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Banana Bread Muffins

These Banana Bread Muffins are soft, moist, and packed with sweet banana flavor. Made with very ripe bananas and simple pantry ingredients, they're a quick and easy alternative to traditional banana bread. Perfect for breakfast, snacks, meal prep, or dessert, these muffins are ready in just 30 minutes and can be customized with chocolate chips, nuts, or your favorite mix-ins.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 215 kcal

Equipment

  • * 12-cup muffin pan
  • * Paper liners or nonstick spray
  • Large mixing bowl
  • * Medium mixing bowl
  • * Fork or potato masher
  • * Whisk
  • * Rubber spatula
  • * Ice cream scoop or large spoon
  • * Cooling rack

Ingredients
  

  • * 3 very ripe bananas about 1½ cups mashed
  • * ⅓ cup unsalted butter melted (or vegetable oil)
  • * ¾ cup granulated sugar
  • * 1 large egg
  • * 1 teaspoon vanilla extract
  • * 1½ cups all-purpose flour
  • * 1 teaspoon baking soda
  • * ½ teaspoon salt
  • **Optional Mix-Ins**
  • * ¾ cup chocolate chips
  • * ½ cup chopped walnuts
  • * ½ cup chopped pecans
  • * ½ cup blueberries
  • * 1 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  • Mash the ripe bananas in a large mixing bowl until mostly smooth, leaving a few small lumps for texture.
  • Stir in the melted butter, sugar, egg, and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and gently fold everything together just until no dry streaks remain. Do not overmix, or the muffins may become dense.
  • Fold in any optional mix-ins, such as chocolate chips or chopped walnuts.
  • Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  • Bake for 18–22 minutes, or until the tops are 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 before transferring them to a wire rack to cool completely.

Notes

* Use bananas with plenty of brown spots for the sweetest flavor.
* Avoid overmixing the batter to keep the muffins light and tender.
* Start checking for doneness at 18 minutes.
* Store in an airtight container at room temperature for up to 3 days.
* Freeze baked muffins for up to 3 months.