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BananaMuffins

These moist and fluffy banana muffins are the perfect way to use up ripe bananas. Easy to make, delicious for breakfast or snacks, and customizable with chocolate chips, nuts, or streusel topping. A true comfort food that’s both versatile and irresistible.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 1/3 cup melted butter unsalted
  • 1/2 cup granulated sugar or honey/maple syrup for a healthier option
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • Optional add-ins:
  • 1/2 cup chocolate chips for banana muffins with chocolate chips
  • 1/2 cup chopped walnuts or pecans for banana nut muffins
  • Streusel topping for banana streusel muffins

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, mash the ripe bananas until smooth. Stir in the melted butter.
  3. Mix in sugar, beaten egg, and vanilla extract until well combined.
  4. Add baking soda and salt, then gently fold in the flour. Do not overmix.
  5. Stir in optional add-ins like chocolate chips or nuts.
  6. Divide the batter evenly into 12 muffin cups (about 3/4 full).
  7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow muffins to cool for 5 minutes in the tin, then transfer to a wire rack.

Notes

  • For healthy muffins recipes, swap white flour for whole wheat or oat flour and use natural sweeteners.
  • To make bakery style banana muffins, start baking at 400°F (200°C) for 5 minutes, then reduce to 350°F (175°C) for the remaining time.
  • Muffins can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 2 months.