Description
These banana bread muffins are soft, flavorful, and made with pantry staples you already have on hand. With overripe bananas as the star ingredient, they bake up beautifully golden on top and are tender on the inside. Perfect for breakfast, lunch boxes, or a quick sweet snack, these muffins come together in just about 30 minutes. You can customize them with add-ins like walnuts or chocolate chips, or enjoy them as-is with a cup of coffee or tea. They store well and freeze even better ideal for make-ahead baking.
Ingredients
Scale
- 3 large overripe bananas (mashed)
- ½ cup unsalted butter (melted)
- 2 large eggs
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Optional: ½ cup chopped walnuts or chocolate chips
- Optional: Coarse sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a large bowl, mash bananas. Add melted butter, eggs, brown sugar, and vanilla; whisk until smooth.
- In a separate bowl, combine flour, baking soda, and salt.
- Fold dry ingredients into the banana mixture until just combined. Do not overmix.
- Gently fold in optional add-ins like nuts or chocolate chips.
- Spoon batter into muffin cups, filling each about ¾ full.
- Sprinkle with coarse sugar if desired.
- Bake 18–22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moist muffins, use bananas that are black or heavily speckled.
- Don’t overbake; check at the 18-minute mark for doneness.
- You can double the recipe and freeze half for future snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 13g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg