Banana Muffins

Banana Muffins are a soft, moist, and flavorful breakfast or snack option made with overripe bananas and pantry staples. These muffins are perfect for using up bananas that are a little too far gone for eating but ideal for baking. They come together quickly and fill the kitchen with a warm, comforting aroma.

Why You’ll Love This Recipe

I love this recipe because it’s a no-fuss, one-bowl kind of muffin. It’s the kind of go-to bake I make on a weekend morning or toss together for a weekday snack. The muffins turn out perfectly soft, sweet, and golden every time, and they’re easy to customize with my favorite mix-ins like nuts or chocolate chips. Plus, it’s a great way for me to use bananas instead of wasting them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Overripe bananas

• Granulated sugar

• Brown sugar

• Eggs

  • Butter (melted)

  • Vanilla extract

  • All-purpose flour

  • Baking soda

  • Salt

  Directions

  1. I start by preheating the oven to 350°F and lining a muffin tin with paper liners or greasing it well.

  2. In a large mixing bowl, I mash the bananas until smooth.

  3. I stir in the granulated sugar, brown sugar, eggs, melted butter, and vanilla until fully combined.

  4. Then, I add in the flour, baking soda, and salt, stirring just until the batter is mixed—I’m careful not to overmix.

  5. I divide the batter evenly among the muffin cups, filling each about 2/3 full.

  6. They bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

  7. I let them cool in the pan for a few minutes before transferring them to a wire rack.

  Servings and Timing

  This recipe makes 12 standard-sized muffins. The prep time is around 10 minutes, and baking takes about 20–22 minutes. I usually allow a few extra minutes for cooling before serving.

  Variations

  • Add-ins: I often add chocolate chips, chopped walnuts, or pecans for extra flavor and texture.

  • Spiced version: Sometimes I mix in a little cinnamon or nutmeg to warm up the flavor.

  • Mini muffins: I use a mini muffin pan for bite-sized versions—great for kids or on-the-go snacking.

  • Healthier twist: I substitute half the flour with whole wheat flour and reduce the sugar slightly.

  Storage/Reheating

  I store the muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5 days. For longer storage, I freeze them in a zip-top bag and reheat in the microwave for 20–30 seconds for a quick, warm muffin.

  FAQs

  Can I use frozen bananas?

  Yes, I thaw and drain frozen bananas before using them. They work just as well and are a great option when I don’t have fresh overripe bananas.

  Can I make these muffins dairy-free?

  Absolutely. I substitute the butter with a plant-based alternative or use oil instead, and they still come out great.

  Why are my muffins dense?

  Overmixing the batter can make the muffins dense. I stir just until the ingredients are combined for a soft, tender crumb.

  Can I use a sugar substitute?

  Yes, I’ve had success using coconut sugar or maple syrup in place of granulated sugar, though the texture might vary slightly.

  How ripe should the bananas be?

  The riper, the better. I use bananas that are deeply speckled or even black on the outside—they add the most natural sweetness and moisture.

  Conclusion

  Banana Muffins are a classic, comforting treat I never get tired of making. Whether I keep them plain or load them up with chocolate or nuts, they always bake up fluffy, moist, and full of banana flavor. It’s one of those simple recipes I rely on again and again for a quick breakfast or cozy snack.

   

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  Banana Muffins

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  • Author: Linda
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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  Description

  Banana Muffins are soft, moist, and bursting with natural banana flavor—perfect for breakfast, snacks, or anytime you need a quick and comforting treat. Made in one bowl with ripe bananas and pantry staples, these easy Banana Muffins are ready in under 30 minutes and ideal for customizing with your favorite add-ins like chocolate chips or nuts.

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  Ingredients

  • Overripe bananas
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Melted butter
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt

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  Instructions

  • Preheat oven to 350°F and line a muffin tin with paper liners or grease it well.
  • In a large mixing bowl, mash bananas until smooth.
  • Stir in granulated sugar, brown sugar, eggs, melted butter, and vanilla until well combined.
  • Add flour, baking soda, and salt. Stir until just combined—do not overmix.
  • Divide batter evenly among muffin cups, filling each about 2/3 full.
  • Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool muffins in the pan for a few minutes before transferring to a wire rack.

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  Notes

  • Add chocolate chips, walnuts, or pecans for extra texture and flavor.
  • For a spiced version, mix in cinnamon or nutmeg.
  • Substitute half the flour with whole wheat for a healthier twist.
  • Use a mini muffin tin for bite-sized muffins.
  • Frozen bananas work well—just thaw and drain first.