There’s something about the smell of bananas baking that feels like a hug from the past. My grandma’s kitchen always carried that sweet warmth whenever she’d slip a tray of banana muffins into the oven. Simple, soft, and just sweet enough, these muffins turn overripe bananas into a treat you’ll crave again and again. This Banana Muffins Recipe is easy, cozy, and family-friendly the kind of recipe you’ll want to keep close.
This is one recipe you’ll definitely want to save – Pin it now for later!
Why You’ll Love This Banana Muffins Recipe
- ⏱ Quick to make for busy mornings
- 🌿 A healthy breakfast option with natural sweetness
- 🧁 Moist, soft banana muffins that stay tender
- 🍌 Great for using up overripe bananas
- 👨👩👧 Family-friendly and freezer-friendly
Tools and Preparation
- Mixing bowls – keep wet and dry ingredients separate for the best texture
- Measuring cups and spoons – accuracy matters in baking
- Whisk and spatula – for gentle mixing without overworking the batter
- Muffin tin (12-cup standard pan) – for even baking
- Paper liners – makes cleanup simple and keeps muffins moist
Ingredients
- 3 ripe bananas (mashed)
- 1/3 cup melted butter
- 3/4 cup sugar (or brown sugar for richer flavor)
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup chopped walnuts or chocolate chips
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, mash bananas until smooth. Stir in melted butter.
- Mix in sugar, beaten egg, and vanilla.
- Sprinkle baking soda and salt over the mixture, stir gently.
- Add flour and fold just until combined. Do not overmix.
- Stir in nuts or chocolate chips if using.
- Divide batter evenly among muffin cups.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool slightly before serving warm.
How to Serve Banana Muffins Recipe
- Enjoy warm with a pat of butter or drizzle of honey
- Pack in lunchboxes for a sweet midday snack
- Serve alongside coffee or tea for a cozy breakfast
- Add frosting for banana muffins to turn them into dessert
- Pair with yogurt and fruit for a balanced breakfast
Tips for Perfect Results
- Use very ripe bananas for the sweetest flavor.
- Don’t overmix the batter; lumpy is fine.
- Fill muffin cups about 2/3 full for even rise.
- For extra moisture, add a tablespoon of sour cream or Greek yogurt.
- Try freezing bananas ahead of time; thaw before mashing for easy prep.
Best Pairings / Side Dishes
These muffins pair beautifully with:
- Fresh fruit salad
- A warm cup of coffee or latte
- A spread of cream cheese or peanut butter
👉 They also go perfectly with my Effortless One-Bowl Banana Muffins Everyone Loves for a fresh, balanced breakfast table.
Common Mistakes to Avoid
- Using under-ripe bananas (not sweet enough).
- Overbaking—this dries out muffins quickly.
- Overmixing flour, leading to tough muffins.
- Forgetting paper liners, which can cause sticking.
Storage & Reheating Instructions
- Store muffins in an airtight container at room temperature up to 3 days.
- Refrigerate for up to 5 days.
- Freeze up to 3 months; thaw overnight or microwave for 20–30 seconds.
- To reheat, warm in the oven at 300°F for 5–7 minutes.
FAQs
Can I make these banana muffins with frozen bananas?
Yes! Just thaw and drain excess liquid before mashing.
Can I reduce the sugar?
Absolutely. You can cut down to 1/2 cup sugar for less sweetness.
How do I make these banana muffins gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free flour blend.
Can I add frosting for banana muffins?
Yes! A cream cheese or vanilla glaze makes these muffins dessert-worthy.
Final Thoughts
Banana muffins are proof that the simplest things can be the sweetest. They remind me of Sundays at my grandma’s table, with warm muffins cooling on a rack and family laughter filling the room. If you try this recipe, let me know in the comments – I love hearing your stories and kitchen wins!
Banana Muffins Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, mash bananas until smooth. Stir in melted butter.
- Mix in sugar, beaten egg, and vanilla.
- Sprinkle baking soda and salt over the mixture, stir gently.
- Add flour and fold just until combined. Do not overmix.
- Stir in nuts or chocolate chips if using.
- Divide batter evenly among muffin cups.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool slightly before serving warm.