Banana Muffins
These Banana Muffins are soft, moist, and packed with sweet banana flavor—perfect for breakfast, snacks, or anytime you need a cozy, quick treat. Made in just one bowl with simple ingredients, they’re a great way to use up ripe bananas.
Ingredients
- 3 ripe bananas mashed
- ⅓ cup melted butter unsalted
- ½ cup granulated sugar or brown sugar for extra depth
- 1 large egg beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1 ½ cups all-purpose flour
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the bananas until smooth. Stir in the melted butter.
- Mix in the sugar, beaten egg, and vanilla extract.
- Add the baking soda and salt, stirring to combine.
- Gently fold in the flour until just incorporated. (Do not overmix!)
- If using, stir in nuts or chocolate chips.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use super ripe bananas with lots of brown spots for the best flavor.
- Add a sprinkle of cinnamon or nutmeg for a warm twist.
- Freeze leftovers for up to 3 months—just reheat for a quick snack!
- Make it healthier with whole wheat flour or reduce sugar to ⅓ cup.
- Want mini muffins? Bake for 12–14 minutes instead.