banana bread muffins

Fluffy Banana Bread Muffins

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Banana bread muffins are one of those nostalgic recipes that bring comfort with every bite. These fluffy, golden muffins are moist, lightly sweetened, and packed with rich banana flavor—perfect for breakfast, snacks, or lunchboxes. The best part? They’re incredibly easy to make using pantry staples and those spotty bananas you thought were past their prime. Whether you’re a baking beginner or seasoned home cook, this recipe guarantees soft, bakery-style muffins that taste amazing every time.

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Why You’ll Love This Recipe

banana bread muffins this recipe
  • ⏱️ Quick & Easy: Just 10 minutes to prep, and 20 to bake!
  • 🍌 Great Use of Overripe Bananas: Perfect way to save food and add flavor.
  • 🧁 Soft, Fluffy Texture: Light, tender crumb every time.
  • 🔁 Endlessly Customizable: Add chocolate chips, nuts, or keep it classic.
  • ❄️ Freezer-Friendly: Make now, enjoy later!

These banana bread muffins are your go-to for a no-fuss, feel-good baked treat.

Ingredients

🍌 For the Muffins:

  • 4 medium overripe bananas, mashed
  • 1 cup all-purpose flour
  • ¾ cup packed light brown sugar
  • ⅓ cup melted butter (cooled slightly)
  • 1 large egg, beaten
  • ½ tbsp vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt

🍫 Optional Add-Ins:

  • ½ cup chocolate chips
  • ½ cup crushed walnuts or pecans

Tip: Use bananas with lots of brown spots or mostly brown skin for best flavor and texture.

Instructions

🔥 Step 1: Prep Oven & Pan

  • Preheat oven to 375°F (190°C).
  • Line a 12-cup muffin tin with paper liners.

🍌 Step 2: Make the Banana Mixture

  • In a large mixing bowl, mash bananas until smooth.
  • Stir in beaten egg, melted butter, and vanilla until well combined.

🥄 Step 3: Mix Dry Ingredients

  • In a separate bowl, whisk together flour, brown sugar, baking soda, and salt.

🧁 Step 4: Combine & Fold

  • Add dry ingredients to the wet mixture. Stir just until combined—do not overmix.
  • Fold in chocolate chips and/or walnuts if using.

🧁 Step 5: Fill & Bake

  • Fill each muffin cup ¾ full with batter.
  • Bake for 15–21 minutes, or until a toothpick comes out with moist crumbs.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

🍽️ Step 6: Serve or Store

  • Serve warm with butter, or cool completely for storage.

Recipe Details & Nutrition

banana bread muffins

⏱️ Time Breakdown:

  • Prep Time: 10–15 minutes
  • Cook Time: 15–21 minutes
  • Total Time: ~25–36 minutes
  • Yield: 12 standard muffins

🔬 Estimated Nutrition (Per Muffin – without optional mix-ins):

  • Calories: ~80–100
  • Carbohydrates: ~10g
  • Sugar: ~6g
  • Fat: ~4g
  • Protein: ~1–2g

Tips & Variations

💡 Tips for Success:

  • Use overripe bananas (brown spots = natural sweetness).
  • Don’t overmix the batter—it’ll make the muffins tough.
  • Let butter cool before mixing to avoid scrambling the egg.
  • Use paper towels in your storage container to absorb excess moisture.

🔁 Fun Variations:

  • 🍫 Choco-Banana Muffins: Fold in chocolate chips for a kid-favorite version.
  • 🥥 Tropical: Add shredded coconut and a dash of cinnamon.
  • 🧁 Mini Muffins: Use a mini muffin tin and reduce bake time to 10–13 mins.
  • 🌾 Whole Wheat: Use 50/50 white and whole wheat flour for more fiber.
banana bread muffins

Fluffy Banana Bread Muffins

Moist, one-bowl banana bread muffins made with simple ingredients and bursting with real banana flavor. Freezer-friendly and perfect for busy mornings!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • #### Muffins:
  • – 4 medium overripe bananas mashed
  • – 1 cup all-purpose flour
  • – ¾ cup packed brown sugar
  • – ⅓ cup melted butter or coconut oil
  • – 1 large egg beaten
  • – ½ tbsp vanilla extract
  • – 1 tsp baking soda
  • – ¼ tsp salt
  • #### Optional Add-Ins:
  • – ½ cup chocolate chips
  • – ½ cup chopped walnuts or pecans

Equipment

  • Muffin tin
  • Mixing bowls
  • – Potato masher or fork

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
  2. In a large bowl, mash bananas. Add egg, melted butter, and vanilla; stir to combine.
  3. In a separate bowl, whisk together flour, brown sugar, baking soda, and salt.
  4. Add dry mixture to wet and stir gently until just combined. Fold in any mix-ins.
  5. Divide batter among muffin cups, filling about ¾ full.
  6. Bake 15–21 minutes, until a toothpick comes out clean or with a few moist crumbs.
  7. Cool 5 minutes in pan, then transfer to wire rack.

Notes

– Best with very ripe bananas.
– Don’t overmix the batter—this keeps muffins fluffy!

FAQs

Can I freeze banana bread muffins?
Yes! Wrap cooled muffins individually in plastic and freeze in a zip-top bag for up to 3 months. Thaw overnight or microwave 30 seconds to serve.

What if my bananas aren’t ripe enough?
Place them in a 300°F oven (in their peels) for 15–20 minutes until dark brown and soft.

Can I make these muffins dairy-free?
Yes! Use melted coconut oil or a dairy-free butter alternative instead of regular butter.

How do I make these muffins less sweet?
Reduce the brown sugar to ½ cup for a more subtly sweet version.

Conclusion + SEO Ending

These banana bread muffins are proof that the simplest recipes are often the best. They come together fast, taste incredible warm or cold, and can be customized for any craving. Whether you’re baking them for a busy weekday breakfast or as a cozy weekend treat, this is a foolproof recipe that always delivers. So grab those ripe bananas and let’s get baking!

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