Banana muffins are a delightful treat perfect for breakfast or a snack. They’re sweet, moist, and full of flavor. Plus, they are a great way to use up ripe bananas that you might have lying around. This recipe for Quick & Easy Banana Muffins is simple to follow, making it a great choice for bakers of all skill levels.
Why Make This Recipe
There are many reasons to make these Quick & Easy Banana Muffins. First, they are incredibly easy and quick to prepare. You only need a handful of basic ingredients, most of which you probably already have at home. Second, they are versatile—add nuts or chocolate chips to your liking! Lastly, these muffins are a fun activity for kids and adults alike. Enjoying freshly baked muffins fills your home with a lovely aroma, making it a great way to start the day.
How to Make Quick & Easy Banana Muffins
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 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 bananas (about 4 medium or 3 large ripe bananas)
- 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
- 2/3 cup (135g) packed light or dark brown sugar (or coconut 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
Directions
- Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.
- In a large bowl, mash the bananas. Add in the melted butter, brown sugar, egg, vanilla extract, and milk. Beat or whisk these ingredients together until well combined.
- Pour the dry ingredients into the wet ingredients. Mix until everything is combined. If you want to add nuts or chocolate chips, fold them in now. The batter will be thick.
- Spoon the batter into the muffin liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then keep the muffins in the oven and reduce the temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick comes out clean. The total baking time is about 21–23 minutes. (For mini muffins, bake for 12–14 minutes at 350°F.)
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
- Muffins stay fresh covered at room temperature for a few days or in the fridge for up to 1 week.
How to Serve Quick & Easy Banana Muffins
Serve these banana muffins warm or at room temperature. They’re delicious on their own, or you can spread a little butter or cream cheese on top. Enjoy them with a cup of coffee or tea for a perfect snack.
How to Store Quick & Easy Banana Muffins
Store your muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, place them in the refrigerator where they can stay fresh for up to a week. You can also freeze them in a zip-top bag for up to 3 months. Just thaw and enjoy whenever you want!
Tips to Make Quick & Easy Banana Muffins
- Choose very ripe bananas for the best flavor.
- Don’t overmix the batter; mix until just combined for a fluffy texture.
- Experiment with add-ins like nuts, chocolate chips, or even dried fruit to customize your muffins.
Variation
You can easily make these muffins gluten-free by using a gluten-free flour blend instead of all-purpose flour. You can also substitute applesauce for some of the butter for a lower-fat option.
FAQs
Q: Can I use frozen bananas?
A: Yes, you can use frozen bananas! Just thaw them and mash before adding to the recipe.
Q: How do I know when the muffins are done?
A: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done!
Q: Can I make mini muffins with this recipe?
A: Absolutely! Just reduce the baking time to about 12–14 minutes and keep an eye on them.
Enjoy baking your Quick & Easy Banana Muffins!
Quick & Easy Banana Muffins
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
Wet Ingredients
- 1.5 cups mashed bananas (about 4 medium or 3 large ripe bananas)
- 6 Tablespoons unsalted butter, melted (or melted coconut oil)
- ⅔ cup packed light or dark brown sugar (or coconut sugar)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk * Optional
Add-ins
- 1 cup chopped walnuts, pecans, or chocolate chips * Optional
Instructions
Preparation
- Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.
- In a large bowl, mash the bananas. Add in the melted butter, brown sugar, egg, vanilla extract, and milk. Beat or whisk these ingredients together until well combined.
- Pour the dry ingredients into the wet ingredients. Mix until everything is combined. If adding nuts or chocolate chips, fold them in now. The batter will be thick.
- Spoon the batter into the muffin liners, filling them all the way to the top.
Baking
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick comes out clean. The total baking time is about 21–23 minutes.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
