Banana Orange Muffins

5 from 2 votes

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.

Prep Time10

Cook Time15

Cool30

Total Time55

Course: brunch, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 176kcal

Author: Nicole Durham

Cost: Recipe $2.04 / Serving $0.17

Equipment

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)

US Customary - Metric

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.

Nutrition