Banana Bread Muffins

There’s something undeniably comforting about the aroma of freshly baked banana bread muffins wafting through your home. These delightful treats come together quickly, taking just about 30 minutes from prep to oven. One reason they work so well is that the moistness from the bananas ensures a tender crumb.

This recipe is perfect for anyone looking for a simple yet delicious snack or breakfast treat. Whip them up for a cozy weekend morning or as an after-school snack. If you want to prep ahead, you can store the batter in the fridge overnight!

Why You’ll Love This Recipe

• The muffins have a moist texture thanks to ripe bananas.
• They are ready in just 15-20 minutes of baking.
• The flavor profile is beautifully balanced with sweetness and vanilla.
• They’re incredibly easy to make, perfect for bakers of all levels.

What You’ll Need

Here’s what you need to gather for your banana bread muffins:

For the Muffins

• 3 ripe bananas
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour

Note: Ripe bananas should have many brown spots for sweetness.

Substitutions & Swaps

• Use coconut oil instead of butter.
• Swap sugar for brown sugar for richer flavor.
• Replace all-purpose flour with whole wheat flour.
• Use a chia egg for a vegan option.

How to Make It

Get ready to bake these delicious muffins in just a few easy steps!

Mash bananas

In a mixing bowl, mash the ripe bananas with a fork until smooth.

Stir in butter

Add the melted butter to the mashed bananas and stir until combined.

Mix in baking soda and salt

Sprinkle the baking soda and a pinch of salt into the mixture, stirring gently.

Add sugar, egg, and vanilla

Mix in the sugar, beaten egg, and vanilla extract until fully incorporated.

Combine with flour

Gently fold in the flour until just combined—be careful not to overmix.

Pour into muffin tin

Pour the batter into a greased muffin tin, filling each cup about 2/3 full.

Bake the muffins

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, for up to 3 months.
Reheat: Microwave for 15-20 seconds or until warm.

Tips for Best Results

• Use overripe bananas for maximum flavor and moisture.
• Do not overmix the batter; it should be lumpy.
• Check muffins at 15 minutes to avoid overbaking.
• Let muffins cool completely before storing.

Serving Suggestions

• Serve warm with butter or cream cheese.
• Pair with a warm cup of coffee or tea.
• Great for brunch gatherings or picnics.