Banana Muffins Recipe

Why You’ll Love This Recipe

Banana Muffins are a classic and comforting baked good, perfect for breakfast, snacking, or even dessert. Made with ripe bananas, they are moist, flavorful, and easy to make. These muffins come together quickly and are a great way to use overripe bananas, offering a sweet, tender crumb with a hint of warm spices.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
ripe bananas
granulated sugar
brown sugar
unsalted butter or oil
eggs
baking soda
baking powder
salt
vanilla extract
ground cinnamon (optional)
milk or yogurt (for extra moisture)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

In a large bowl, mash the ripe bananas until smooth.

Add granulated sugar, brown sugar, eggs, melted butter (or oil), milk (or yogurt), and vanilla extract. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using.

Gradually add the dry ingredients to the banana mixture and stir until just combined. Do not overmix.

Scoop the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 10 minutes
Baking time: 18-22 minutes
Cooling time: 10 minutes
Total time: 40 minutes

Variations

Add chocolate chips, chopped walnuts, or pecans for extra texture.
Sprinkle coarse sugar or oats on top for a crunchy topping.
Use whole wheat flour for a healthier twist.
Mix in shredded coconut or dried fruit for added flavor.

storage/reheating

Store Banana Muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, microwave for 15-20 seconds or warm in a low oven for a few minutes.

FAQs

Can I use frozen bananas?

Yes, thaw them first and drain excess liquid before using.

Can I make these muffins vegan?

Yes, use plant-based milk, oil instead of butter, and a flax egg substitute.

Why are my muffins dense?

Avoid overmixing the batter and ensure your leavening agents are fresh.

Can I use self-rising flour?

Yes, but omit the baking powder and salt.

Can I double the recipe?

Yes, just divide into two muffin pans or bake in batches.

How ripe should the bananas be?

Very ripe with brown spots—they’ll add the most flavor and sweetness.

Can I make mini muffins?

Yes, reduce baking time to 10-12 minutes and check for doneness.

Do I need a stand mixer?

No, a whisk or wooden spoon works perfectly.

Can I use honey or maple syrup?

Yes, substitute for sugar but adjust the liquid slightly.

Should I refrigerate the batter overnight?

It’s best to bake immediately for ideal texture, but a short rest is fine.

Conclusion

Banana Muffins are a simple, satisfying treat that can be customized to your taste and made ahead for busy mornings. With their soft texture and natural sweetness, they’re a great way to use up ripe bananas and bring a comforting homemade touch to your kitchen.

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