Have you ever stared at a pile of overripe bananas and dreaded the mountain of bowls and whisks usually required to transform them? These Best Banana Bread Muffins by Yammie’s Noshery (follow her here) solve the age-old “messy kitchen” dilemma with a genius “one-bag” technique. By mixing everything directly in a Ziploc bag, you bypass the sink full of dishes, making this the ultimate low-effort solution for a busy morning or a quick afternoon snack. This recipe is quite simply the most efficient way to achieve a bakery-quality result at home.
The scent of warm cinnamon and caramelized sugar filling your kitchen is the first sign that these muffins are a winner. We make the bold claim that you won’t find a moister, more flavorful banana muffin that requires so little cleanup. Why settle for store-bought when you can squish, shake, and snip your way to a warm, homemade treat in just 35 minutes? It is short, punchy, and perfect for bakers of all skill levels who want maximum flavor with minimal fuss.
As an added bonus? Aside from quick cleanup, this recipe lends itself to making it your own with customizations. Swap out the cinnamon for pumpkin spice for a simple change in flavor or bake it in a 7×11 dish for 35 minutes, with chocolate chips, for a banana brownie.
Banana Bread Muffins
Ingredients
- 3 brown bananas approx. 1 cup mashed
- 2 eggs large
- 1 cup granulated sugar
- 1 cup all-purpose flour or GF 1-to-1 mix
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Optional Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk or lemon juice
Instructions
- Prep: Preheat oven to 375ºF (190ºC). Line a muffin tin with paper or foil liners.
- Mash & Mix: In a large Ziploc bag, mash bananas. Add eggs, seal, and shake until combined. Add sugar and mix again.
- Dry Ingredients: Add flour, salt, baking soda, baking powder, and cinnamon to the bag. Briefly stir them together at the top of the bag with a spoon before sealing and mixing fully.
- Wet Ingredients: Add oil and vanilla. Seal and squish until the batter is smooth.
- Pipe: Snip a small corner of the bag. Gently squeeze the batter into the muffin liners, filling about 3/4 full.
- Bake: Bake for 20 minutes or until a toothpick comes out clean.
- Glaze: If desired, whisk glaze ingredients together and drizzle over cooled muffins.
Notes
Macro Estimates (Per Muffin)
Based on a yield of 12 muffins (without glaze).- Calories: 195 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 16g
- Protein: 2g
Notes: Recipe Variations
- The Health Conscious: Swap granulated sugar for coconut sugar or honey, and replace vegetable oil with unsweetened applesauce for a lower-fat version.
- The Nutty Crunch: Add 1/2 cup of crushed walnuts or pecans to the bag before snipping the corner.
- The Decadent Twist: Massage in 1/2 cup of semi-sweet chocolate chips for a dessert-style muffin.
- The Protein Boost: Replace 1/4 cup of flour with a scoop of vanilla protein powder.
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