These banana orange muffins are a great snack or breakfast treat. Made with ripe bananas, orange zest, and extract, you end up with moist muffins packed with flavor in every bite.
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If you've never thought of combining two fruits into one muffin, you may never stop thinking about it again. Orange and banana muffins are the two flavors that were made perfectly for one another, and this batch of muffins will not last long.
With a deliciously moist banana muffin and the wonderful aroma and tangy taste of orange in every bite, you're going to feel that these are perfect for breakfast, and that's okay! Enjoy orange and banana even more in this Chocolate Orange Banana Bread.
For more orange recipes, make sure to check out our Orange Lemonade, Strawberry Banana Orange Smoothie, and Orange Creamsicle Fluff.
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💛 Why You'll Love This Recipe
- Perfect for snacking or breakfast. With two fruits in the mix, these citrus banana muffins feel right at home for breakfast or as a grab and go snack. Fair warning though, it is hard to stop at just one.
- Easy to find ingredients. Aside from a flavored extract for extra punch, most of the ingredients are simple pantry staples like flour, sugar, and baking soda.
- Simple steps. Mash, mix, and bake. These muffins come together quickly and with fewer steps than our Zucchini Carrot Oatmeal Muffins.
🛒 Ingredients
Ripe bananas. Use ripe or overripe bananas for natural sweetness and flavor. The darker the banana, the sweeter the muffins. Use extras in Banana Playdough, Pancake Mix Banana Bread, or Cinnamon Crumble Banana Bread.
Baking soda. Acts as the leavening agent to help the muffins rise.
Extracts. Orange extract and vanilla extract boost the flavor.
Sugar. Granulated sugar adds sweetness and keeps the muffins tender.
Orange zest. Adds a fresh orange flavor. We also use orange zest in Cranberry Orange Sauce and Honey Orange Glazed Ham.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use overripe bananas. This recipe is perfect for bananas that are too soft to eat, turning them into something delicious instead of wasting them.
Zest before you juice. If you're already buying oranges for snacks or juice, zest them first and freeze the zest for baking to avoid buying it separately.
Extracts go a long way. Orange and vanilla extract add big flavor with very small amounts, keeping the cost per batch low.
Oil keeps it affordable. Using vegetable oil instead of butter reduces cost and keeps the muffins moist without sacrificing texture.
🥄 Instructions for Banana Orange Muffins
Step 1: Preheat the oven to 350 degrees F and line your muffin tray with paper liners or spray well with cooking spray.
Step 2: Peel your bananas and add them to a large mixing bowl (Image 1).
Step 3: Mash until no large chunks remain (Image 2).
Step 4: Add in the vegetable oil (Image 3).
Step 5: Stir together until combined (Image 4).
Step 6: Add in the baking soda, salt, and orange zest (Image 5).
Step 7: Mix well until distributed (Image 6).
Step 8: Add in the sugar, vanilla extract, orange extract, and salt (Image 7).
Step 9: Stir until well mixed (Image 8).
Step 10: Add in the flour (Image 9).
Step 11: Stir until no flour streaks remain (Image 10). Do not overmix.
Step 12: Scoop the batter into the muffin trays filling them about ⅔s of the way full (Image 11).
Step 13: Bake in the oven for 15-20 minutes or until a toothpick can be inserted and come out clean (Image 12).
Step 14: Let cool for 5 minutes in the pan before transferring the muffins to a wire rack to cool completely.
👩🏻🍳 Expert Tips
- Boosting Orange Flavor- The orange taste in these muffins is mild but noticeable. If you let the muffins sit for a while, the orange flavor gets stronger. So, it's best not to add extra orange flavoring at first to avoid making them too orangey.
- Trying Different Options- To make them taste richer, you can use melted butter instead of oil. Or, for a different twist, try using coconut oil. It gives the muffins a slight coconut taste.
❄️ Storage, Reheating & Make Ahead
Storage: Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm muffins in the microwave for 10-15 seconds or in the oven at 300°F until heated through.
Make Ahead: Muffins freeze well for up to 2 months. Thaw at room temperature or reheat directly from frozen.
🥗 Side Dishes or Pairing Ideas
These Banana Orange Muffins pair well with fresh fruit, yogurt, scrambled eggs, or a light breakfast casserole. They're also delicious alongside coffee, tea, or a glass of milk.
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❓ Banana Orange Muffins FAQs
These muffins are good for 3-5 days if stored in an airtight container at room temperature but for the best flavor I recommend eating within 2 days.
Absolutely! Just thaw the bananas first so that they are easier to mash and toss out any of the liquid that comes from them as that will make the batter too wet. Then mash and use as directed.
Yes, you can customize your banana orange muffins by adding chocolate chips, chopped nuts, or dried fruit for extra flavor and texture.
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🐝 If you tried these Banana Orange Muffins, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Banana Orange Muffins
Ingredients
- 1 ½ cups mashed ripe bananas, about 2 to 3 bananas - ($0.75)
- ⅓ cup vegetable oil - ($0.23)
- 1 teaspoon baking soda - ($0.01)
- ¼ teaspoon salt - ($0.01)
- 1 teaspoon orange zest - ($0.18)
- ½ cup granulated sugar - ($0.18)
- 1 teaspoon vanilla extract - ($0.02)
- 1 teaspoon orange extract - ($0.31)
- 1 large egg - ($0.15)
- 1 ½ cups all-purpose flour - ($0.20)
Instructions
- Prep: Preheat the oven to 350°F and line a muffin pan with paper liners or grease well.
- Mash: Peel and mash the bananas in a large mixing bowl until mostly smooth.
- Oil: Stir in the vegetable oil until combined.
- Dry mix: Add the baking soda, salt, and orange zest, mixing until evenly distributed.
- Flavor: Stir in the sugar, vanilla extract, orange extract, and egg until well mixed.
- Flour: Add the flour and gently stir just until no flour streaks remain. Do not overmix.
- Fill: Scoop the batter into the muffin cups, filling each about ⅔ full.
- Bake: Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Flavor swap: Melted butter can replace the oil for a richer flavor. Coconut oil also works and adds a subtle coconut note.
- Mix gently: Overmixing can make muffins dense or tough, so stir only until combined.
- Storage: Store muffins in an airtight container at room temperature for 3 to 5 days, though they taste best within the first 2 days.
Nutritional Information
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