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banana bread muffins recipe

Banana Bread Muffins

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Soft, moist, and flavorful banana bread muffins made with overripe bananas. Perfect for breakfast, snacks, or meal prep. Freezer-friendly and beginner-approved.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 12 people
Course: baking
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 overripe bananas – mashed
  • 1/3 cup melted butter or neutral oil
  • 3/4 cup brown sugar – packed
  • 1 large egg – room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • Optional: 1/2 cup chocolate chips or chopped walnuts

Equipment

  • 1 Muffin tin 12-cup
  • 12 Paper liners optional but recommended
  • 1 mixing bowl large
  • 1 whisk for combining wet ingredients
  • 1 spatula for folding batter

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.
  2. Mash bananas in a large bowl until mostly smooth.
  3. Whisk in melted butter, brown sugar, egg, and vanilla until combined.
  4. In a separate bowl, whisk flour, baking soda, and salt.
  5. Gently fold dry ingredients into banana mixture until just combined.
  6. Stir in optional chocolate chips or walnuts.
  7. Divide batter evenly into muffin cups, filling about 3/4 full.
  8. Bake for 18–22 minutes, or until a toothpick comes out clean.
  9. Cool in pan for 5 minutes, then transfer muffins to a wire rack.

Nutrition

Calories: 190kcal

Notes

Use overripe or even frozen bananas for the sweetest flavor.
Store at room temperature up to 3 days, refrigerate for up to 6 days, or freeze up to 3 months.
For healthier muffins, replace half the flour with whole wheat flour and swap brown sugar with maple syrup

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