Few things in life are quite as comforting as a batch of warm, homemade Banana Muffins straight from the oven. Perfectly moist and bursting with sweet banana flavor, this classic recipe is a must-have for breakfast, snacking, or anytime you need a little pick-me-up. Whether you’re a seasoned baker or just starting out, you’ll love how easy these come together with pantry staples — and of course, those ripe bananas waiting on the counter! Gather your favorite mug of coffee or glass of milk, because these Banana Muffins are about to become your new favorite treat.
Ingredients You’ll Need
What I love most about this Banana Muffins recipe is just how simple, yet essential, each ingredient is to creating the perfect texture and flavor. Every item adds a special something — from moisture to sweetness, flavor, and color. Let’s take a closer look at why they matter.
- Ripe Bananas (3, mashed): The riper, the better! They add incredible moisture and natural sweetness, making these muffins extra flavorful.
- Unsalted Butter (½ cup, melted): Melted butter brings in richness and creates a tender crumb.
- Granulated Sugar (¾ cup): Just the right amount to balance the bananas, giving each bite gentle sweetness.
- Large Egg (1): Eggs bind everything together and help the muffins rise beautifully.
- Vanilla Extract (1 teaspoon): A splash of vanilla rounds out the flavors with its warm, comforting aroma.
- All-Purpose Flour (1½ cups): This gives structure to the muffins without making them dense.
- Baking Soda (1 teaspoon): The secret to fluffy Banana Muffins — gives them just the right rise.
- Salt (½ teaspoon): Just a pinch makes all the other flavors pop!
- Ground Cinnamon (½ teaspoon, optional): For an extra cozy, aromatic touch that plays beautifully with banana.
How to Make Banana Muffins
Step 1: Prep Your Tools and Ingredients
Before you even start mixing, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent any sticking. Gather all your ingredients and mash those ripe bananas well — this step makes sure your Banana Muffins come out super moist and smooth.
Step 2: Mix the Wet Ingredients
In a large bowl, combine your mashed bananas and melted butter. Stir together until everything is fully combined and silky. Next, stir in the sugar, egg, and vanilla extract. Mixing these together thoroughly ensures your muffins will have a beautiful, even crumb and rich flavor throughout.
Step 3: Combine the Dry Ingredients
Grab another bowl and whisk together your flour, baking soda, salt, and cinnamon (if you’re using it). Mixing these separately helps evenly distribute the leavening and spices, so you never get any clumps of baking soda in one bite.
Step 4: Bring the Wet and Dry Together
Add the dry mixture into your banana mixture and stir gently until just combined. This is the moment you want to avoid overmixing — a few small streaks of flour are totally fine. Overmixing can make your Banana Muffins tough, so a gentle touch will reward you with tender, soft muffins every time.
Step 5: Fill and Bake
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Slide the tin into your preheated oven and bake for 18 to 22 minutes. When a toothpick inserted into the center comes out clean or with just a few crumbs, the muffins are ready! Let them cool in the pan for 5 minutes before transferring to a wire rack to finish cooling.
How to Serve Banana Muffins
Garnishes
Fresh from the oven, Banana Muffins taste incredible all on their own! But for a little extra flair, try sprinkling the tops with a dusting of powdered sugar, a handful of chopped walnuts, or even a few chocolate chips right before baking. Adding thin banana slices on top before baking gives an inviting, rustic look.
Side Dishes
Banana Muffins pair beautifully with so many breakfast and snack options! Enjoy them alongside a creamy Greek yogurt parfait, a steaming mug of coffee, or a simple fruit salad for a balanced, satisfying start to your day. They’re also wonderful with a pat of butter or a drizzle of honey.
Creative Ways to Present
Looking to wow your guests or family? Try serving Banana Muffins on a wooden board with little bowls of honey, nut butter, or chocolate spread for fun dipping. Turn them into mini banana muffin trifles by layering broken muffin pieces with whipped cream or yogurt in pretty glasses. You can also use decorative muffin liners and display them on a tiered cake stand for a breakfast buffet feel.
Make Ahead and Storage
Storing Leftovers
If you manage to have any Banana Muffins left after baking, store them in an airtight container at room temperature for up to 3 days. Placing a paper towel under the muffins helps absorb any extra moisture and keeps them from getting soggy.
Freezing
Banana Muffins are fantastic for freezing, making them a perfect grab-and-go breakfast or snack. Once fully cooled, wrap each muffin individually in plastic wrap or foil, then place them in a sealable freezer bag. They’ll stay fresh for up to 3 months, ready to thaw whenever a muffin craving strikes.
Reheating
To bring your muffins back to that just-baked warmth, pop them in the microwave for about 20–30 seconds, or place them in a 300°F oven for 5–10 minutes. This makes them taste like they just came out of the oven — soft, fragrant, and irresistible.
FAQs
Can I use frozen bananas for Banana Muffins?
Yes! Thaw frozen bananas completely, then drain any excess liquid and mash as usual. They work beautifully and often add an extra boost of sweetness.
What if I want to add nuts or chocolate chips?
Feel free to fold in about ½ cup of your favorite add-ins, like chopped walnuts or chocolate chips, after combining the wet and dry ingredients. This adds crunch or chocolaty richness to each bite.
Can I make these Banana Muffins gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Be sure to check that your other ingredients are certified gluten-free as well.
How do I know when my Banana Muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re ready. The tops should also look golden and slightly domed.
Do I have to use cinnamon?
Not at all! Cinnamon is an optional ingredient that adds warmth and additional flavor, but leave it out if you prefer a more classic banana flavor profile.
Final Thoughts
There’s truly something magical about baking a batch of Banana Muffins from scratch. With their moist crumb, sweet banana aroma, and endless opportunities for customization, they’re a win for any home baker. I hope you’ll give these a try — and maybe share a few, too (if you can bear to part with them)!
Print
Banana Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Banana Muffins are a delightful treat that are perfect for breakfast or as a snack. Moist and flavorful, with the natural sweetness of ripe bananas, they are quick and easy to make.
Ingredients
For the muffins:
- 3 ripe bananas (mashed)
- 1/2 cup unsalted butter (melted)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
- Mix wet ingredients: In a large bowl, combine mashed bananas and melted butter. Stir in the sugar, egg, and vanilla extract until well mixed.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Combine wet and dry ingredients: Add the dry ingredients to the banana mixture and stir just until combined—do not overmix.
- Bake: Divide the batter evenly among the muffin cups. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add 1/2 cup chopped walnuts or chocolate chips for variation.
- These muffins freeze well and make a great grab-and-go breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
