Published: by Katie
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If you're looking for a recipe for banana muffins with oil then you've come to the right place! These muffinsturn out moist, light and fluffy without the use of butter!
Theyare made with simple ingredients and an easy “mix and bake” method. A big batch of these banana muffins present a wonderful opportunity use up those slightly overripe bananas you might have lying around.
When made with oil, these no butter banana muffins come out of the oven warm and golden brown with a uniquely moist and tender crumb. The oil enhances the flavors, letting the sweet, ripe banana notes truly shine, while ensuring each muffin stays fresh and delicious for longer. You will love this delicious recipe, loaded with banana goodness and a delicate, soft texture.
If you’re looking for other muffin recipes, theseBanana Applesauce Muffinsare just as good!
For more banana recipes, check out this No-Butter Banana Bread, 5-Ingredient Vegan Banana Bread, Banana Porridge or Banana Smoothie.
Why make banana muffins with oil
- Healthy eating:Even though oil is still high in calories, certain types, such as olive or canola, have healthier fat profiles. Making banana muffins without butter will result in lesssaturated fat.
- Softer, moister texture:Because butter solidifies at room temperature and oil doesn’t, oil often results in a moister muffin than butter. Butter can sometimes make baked goods a little “heavy” and dense.
- Easy to use: Oil doesn’t need to be softened. This can be a real-time saver when you want to whip up a quick batch.
- Longer shelf life:Oil has a longer shelf life and is easy to store.
Why you'll love this recipe
- Enhanced banana flavor:Without the rich taste of butter, the natural banana flavor shines through in this recipe.
- Easy to make:Super simple to make. The dry ingredients get added to the wet. The batter is baked and ready to eat!
- Crowd-pleaser: Everyone loves a good banana muffin. They will go down a treat.
Ingredients & substitution notes
- All-purpose flour:Use regular all-purpose flour for this recipe. It provides structure and stability to the muffins. Try a gluten free flour blend as an alternative.
- Eggs: I recommend using free-range organic eggs.
- Bananas:This recipe uses ripe mashed bananas, full of flavor. Choose ripe bananas that will mash easily for even distribution throughout the batter.
- Baking powder:One of the leavening agents that helps the muffins rise and become fluffy. Make sure your baking powder is fresh.
- Baking soda:Baking soda is another leavening agent that reacts with the acidic ingredients in the recipe, like the mashed bananas, to help the muffins rise.
- Nutmeg:For warmth and a lovely cozy flavor. Cinnamon is a lovely substitute.
- Brown sugar:I used soft brown sugar but you could also use coconut sugar.
- Oil: You can make your banana muffins with vegetable oil avocado oil, coconut oil, canola oil, light olive oil or any other neutral-tasting oil.
- Vanilla extract:Choose pure vanilla extract for the best taste.
- Milk of choice:You can use regular cow's milk or opt for plant-based alternatives like almond milk, soy milk, or oat milk.
See recipe card for quantities.
How to make banana muffins with oil
STEP 1:Preheat the oven to 350F (180C). Whisk together the dry ingredients in a large bowl.
STEP 2:In a separate mixing bowl, beat the eggs until light and fluffy, using an electric mixer. This can also be done in a stand mixer.
STEP 3:Add the other wet ingredients to the eggs and whisk to combine them.
STEP 4:Pour the wet into the dry ingredients.
STEP 5: Stir everything together with a spatula until just combined. Take care not to overmix the batter.
STEP 6: Grease a muffin tin or line them with muffin cups. Spoon the batter into the tin until it reaches ¾ of the way up. Bake for 20-22 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring them to a cooling wrack.
Top tips
- 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 when substituting for butter. 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. Insert a toothpick into the center of a muffin, and if it comes out with a few moist crumbs clinging to it, the muffins are ready to be removed from the oven.
- Customize with mix-ins: Banana muffins are versatile, and you can add extra flavor and texture by incorporating mix-ins such as chocolate chips, chopped nuts, or dried fruits.
- 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.
Variations
- Gluten-free:Gluten-free flour mix might work, but I haven’t tested it.
- Less oil:You could try replacing the oil with unsweetened applesauce in a 1:1 ratio. Remember that this will change the texture and flavor of these muffins. Or try ma Applesauce Banana Muffins instead.
- Make mini muffins:Perfect for lunch boxes!
Add-in ideas
- Chocolate chips:Stir in a handful of white, milk, or dark chocolate chips into the muffin batter. Chocolate and banana are a dreamy combo.
- Chopped nuts:Add some crunch and nuttiness to your muffins by folding in chopped nuts such as chopped walnuts, pecans, or almonds. Instant banana nut muffins!
- Dried fruits:Enhance the sweetness and chewiness of your muffins by incorporating dried fruits like raisins, cranberries, or chopped dried apricots. Use up what you have in your cupboard.
- Cinnamon or pumpkin spice:Such a nice cozy addition to your no butter banana muffins.
- Chia seeds or flaxseeds:Sprinkle each muffin with some chia seeds. They provide an extra dose of fiber, omega-3 fatty acids, and a slightly nutty taste.
- Swirls of nut butter:Spoon small dollops of nut butter onto the batter in each muffin cup and use a toothpick to gently swirl it for a marbled effect. So pretty and delicious. Try peanut butter or cashew nut butter.
- Citrus zest:Grate the zest of an orange, lemon, or lime into the batter.
Pairing suggestions
These are my favorite dishes to serve with these banana muffins:
- Biscoff Coffee
- Hot Chocolate With Cocoa Powder
- Skinny Iced Caramel Macchiato
Storage
- To store: If you plan to consume the muffins within 1 to 2 days, store them at room temperature. To do this, cool the muffins completely. Next, place them in an airtight container and keep them out of the sun or near direct heat.
- To store: If you want to extend the shelf life of your banana muffins, you can store them in the refrigerator. Package them as per the room temperature instructions. Your no butter banana muffins will keep in the fridge for about 5-7 days. Flash them in the microwave before eating them.
- To freeze: To store these muffins for a more extended period, freezing is a great option. They can keep in the freezer in a freezer-friendly jar for 2-3 months.
FAQ
Which type of oil should I use?
A neutral-tasting oil such as canola, grapeseed, or vegetable oil is best for this banana muffin recipe.
Can I substitute the all-purpose flour with a different type of flour?
Yes, you can experiment with different flours to suit your dietary preferences. You can try using whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour.
Can I reduce the amount of sugar in the recipe?
Yes, you can adjust the amount of sugar to your taste preferences. If you prefer less sweetness, you can reduce the amount of brown sugar in the recipe. Remember that sugar not only adds sweetness but also affects the moisture and texture of the muffins.
Looking for other recipes like this? Try these:
- Vegan Banana Cookies (Gluten Free)
- Healthy Banana Brownies
- Banana Smoothie (without yogurt)
- No Butter Banana Bread with Oil
📖 Recipe
Banana Muffins with Oil (NO butter)
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 10 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
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 white all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg *optional
- ⅔ cup soft brown sugar
Wet Ingredients
- 2 eggs
- 1 cup mashed banana (~ 2 large or 3 medium bananas)
- ⅓ cup 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 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon 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 teaspoon vanilla extract, 1 tablespoon 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
Serving: 1muffin. | Calories: 188kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 238mg | Potassium: 113mg | Fiber: 1g | Sugar: 14g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!
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