Print

Easy Banana Muffins

Easy Banana Muffins
Print Recipe

Easy Banana Muffins are a quick, moist, and flavorful baked treat perfect for breakfast, snacks, or dessert. Made with ripe bananas and simple pantry staples, this recipe yields tender, fluffy muffins that are customizable and kid-friendly, ideal for turning overly ripe bananas into something delightful.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup melted butter (or oil for dairy-free)
  • 3/4 cup sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free baking blend for gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans (nutty upgrade)
  • 1/2 cup chocolate chips or cocoa nibs (chocolate lovers)
  • 1/2 to 1 teaspoon ground cinnamon, nutmeg, or allspice (spiced delight)

Instructions

  1. Prepare Your Ingredients: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. In a large bowl, mash the ripe bananas until mostly smooth with a few lumps remaining for texture.
  2. Mix Wet Ingredients: To the mashed bananas, add melted butter (or oil), sugar, egg, and vanilla extract. Stir everything together until well combined and creamy, forming a moist and flavorful base.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even rising and a soft crumb.
  4. Blend Wet and Dry: Gradually add the dry ingredients to the wet banana mixture, folding gently with a spatula just until incorporated. Avoid overmixing to keep muffins tender and light. Fold in optional add-ins if using.
  5. Portion and Bake: Evenly divide the batter among the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for a few minutes before removing from the tin.

Notes

  • Use very ripe bananas for maximum sweetness and flavor.
  • Do not overmix the batter; stir only until the flour disappears.
  • Use room temperature egg and butter for even mixing.
  • Add mix-ins gently at the end to avoid breaking them up.
  • Check oven temperature with a thermometer for accurate baking times.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze individually wrapped muffins for up to 3 months.
  • Reheat muffins in microwave for 15-20 seconds or in a toaster oven to refresh texture.

Nutrition

Keywords: banana muffins, easy muffins, ripe bananas, quick breakfast, gluten-free muffins, dairy-free option, banana snack, homemade muffins

Find it online: https://marygourmet.com/easy-banana-muffins/