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Quick & Easy Banana Muffins

Banana Muffins

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There’s nothing quite like the comforting aroma of fresh banana muffins baking in the oven. This recipe is perfect for using up those overripe bananas on your counter. With just a few ingredients and steps, you’ll have tender, golden-brown muffins that are ready in no time.

Ideal for Breakfast or a Quick Snack

Banana muffins can often be dry or lacking in flavor, but not these! The combination of mashed bananas, melted butter, and a hint of warm spices makes them super moist and flavorful. Plus, they bake up beautifully with a light, fluffy texture and just the right amount of sweetness.

These muffins are delicious as is, but you can also mix in chopped walnuts, pecans, or chocolate chips for an extra twist. They’re easy to make, and even easier to enjoy!

Ingredients for Quick & Easy Banana Muffins

  • All-purpose flour – Provides the structure for these muffins. Be sure to spoon and level your flour for the best results.
  • Baking powder and baking soda – These leavening agents help the muffins rise and become light and fluffy.
  • Salt – Enhances the flavor and balances the sweetness of the muffins.
  • Ground cinnamon and nutmeg – Adds warmth and depth to the banana flavor, making the muffins extra cozy and delicious.
  • Mashed ripe bananas – The star ingredient, bananas add natural sweetness and moisture.
  • Melted butter or coconut oil – Adds richness and keeps the muffins moist. Use coconut oil for a dairy-free option.
  • Brown sugar or coconut sugar – Sweetens the muffins and adds a subtle caramel note. Coconut sugar can be used as a refined sugar-free alternative.
  • Large egg – Binds the ingredients together and helps with the texture.
  • Pure vanilla extract – Adds a lovely hint of flavor that complements the bananas and spices.
  • Milk – Provides additional moisture. You can use any milk you prefer, including non-dairy options.
  • Optional mix-ins – Customize your muffins with chopped walnuts, pecans, or chocolate chips for added texture and flavor.

How to Make Quick & Easy Banana Muffins

Making banana muffins is super simple, and you only need one bowl for the wet ingredients and another for the dry. Here’s how to whip up a batch of these delicious muffins:

  1. Prepare your muffin tin and preheat the oven – Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Preheat the oven to 425°F (218°C).
  2. Combine dry ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Mix the wet ingredients – In a large bowl, mash the bananas. Add the melted butter, brown sugar, egg, vanilla extract, and milk. Whisk or beat on medium speed until well combined.
  4. Combine wet and dry ingredients – Pour the dry ingredients into the bowl with the wet ingredients and mix until just combined. If you’re adding nuts or chocolate chips, fold them in now.
  5. Spoon the batter into the muffin tin – Fill each muffin cup to the top for nice, domed muffins.
  6. Bake – Bake the muffins for 5 minutes at 425°F, then lower the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for an additional 16–18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  7. Cool and enjoy – Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling. Serve warm or at room temperature.
Quick Easy Banana Muffins

How Long To Bake Banana Muffins

Banana muffins bake quickly, but getting the timing right ensures they’re perfectly baked. Here’s a simple guide:

  • Regular muffins: Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 16–18 minutes, or until a toothpick comes out clean.
  • Mini muffins: Bake at 350°F for 12–14 minutes.

These muffins are best enjoyed fresh, but they also store well for later enjoyment.

Storing and Freezing Banana Muffins

Storing: Keep your banana muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Freezing: For longer storage, freeze the muffins in an airtight container or zip-top bag for up to 3 months. Let them thaw at room temperature or warm them in the microwave before serving.

Tips for Perfect Muffins Every Time

  • Use ripe bananas for the best flavor and sweetness.
  • Don’t overmix the batter once the dry ingredients are added. Overmixing can make muffins dense.
  • Adjust baking time as needed, especially if your muffins are larger or smaller than standard.
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Banana Muffins

Quick & Easy Banana Muffins


  • Author: Sally
  • Total Time: 22 minute
  • Yield: 12 muffins 1x

Description

Enjoy these quick, easy, and delicious banana muffins any time of the day! Moist, tender, and full of banana flavor, they’re perfect for breakfast or as a tasty snack.


Ingredients

Scale

1 and 1/2 cups (188g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 and 1/2 cups (345g) mashed ripe bananas (3 large or 4 medium)

6 Tablespoons (85g) unsalted butter, melted

2/3 cup (135g) packed brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 Tablespoons (30ml) milk

Optional: 1 cup chopped walnuts, pecans, or chocolate chips


Instructions

  1. Preheat oven to 425°F (218°C). Prepare a 12-count muffin pan with nonstick spray or liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Mash the bananas in a large bowl. Add melted butter, brown sugar, egg, vanilla extract, and milk. Mix until well combined.
  4. Add dry ingredients to the wet ingredients and stir until just combined. Fold in nuts or chocolate chips if desired.
  5. Fill muffin cups to the top with batter. Bake for 5 minutes at 425°F, then lower the temperature to 350°F and bake for an additional 16–18 minutes, until a toothpick inserted comes out clean.
  6. Cool muffins in the pan for 5 minutes before transferring them to a wire rack.

Notes

  • Ripe Bananas: For the best flavor, use overripe bananas that are heavily speckled or nearly all brown. They’re sweeter and blend easily into the batter.
  • Customizing Add-Ins: These muffins are versatile! Feel free to add up to 1 cup of your favorite mix-ins like chocolate chips, chopped nuts, or even dried fruits for extra texture and flavor.
  • Using Coconut Oil or Sugar: You can substitute melted coconut oil for butter and coconut sugar for brown sugar if you prefer a dairy-free or refined sugar-free option.
  • Batter Consistency: This batter is meant to be thick. It helps the muffins rise higher and bake with nice domed tops.
  • Storage Tips: Keep the muffins fresh by storing them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Thaw frozen muffins at room temperature or warm them briefly in the microwave.
  • Mini Muffin Adjustment: For mini muffins, reduce the baking time to 12–14 minutes at 350°F (177°C) after the initial 5-minute bake at 425°F.
  • Prep Time: 10 minutes
  • Cook Time: 21–23 minutes

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