Turn overripe bananas into something special with this easy Banana Bread Muffins recipe. These muffins are soft, moist, and full of rich banana flavor, making them the perfect grab-and-go breakfast or afternoon snack. The classic taste of banana bread gets an individual twist, with perfectly portioned muffins that bake in a fraction of the time.
These muffins are easy to whip up and even easier to devour. Whether you enjoy them plain, slathered with butter, or with a sprinkle of nuts or chocolate chips, they’re a crowd-pleaser for all ages.
Kitchen Equipment Needed
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients Overview
- Bananas: The star ingredient, adding natural sweetness and moisture.
- Butter: Provides a rich, buttery flavor.
- Brown sugar: Enhances the sweetness and adds a subtle caramel undertone.
- Optional mix-ins: Chocolate chips, nuts, or dried fruit take these muffins to the next level.
Ingredients
- 3 medium ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup brown sugar (packed)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup chocolate chips or chopped nuts
Directions
- Preheat the oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray. - Mash the bananas
In a large mixing bowl, mash the ripe bananas until smooth. - Mix the wet ingredients
Stir in the melted butter, brown sugar, egg, and vanilla extract until well combined. - Combine the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. - Mix the batter
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix. If using chocolate chips or nuts, fold them in at this stage. - Fill the muffin tin
Divide the batter evenly among the muffin cups, filling each about 3/4 full. - Bake
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. - Cool and serve
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Nutrition (per muffin, ~12 muffins)
- Calories: ~160
- Fat: ~6g
- Carbohydrates: ~24g
- Protein: ~2g
Expert Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Don’t overmix: Overmixing the batter can result in dense muffins. Mix just until combined.
- Add a topping: Sprinkle raw sugar, oats, or a few extra chocolate chips on top before baking for a bakery-style finish.
FAQs
Can I freeze banana bread muffins?
Yes! Wrap cooled muffins tightly in plastic wrap or foil, then freeze in a resealable bag for up to 3 months. Thaw at room temperature or warm in the microwave.
What can I substitute for butter?
You can use an equal amount of vegetable oil, coconut oil, or applesauce for a different flavor and texture.
Can I make these muffins gluten-free?
Yes, simply use a gluten-free all-purpose flour blend in place of regular flour.
Storing & Reheating
- Storing: Keep muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Reheating: Warm in the microwave for 10–15 seconds for a fresh-from-the-oven taste.
Substitutions & Variations
- Healthier version: Replace half the flour with whole wheat flour and reduce the sugar slightly.
- Banana nut muffins: Add 1/2 cup of chopped walnuts or pecans for a nutty crunch.
- Double chocolate: Mix in 2 tablespoons of cocoa powder and 1/2 cup chocolate chips for a chocolaty twist.
Banana Bread Muffins Recipe
Turn overripe bananas into something special with this easy Banana Bread Muffins recipe. These muffins are soft, moist, and full of rich banana flavor, making them the perfect grab-and-go breakfast or afternoon snack. The classic taste of banana bread gets an individual twist, with perfectly portioned muffins that bake in a fraction of the time.
Equipment
- - Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- - 3 medium ripe bananas mashed
- - 1/3 cup melted butter
- - 1/2 cup brown sugar packed
- - 1 large egg lightly beaten
- - 1 teaspoon vanilla extract
- - 1 teaspoon baking soda
- - 1/2 teaspoon baking powder
- - 1/4 teaspoon salt
- - 1 1/2 cups all-purpose flour
- - Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- **Preheat the oven**
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
- **Mash the bananas**
- In a large mixing bowl, mash the ripe bananas until smooth.
- **Mix the wet ingredients**
- Stir in the melted butter, brown sugar, egg, and vanilla extract until well combined.
- **Combine the dry ingredients**
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- **Mix the batter**
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix. If using chocolate chips or nuts, fold them in at this stage.
- **Fill the muffin tin**
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- **Bake**
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- **Cool and serve**
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
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