These Easy Fluffy Banana Muffins are soft, moist, and not too sweet. Made with avocado oil, flax, and cinnamon for the perfect light texture. Truly the best banana muffins!

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If you've ever been disappointed by dense, heavy banana muffins, this recipe is about to change everything.

These easy fluffy banana muffins are incredibly soft, light, and perfectly moist, without being overly sweet. I use avocado oil instead of butter, a mix of brown and white sugar for a rich balance, and a touch of ground flax that gives these muffins a subtle texture and nutty flavor. They bake up tender and perfect every single time.

Close up of a fluffy banana muffin with a bite taken out of it to show the fluffy inside,

Like my soft and chewy breakfast cookies, these muffins freeze well, making them perfect for busy mornings when you don't have time to cook but still want something satisfying and feel-good to start your day.

I especially love pairing them with my egg bites (which also freeze well). It's an easy, balanced breakfast you can grab straight from the freezer, reheat, and enjoy without any extra effort.

Watch Me Make It

Ingredients You Need

Ripe bananas are really important to keep the muffins moist and offer the best flavor and sweetness.
Avocado oil instead of butter keeps muffins moist longer, plus, avocado oil is really good for you!
Brown and white sugar is a perfect balance of sweetness and rich flavor.
Eggs- Make sure to use large, fresh eggs for best results.
Vanilla extract and cinnamon for warmth.
Milk is used for extra moisture so the muffins are light an tender.
All-purpose flour or use white wheat flour for a heartier muffin.
Ground flax (optional) but offers a slight texture without chunks of nuts, plus flax is loaded with omegas and fiber.
Baking soda helps the muffins rise properly.
Salt to enhance the flavors.

Ingredients displayed for easy fluffy banana muffins.

How To Make Easy Fluffy Banana Muffins

Step One. Use a fork to mash bananas in a bowl, then stir in oil, eggs, sugars, vanilla extract, and milk.

oil, sugars, milk, vanilla extract, and eggs mixed with banana.

Step Two. In a second bowl combine dry ingredients then add to the bowl with the wet ingredients. Stir just until a soft batter forms.

Dry ingredients mixed with wet ingredients.

Step Three. Divide the batter evenly into the muffin pan using an ice cream scoop, filling each cup almost to the top. Bake at 375℉ for 20-22 minutes.

Muffin batter portioned in a muffin pan.

fluffy banana muffins on a cooling rack.

Ang's Helpful Tips

For even baking fully combine your ingredients. Whisk the wet mixture until smooth and lump-free, and mix the dry ingredients well before adding them in.
Don't over-bake the muffins. Bake just until the tops are golden and the centers spring back when gently pressed. Overbaking will dry them out and take away that soft, tender texture.
Allow muffins to cool slightly in the muffin pan. Cool briefly in the pan to help the muffins set and release easily, just don't leave them too long or they can become soggy.

Variations and Muffin Add-Ins

Add chocolate chips for a sweeter version (my daughters favorite). Toss in chopped pecans or walnuts for crunch. Swap cinnamon for pumpkin spice or cardamom for a unique warmth.

Do frozen bananas work?

Yes! Frozen bananas are perfect for baking. Let them thaw completely, then mash (including any liquid) and use as you would fresh bananas.

Can I use applesauce in place of the avocado oil?

I recommend only replacing part of the avocado oil with applesauce, as muffins made without any fat can turn out dry.

More Freezer Friendly Breakfast Recipes To Try

Fluffy Banana Muffins

These Easy Fluffy Banana Muffins are soft, moist, and not too sweet. Made with avocado oil, flax, and cinnamon for the perfect light texture.

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Course: Breakfast, Snack

Cuisine: American

Prep Time: 20

Cook Time: 21

Total Time: 41

Servings: Muffins

Calories: 183kcal

Equipment

2 medium mixing bowls
12 cup muffin pan

Ingredients

Dry ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
2 tablespoon ground flax seed
½ teaspoon salt

Wet ingredients

3 ripe bananas
2 large eggs, lightly beaten
⅓ cup avocado oil or use melted butter
½ cup granulated sugar
¼ cup light brown sugar, lightly packed
2 teaspoon vanilla extract
½ cup milk

Instructions

Heat oven to 375℉ and spray a regular 12 cup muffin pan with non-stick cooking spray, or use paper liners.

In a medium size mixing bowl, use a fork to mash your bananas until smooth, then stir in beaten eggs, oil, sugars, vanilla extract, and milk. Make sure to combine the ingredients well with no sugar lumps.
In a second mixing bowl, use a whisk to combine all the dry ingredients.
Pour dry ingredients into the wet ingredients and use a spatula to fold gently until just combined and you don't see any loose flour bits.
Use an ice cream scoop or spoon to transfer batter into muffins cups, filling each cup almost to the top. A little more than ¾ full.
Bake in your preheated oven for 20-22 minutes. They should be puffed, golden brown, and spring back easily when you press the center.
Allow the muffins to cool slightly in the muffin pan, about 5 minutes, then transfer each muffin to a cooling rack to cool. Enjoy warm or save for later.

Notes

Store banana muffins at room temperature up to 3 days, then transfer to the refrigerator or freezer. These will last 1 week in the fridge and up to 3 months in the freezer.

Add-Ins- If using chopped nuts or baking chips, add them in the same time you combine the dry and wet ingredients together.

See post for additional tips and suggestions.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

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Easy Fluffy Banana Muffins