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Moist Banana Bread Muffins are my go-to when I have a few overripe bananas and want something warm, simple, and snackable. This recipe yields tender, one-bite muffins with a classic banana flavor — perfect for breakfast, lunchboxes, or a cozy afternoon with coffee. It’s a straightforward banana muffin recipe that uses everyday pantry staples and comes together in under 30 minutes.
What makes this recipe special
These muffins hit the sweet spot between fluffy and moist thanks to mashed ripe bananas and a minimal mixing method that avoids overworking the batter. They’re quick, budget-friendly, and reliably kid-approved — a repeat recipe for busy mornings or last-minute guests.
"I made these on a weekday morning and my family vanished them before lunch — perfectly moist and easy to double!"
How this recipe comes together
Start by mashing ripe bananas, then stir in melted butter and the wet ingredients. A small amount of flour and just one egg keeps the crumb tender; mixing only until combined prevents toughness. Spoon the batter into a greased muffin tin and bake until set — about 18–20 minutes.
Gather these items
3 ripe bananas
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
Substitution tips:
- For a lighter crumb, swap 1/4 cup of the flour for whole wheat pastry flour.
- Use coconut oil in place of melted butter for a dairy-free option.
- If you prefer less sugar, reduce to 1/2 cup and add a teaspoon of maple syrup for depth.
Cooking method
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper cups.
- In a mixing bowl, mash the ripe bananas with a fork until mostly smooth.
- Stir the melted butter into the mashed bananas until combined.
- Add the baking soda and a pinch of salt, mixing briefly.
- Stir in the sugar, beaten egg, and vanilla extract until evenly distributed.
- Fold in the flour just until there are no dry streaks; don’t overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to finish cooling.
Best ways to enjoy it
Serve warm with a pat of butter or a smear of cream cheese for a richer bite. These muffins pair nicely with a simple green salad for a light lunch, or alongside yogurt and fruit for a balanced breakfast. For a brunch spread, place them on a platter with sliced cheeses and fresh berries.
Storage and reheating tips
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped muffins in a zip-top bag for up to 3 months — thaw at room temperature or microwave for 20–30 seconds. To revive freshness, warm baked muffins in a 300°F (150°C) oven for 5–7 minutes.
Helpful cooking tips
- Use very ripe bananas (lots of brown spots) for the best sweetness and moisture.
- Measure flour by spooning it into the cup and leveling with a knife to avoid a dense muffin.
- If your muffins brown too quickly, tent loosely with foil halfway through baking.
- Let the batter rest 5 minutes before baking if your bananas were very cold; it helps the flavors meld.
Recipe variations
- Chocolate chip: Fold in 1/2 cup chocolate chips at the end.
- Nutty crunch: Add 1/3 cup chopped walnuts or pecans.
- Spiced: Stir in 1/2 teaspoon cinnamon and a pinch of nutmeg.
- Gluten-free: Substitute a 1:1 gluten-free baking flour for the all-purpose flour.
- Vegan: Replace the egg with 1/4 cup applesauce and use melted coconut oil instead of butter.
Helpful answers
Q: Can I make this recipe as a loaf instead of muffins?
A: Yes — pour the batter into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for about 50–60 minutes, or until a toothpick comes out clean.
Q: My muffins are dense. What went wrong?
A: Overmixing after adding flour, using too much flour, or bananas that aren’t ripe enough can cause density. Measure flour correctly and mix just until combined.
Q: Can I add mix-ins like nuts or chocolate chips?
A: Absolutely. Fold in up to 1/2 cup of mix-ins at the end of mixing to avoid weighing down the batter.
Conclusion
If you want more muffin inspiration or alternate takes on banana muffins, these Quick & Easy Banana Muffins – Sally’s Baking and BEST Banana Bread Muffins (Easy!) – Tastefully Grace offer helpful variations and tips to experiment with.
External links:
Quick & Easy Banana Muffins – Sally’s Baking
BEST Banana Bread Muffins (Easy!) – Tastefully Grace
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3-Ingredient Banana Bread
Easy Banana Muffin Recipes