Description
Quick & easy banana muffins are moist, tender, and naturally sweet from ripe bananas. Perfect for breakfast, snacks, or meal prep, these muffins are simple to make and easily customizable for gluten-free or dairy-free diets. With wholesome ingredients and irresistible flavor, they’re a favorite for all skill levels.
Ingredients
Scale
Base Muffin Ingredients:
- 3 medium ripe bananas, mashed
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup melted butter (or oil for dairy-free)
- 1 teaspoon vanilla extract
Optional Add-ins:
- Chocolate chips
- Chopped nuts
- Cinnamon
- Coarse sugar for topping
Substitution Options:
- Whole wheat flour or almond flour
- Coconut sugar instead of granulated
- Maple syrup or applesauce
- Coconut oil or vegetable oil
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a mixing bowl, mash the bananas until mostly smooth with small chunks for texture.
- In a separate bowl, whisk together flour, sugar, baking soda, and salt.
- Mix the mashed bananas, eggs, melted butter, and vanilla into the dry ingredients until just combined. Do not overmix.
- Fold in any desired add-ins like chocolate chips or nuts.
- Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
- Sprinkle coarse sugar on top if desired.
- Bake for 18–20 minutes, or until golden and a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum flavor and moisture.
- Add yogurt or sour cream for extra tenderness.
- Frozen bananas work thaw and pat dry before using.
- Store at room temperature for 2–3 days or freeze up to 2 months.
- Refrigerated batter can be held up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~180
- Sugar: ~12g
- Sodium: ~150mg
- Fat: ~8g
- Saturated Fat: ~4g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~25g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: ~30mg