Description
These banana muffins are soft, moist, and golden with just the right amount of sweetness. Perfect for breakfast, snacks, or meal prep, this one-bowl recipe is quick, beginner-friendly, and endlessly customizable.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
Wet Ingredients:
- 3 ripe bananas, mashed (about 1¼ cups)
- ¾ cup white sugar
- 1 egg, room temperature
- ⅓ cup melted butter (or vegetable oil)
- 1 tsp vanilla extract
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
- Mix Wet Ingredients: In a large bowl, mash bananas. Add sugar, egg, melted butter, and vanilla. Whisk to combine.
- Add Dry Ingredients: Sprinkle flour, baking soda, baking powder, salt, and cinnamon over wet mixture. Gently fold until just combined—do not overmix.
- Fill Muffin Cups: Divide batter evenly into muffin cups, filling about ¾ full. Optional: sprinkle tops with brown sugar or chopped nuts.
- Bake: Bake for 18–22 minutes or until a toothpick comes out clean. Cool 5 minutes in the pan, then transfer to a wire rack.
Notes
- Use very ripe bananas: Brown and spotty bananas provide the best flavor and moisture.
- Customize: Add chocolate chips, nuts, or blueberries for variety.
- Storage: Store at room temp for 3 days or freeze for up to 2 months.
- Don’t overmix: Mix just until combined for light, fluffy texture.
- Make it healthier: Swap half the flour for whole wheat or reduce sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Banana Muffins, Easy Banana Muffin Recipe, Banana Bread Muffins, Quick Banana Muffins, Moist Banana Muffins