Why You’ll Love This Recipe
- Ready in just 30 minutes
- Perfect for overripe bananas
- Moist and fluffy texture
- One-bowl recipe
- Kid-friendly
- Great for meal prep
- Freezer-friendly
Ingredients
- 3 ripe bananas, mashed
- ⅓ cup (75g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Add-Ins
- ½ cup chocolate chips
- ½ cup chopped walnuts
- ½ cup pecans
- ¼ cup shredded coconut
Equipment Needed
- 12-cup muffin pan
- Muffin liners or cooking spray
- Large mixing bowl
- Fork or potato masher
- Rubber spatula
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Step 2: Mash the Bananas
In a large mixing bowl, mash the bananas until mostly smooth.
A few small lumps are perfectly fine and add texture.
Step 3: Add Wet Ingredients
Stir in:
- Melted butter
- Sugar
- Egg
- Vanilla extract
Mix until well combined.
Step 4: Add Dry Ingredients
Add directly to the bowl:
- Flour
- Baking soda
- Cinnamon
- Salt
Gently stir until just combined.
Do not overmix.
The batter should be thick and slightly lumpy.
Step 5: Fold in Add-Ins
If using chocolate chips, nuts, or coconut, gently fold them into the batter.
Step 6: Fill the Muffin Pan
Divide the batter evenly among the 12 muffin cups.
Fill each cup about ¾ full.
For bakery-style tops, sprinkle a little coarse sugar on each muffin before baking.
Step 7: Bake
Bake for 18-22 minutes, or until:
- Tops are golden brown
- A toothpick inserted in the center comes out clean
Step 8: Cool
Allow muffins to cool in the pan for 5 minutes.
Transfer to a wire rack to cool completely.
Serve warm or at room temperature.
Baker’s Tips
Use Very Ripe Bananas
The darker the bananas, the sweeter and more flavorful the muffins will be.
Don’t Overmix
Overmixing can make muffins dense instead of fluffy.
Add Chocolate Chips
Chocolate and banana are a perfect match for an extra-special treat.
Freeze Extras
Banana muffins freeze beautifully for quick breakfasts and snacks.
Use an Ice Cream Scoop
A scoop helps portion the batter evenly for consistent baking.
Variations
Chocolate Chip Banana Muffins
Add ½ cup semi-sweet chocolate chips.
Banana Nut Muffins
Add ½ cup chopped walnuts or pecans.
Cinnamon Streusel Banana Muffins
Top with a mixture of:
- ¼ cup brown sugar
- 2 tablespoons flour
- 1 tablespoon butter
- ½ teaspoon cinnamon
before baking.
Healthy Banana Muffins
Replace:
- Half the flour with whole wheat flour
- Sugar with honey or maple syrup
for a healthier option.
Storage
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Freeze in a sealed container or freezer bag for up to 3 months.
Thaw at room temperature before serving.
Nutrition (Approximate Per Muffin)
- Calories: 180
- Protein: 3g
- Carbohydrates: 28g
- Fat: 6g
- Fiber: 1g
- Sugar: 12g
Serving Suggestions
Enjoy these banana muffins with:
- Coffee or tea
- Cold milk
- Peanut butter
- Honey drizzle
- Greek yogurt
- Fresh fruit
Recipe Notes
These Quick & Easy Banana Muffins are the perfect solution for overripe bananas and busy mornings. Soft, moist, and bursting with natural banana flavor, they’re simple enough for beginner bakers yet delicious enough to become a family staple. Make a batch today and enjoy homemade comfort in every bite!
