Description
These banana muffins are the perfect balance of tender, fluffy texture and rich banana flavor. Made with simple pantry staples and those perfectly overripe bananas sitting on your counter, they’re quick to prepare and versatile enough to enjoy as breakfast, a snack, or even dessert. Unlike store-bought muffins, these are not overly sweet or heavy—they’re light, moist, and endlessly customizable with add-ins like chocolate chips, nuts, or berries. The recipe comes together in under 40 minutes, making it an easy go-to bake whether you’re feeding your family or prepping snacks for the week.
Ingredients
Scale
- 3 ripe bananas, mashed
- ½ cup melted butter or oil
- ¾ cup brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: ½ cup chocolate chips or nuts
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Mash bananas in a large bowl until smooth. Stir in melted butter, sugar, egg, and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gently fold dry ingredients into the wet mixture, being careful not to overmix.
- Add any mix-ins like chocolate chips or nuts.
- Spoon batter into muffin cups, filling each about ¾ full.
- Bake 20–22 minutes, or until a toothpick comes out clean.
- Cool 5 minutes in pan before transferring to a wire rack.
Notes
- For a crunchier top, sprinkle a little cinnamon sugar before baking.
- Substitute half the flour with whole wheat for a healthier twist.
- Store muffins properly to keep them moist and fresh longer.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 15g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg