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Freshly baked banana bread muffins on a cooling rack

Banana Bread Muffins

Delicious and easy-to-make Banana Bread Muffins that combine sweetness and nostalgia, perfect for any occasion!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 very ripe bananas, mashed well The riper, the better!
  • 1/3 cup melted butter, slightly cooled You can substitute with coconut oil for a tropical twist.
  • 1/2 cup sugar Can be substituted with honey or maple syrup.
  • 1 large egg, beaten Can substitute with a flax egg for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 1/2 cups all-purpose flour, spooned and leveled Avoid overmixing.
Optional mix-ins
  • chocolate chips For added sweetness.
  • chopped walnuts For a crunchy texture.
  • a sprinkle of cinnamon For added warmth.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, stir the mashed bananas with the melted butter.
  3. Add the sugar, beaten egg, and vanilla extract, mixing until just combined.
  4. Sprinkle the baking soda and salt over the banana mixture and stir briefly.
  5. Gently fold in the flour until no streaks remain (don’t overmix!).
  6. If using, fold in your optional mix-ins.
  7. Scoop the batter into the lined muffin cups, filling each about ¾ full.
  8. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  9. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Notes

These muffins can be stored at room temperature for up to 3 days, or in the fridge or freezer for longer storage. Reheat in the oven or microwave.