Name: Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 3/4 cup granulated sugar or brown sugar; 2 large eggs; 1/2 cup unsalted butter (melted) or vegetable oil; 1 tsp vanilla extract; 1/4 cup milk or buttermilk

Why You’ll Love This Recipe

These muffins are quick to make, require basic pantry ingredients, and deliver bakery-style results without the fuss. They’re naturally sweetened by ripe bananas, can be customized with add-ins like nuts or chocolate chips, and freeze beautifully for future breakfasts.

Ingredients

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

Ripe bananas, mashed
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar or brown sugar
Eggs
Unsalted butter or vegetable oil, melted
Vanilla extract
Milk or buttermilk

Directions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, mash the bananas until smooth.
Whisk in sugar, eggs, melted butter, vanilla, and milk until well combined.
Gently fold in the dry ingredients until just combined—do not overmix.
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Servings and timing

Makes 12 muffins.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Chocolate Chip: Fold in 1 cup of mini or regular chocolate chips.
Nutty: Add 1/2 cup chopped walnuts or pecans for crunch.
Healthy Swap: Use whole wheat flour and reduce sugar for a wholesome version.
Spiced: Add 1 teaspoon cinnamon or pumpkin pie spice.
Tropical Twist: Mix in shredded coconut or pineapple bits.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week, or freeze for up to 3 months.
Reheat in the microwave for 10–15 seconds for that fresh-baked warmth.

FAQs

Can I use frozen bananas?

Yes, thaw and drain any excess liquid before mashing.

How ripe should the bananas be?

They should be very ripe with lots of brown spots for maximum sweetness.

Can I make mini muffins instead?

Yes, bake for 10–12 minutes instead of 20.

Can I use oil instead of butter?

Yes, use the same amount of vegetable or coconut oil.

How do I keep muffins moist?

Avoid overbaking and store them in an airtight container.

Can I make them dairy-free?

Yes, use plant-based milk and oil instead of butter.

Can I add berries?

Yes, blueberries or raspberries work well—coat them in a little flour to prevent sinking.

How do I make them gluten-free?

Use a 1:1 gluten-free flour blend.

Can I reduce the sugar?

Yes, you can cut the sugar by 1/3 without greatly affecting texture.

Do they taste like banana bread?

Yes, but they have a lighter, fluffier texture.

Conclusion

Banana Muffins are an easy, delicious way to turn overripe bananas into a warm, comforting treat. With endless flavor variations and a quick bake time, they’re a reliable recipe you’ll reach for again and again.