Banana Muffins
Prep: 10 min
Cook: 22 min
Total: 35 min
Yield: 12 muffins
The best thing to do with overripe bananas sitting on your counter. These muffins are tender, moist, and full of banana flavor — no mixer needed, just a bowl and a fork. They freeze beautifully, so make a double batch and have breakfast sorted for weeks.
Ingredients
- 3 large ripe bananas (the browner, the better)
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mash the bananas in a large bowl with a fork until mostly smooth (a few small chunks are fine — they add texture). Stir in the melted butter.
- Mix in the sugar, egg, and vanilla until combined.
- Add the flour, baking soda, salt, and cinnamon. Stir until just combined — the batter should still look slightly lumpy. Overmixing makes tough muffins.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Bake for 20-22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
Pro Tips
- The riper the bananas, the better the muffins. Brown-spotted or even completely black bananas have the most flavor and natural sweetness.
- If your bananas aren't ripe enough, roast them in their peels at 300°F for 15-20 minutes. They'll turn black and soften right up.
- Fill the muffin cups generously — slightly overfilling gives you that bakery-style domed top.
- These freeze perfectly. Cool completely, put in a zip-top bag, freeze for up to 3 months. Microwave 30 seconds to reheat.
Variations
- Chocolate chip banana muffins: Fold 3/4 cup chocolate chips into the batter.
- Walnut banana muffins: Add 1/2 cup chopped walnuts. Sprinkle a few on top before baking.
- Banana streusel muffins: Top with a crumble of 3 tbsp flour, 2 tbsp brown sugar, 1 tbsp cold butter.
- Healthy swap: Replace sugar with 1/3 cup honey, swap half the flour for whole wheat. Add 2 tbsp ground flaxseed.
Nutrition Facts
Per muffin (1 of 12)
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