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!
Equipment
- Muffin tin
- Mixing bowls
- - Potato masher or fork
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
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
- In a large bowl, mash bananas. Add egg, melted butter, and vanilla; stir to combine.
- In a separate bowl, whisk together flour, brown sugar, baking soda, and salt.
- Add dry mixture to wet and stir gently until just combined. Fold in any mix-ins.
- Divide batter among muffin cups, filling about ¾ full.
- Bake 15–21 minutes, until a toothpick comes out clean or with a few moist crumbs.
- 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!
- Don’t overmix the batter—this keeps muffins fluffy!