to the bottom and top of muffins to control the humidity.
Freezing (best for meal prep)
- Cool completely
- Freeze in a container or bag.
- Warm or cool at room temperature.
Allergen note
The ingredients of this recipe usually consist of wheat/gluten, eggs, and potentially dairy (on the condition of using butter/yogurt), and the addition of nuts. When you are serving others, mark down allergens.
Pantry and “near me” shopping notes (global friendly)
In case you do not have a tool or an ingredient, they are usually readily available in supermarkets, baking supply stores, or online markets:
- “muffin pan near me”
- “baking powder near me”
- “ripe bananas near me”
- “baking supplies near me”
There is also a difference in the naming: baking soda can be called bicarbonate of soda and it depends on where you live.
FAQs (human readable)
1) Can I make banana muffins with only 2 bananas?
Yes, these are easy recipe muffins! Mashed bananas 2 medium ripe bananas (approximately 200230 g, about 1 cup) are sufficient to make moist muffins full of flavor, provided that the right amount of flour and leavening is used.
2) How many cups is 2 bananas mashed?
Typically approximately 1 cup though this is also dependent on the size of the banana. Add weight where necessary: focus on 200230g mashed.
3) What bananas are best for banana muffins?
Bananas: very ripe with numerous brown spots. They are sweeter, mash easily and taste more of banana.
4) Can I use frozen bananas?
Yes. Bake completely and empty the surplus liquid in case the mixture is watery; store muffins in an airtight container. Excessive fluid may result in sticky centers.
5) How do I make banana muffins moist?
Oil (or half oil/half butter) should be used, there should not be overmixing, the flour should be measured correctly, and overbaking should be avoided. When the tooth pick reveals some wet crumbs, pull muffins.
6) Can I make them gluten-free?
Yes. Blend 1:1 gluten-free baking mix and allow to rest batter 10 minutes before baking to achieve a more desirable texture.
7) Can I make them egg-free?
Yes. Egg: flax (1 tbsp ground flax + 3 tbsp water) or applesauce (1/4 cup). The lift to be slightly less, with a moist crumb.
8) Can I make 2 banana muffins without baking soda?
You can. Substitute the leavening with a total of 2 teaspoons of baking powder and substitute baking soda. The muffins can also brown at a slower rate and rise a little differently, especially when using overripe bananas.
9) Why are my banana muffins dense or flat?
Old leavening usually overmixes, or the oven was not heated completely beforehand. Fold and test your baking powder/soda and bake in a well heated oven.
Conclusion
Bakery worthy mini muffins made out of two ripe bananas– you have to strike a balance between the moisture, flour and leavening. Lash the bananas, combine all in one bowl and bake at 190 o C/375 o F to achieve fast, light results. Top with chocolate chips, nuts or streusel and make them egg-free, dairy-free or gluten-free without losing that soft, moist crumb with the help of the substitution table.