Got overripe bananas sitting on the counter? It’s time to bake something comforting and foolproof banana muffins. These golden, moist muffins are quick to make, perfect for breakfast or snacking, and a great way to reduce food waste.
Banana Muffins Recipe
Why Banana Muffins Never Go Out of Style
Let’s be honest there’s something a little magical about turning overripe bananas into warm, golden, bakery-worthy banana muffins. They’re simple, nostalgic, and make your kitchen smell like a cozy hug. Whether you’re making them for a weekend breakfast, lunchbox treat, or just to save those browning bananas from the trash, this recipe always hits the mark.
What makes these banana muffins special? You only need one bowl, common pantry ingredients, and less than 30 minutes start to finish. Plus, they’re naturally sweet, super moist, and endlessly customizable add walnuts, chocolate chips, or even swirl in some peanut butter.
If you’re looking for an easy, go to muffin recipe that’s as reliable as it is delicious, you’ve just found it.
Why You’ll Love These Moist Banana Muffins
- Soft, Fluffy Texture: Thanks to overripe bananas and the perfect wet-to-dry ratio.
- One Bowl Recipe: Less cleanup, more baking joy.
- Freezer-Friendly: Make a batch and enjoy all week.
Ingredients You’ll Need
- 3 ripe bananas (mashed)
- 1/2 cup sugar (can use brown or coconut sugar)
- 1/3 cup melted butter (or coconut oil)
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Optional add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
- 1 tsp cinnamon for extra warmth
How to Make Banana Muffins (Step-by-Step)
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- Mash bananas in a large bowl using a fork until smooth.
- Add wet ingredients: Mix in sugar, egg, vanilla, and melted butter until fully combined.
- Add dry ingredients: Sprinkle in baking soda, salt, and flour. Stir just until no flour streaks remain, don’t overmix!
- Add extras: Gently fold in nuts or chocolate chips if using.
- Fill muffin cups about ¾ full and bake for 18–22 minutes or until a toothpick comes out clean.
- Cool on a wire rack and enjoy warm or store for later.
| Calories | 210 kcal |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugars | 14 g |
| Protein | 3 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 30 mg |
| Sodium | 150 mg |
| Potassium | 180 mg |
| Calcium | 20 mg |
| Iron | 0.8 mg |
Recipe FAQ,s
How ripe should bananas be for banana muffins?
The riper the better! Brown, spotty bananas are ideal because they’re sweeter and mash easily.
Can I freeze banana muffins?
Yes! Wrap individually and freeze for up to 3 months. Thaw at room temp or microwave for 20–30 seconds.
Can I make these muffins healthier?
Try reducing the sugar to 1/4 cup, using whole wheat flour, or swapping butter with coconut oil or applesauce.
Why are my muffins dense?
Overmixing the batter can cause dense muffins. Mix just until combined for soft, fluffy texture.
Easy Banana Muffins Recipe
Ingredients
- 3 ripe bananas mashed
- 1/2 cup sugar can use brown or coconut sugar
- 1/3 cup melted butter or coconut oil
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Optional add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
- 1 tsp cinnamon for extra warmth
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- Mash bananas in a large bowl using a fork until smooth.
- Add wet ingredients: Mix in sugar, egg, vanilla, and melted butter until fully combined.
- Add dry ingredients: Sprinkle in baking soda, salt, and flour. Stir just until no flour streaks remain, don’t overmix!
- Add extras: Gently fold in nuts or chocolate chips if using.
- Fill muffin cups about ¾ full and bake for 18–22 minutes or until a toothpick comes out clean.
- Cool on a wire rack and enjoy warm or store for later.
Video
Notes
- Soft, Fluffy Texture: Thanks to overripe bananas and the perfect wet-to-dry ratio.
- One Bowl Recipe: Less cleanup, more baking joy.
- Freezer-Friendly: Make a batch and enjoy all week.
