Banana Bread Muffins
Soft and moist Banana Bread Muffins made with very ripe bananas, melted butter, sugar, and simple pantry ingredients. They are easy to make and ready in about 30 minutes.
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Total Time 32 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
* 12-cup muffin pan
Paper liners
Large mixing bowl
* Fork or potato masher
* Whisk
* Rubber spatula
* Cooling rack
- 3 very ripe bananas about 1½ cups mashed
- ⅓ cup unsalted butter melted and slightly cooled
- ¾ cup granulated sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Preheat the oven to 350°F and line or grease a 12-cup muffin pan.
Mash the bananas in a large bowl until mostly smooth.
Add melted butter, sugar, egg, and vanilla. Whisk until combined.
Add flour, baking soda, and salt.
Gently fold until just combined. Do not overmix.
Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, until lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes.
Transfer to a cooling rack and serve warm or at room temperature.
Use very ripe, brown-spotted bananas for the best flavor.
Measure the mashed bananas rather than relying only on the number of bananas.
Do not overmix the batter. Start checking the muffins at 18 minutes.
Store in an airtight container at room temperature for 2–3 days.
Freeze cooled muffins for up to 3 months.