I’m about to share with you the ultimate banana muffins recipe. These are the muffins that will win over any crowd (and by crowd, I mean your family, your friends, or just yourself on a cozy morning with coffee). I can’t even tell you how many times we’ve made these—think overripe bananas sitting on the counter just begging to be transformed into something amazing. And voilà, these muffins deliver every time.
They’re fluffy, tender, and just the right amount of sweet. And what’s even better? They’re super easy. You probably have everything you need in your pantry right now—this recipe is so forgiving that even if you’re missing an ingredient or two, there’s usually a quick fix. You’re going to love how these make your house smell like a little bakery.
What You’ll Need
The Bananas: So let’s start with the star of the show—bananas! You need ripe ones, the spottier, the better. I’m talking those forgotten bananas that look a little sad. Trust me, those will bring all the natural sweetness and moisture to your muffins. If your bananas are just yellow (not brown-speckled yet), don’t worry! Pop them in the oven at 300°F (150°C) for 10-15 minutes until they’re blackened and soft—they’re perfect for mashing at that point.
Ingredients
- 1 1/2 cups (190g) all-purpose flour – Basic pantry staple. Nothing fancy needed.
- 1 teaspoon baking powder – Lifts the muffins, making them fluffy.
- 1 teaspoon baking soda – Combined with the acidity of the bananas, helps with rise and tender crumb.
- 1/4 teaspoon salt – Just to balance that sweetness.
- 3 large ripe bananas – Mashed. About 1 to 1 1/2 cups. The riper, the better—brown and spotty is key here.
- 1/3 cup (75g) melted butter or neutral oil – Butter adds flavor, oil makes them extra moist. Either works!
- 3/4 cup (150g) granulated sugar – If you want them a little less sweet, reduce to 2/3 cup.
- 1 large egg – Room temperature, if possible. If you forget, no worries, just pop it in a bowl of warm water for a few minutes.
- 1 teaspoon vanilla extract – Because vanilla and bananas are BFFs.
- Optional add-ins: 1/2 cup chopped nuts (walnuts or pecans), chocolate chips (yes, please!), or dried fruit.
How to Make Banana Muffins
- Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners, or lightly grease it if you’re feeling old-school. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I like to use a fork here—no need to get another whisk dirty. Set this bowl aside. - Mash the Bananas:
Grab those ripe bananas and peel them into a large mixing bowl. Now, mash them with a fork or a potato masher until they’re nice and smooth but still slightly chunky—think applesauce consistency. (Source: Ineskohl.info)Pro Tip: If you’re impatient like me and just want to get to the muffins, you can throw the bananas in a blender or food processor for a quick blitz.
- Add Wet Ingredients:
To the mashed bananas, add the melted butter (or oil), sugar, egg, and vanilla extract. Whisk until combined. It’ll look glossy and smell like banana heaven. - Combine Dry and Wet Ingredients:
Now, add the dry mixture into the banana mixture. Stir everything together gently until you can’t see any more flour bits. Be careful not to over-mix here—a few lumps are totally fine. The batter should be thick and kind of lumpy.If you’re adding nuts, chocolate chips, or any other goodies, gently fold them in at this point.
- Scoop and Fill:
Divide the batter evenly among the muffin cups. I like to fill them about 3/4 of the way full. For nice, domed tops, fill them almost to the top—trust me, they’ll puff up beautifully. - Bake!
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell amazing at this point.Tip: Keep an eye on them around the 18-minute mark, as ovens can be finicky. Mine tend to be perfect at about 22 minutes, but yours might be a little faster or slower.
- Cool (Just a Bit) and Enjoy:
Let them cool in the pan for a few minutes before transferring them to a wire rack. Or, if you’re like me and can’t wait, break one open while it’s still warm and spread on a little butter. Oh, it’s heavenly!
Recipe Tips & Variations
- Make them Healthier: Swap half the flour for whole wheat flour, or use coconut sugar instead of granulated sugar. A little less sweet but still yummy.
- Freezer-Friendly: Once cooled, pop the muffins in an airtight container and freeze for up to 3 months. Just thaw them out on the counter or warm them in the microwave for an instant snack.
- Mini Muffins: Make bite-sized versions by using a mini muffin pan and reduce the baking time to 12-15 minutes.
- Swirl In Some Nut Butter: Dollop a bit of peanut butter or almond butter on top of each muffin before baking, then use a toothpick to swirl it in. Banana + PB = pure bliss.
These muffins are a weekly staple in our house, and they disappear fast. They’re perfect for breakfast, as a snack, or honestly anytime you need a little pick-me-up. I hope you love them as much as we do—and don’t be surprised if you find yourself purposely letting those bananas go a little too ripe just so you have an excuse to make these muffins again. Enjoy! 🍌🧁
