These quick and easy banana muffins take just 30 minutes from start to finish. This quick and easy banana muffins recipe uses overripe bananas and simple ingredients. Moist, delicious, and perfect for breakfast or snacks.
Banana Muffin Ingredients
Basic Staples:
- All-purpose flour
- Baking soda
- Sugar and salt
- Eggs and melted butter
- Vanilla extract
Key Ingredient:
Very ripe bananas with brown spots. The riper, the sweeter and more flavorful. I need 1.5 cups mashed (about 3 medium bananas).
Optional Mix-Ins:
- Chocolate chips
- Chopped nuts
- Cinnamon
- Blueberries
How to Make Banana Muffins Moist
Don’t Overbake: Check at 18 minutes. Toothpick should have moist crumbs, not come out completely clean.
Use Enough Banana: Full 1.5 cups mashed banana provides natural moisture and sweetness.
Add Fat: Melted butter keeps muffins moist. Don’t reduce the amount.
Storage: Store in an airtight container at room temperature 3 days or freeze 3 months.
How to Mash Bananas
Fork Method:
Press down firmly with a fork for 2-3 minutes. Mostly smooth with small lumps is fine.
Faster Options:
- Potato masher for multiple bananas
- Food processor or blender for completely smooth
Consistency:
Mostly smooth with few lumps is perfect. Measure after mashing, not before.
Can I Use Frozen Bananas?
Yes! Thaw at room temperature or overnight in the fridge. Drain excess liquid before mashing and measuring.
Benefits: Easier to mash when thawed. Can freeze overripe bananas for up to 3 months. Always have bananas ready for baking.
Results: Taste identical to fresh. Just drain the extra liquid they release when thawing.
Quick & Easy Banana Muffins Recipe
Ingredients
Dry:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
Wet:
- 3 ripe bananas, mashed (1.5 cups)
- 1/3 cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
Optional:
- 1/2 cup chocolate chips or nuts
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with liners or grease.
- Whisk flour, baking soda, salt, sugar in a large bowl.
- In a separate bowl, mash bananas. Add melted butter, eggs, and vanilla. Stir.
- Pour wet into dry. Fold gently just until combined. Don’t overmix. Add mix-ins if using.
- Fill muffin cups three-quarters full.
- Bake for 18-22 minutes until golden and the toothpick has moist crumbs.
- Cool in pan for 5 minutes. Remove to a wire rack.
Notes
Don’t Overmix: Mix just until flour disappears. Lumps are fine.
Storage: Room temperature 3 days, refrigerate 5 days, freeze 3 months.
Mini Muffins: Makes 24. Bake for 12-15 minutes.
Healthier: Replace half butter with applesauce. Use half whole wheat flour. Reduce sugar to 1/2 cup.
Nutrition Information
Per Muffin (12 total):
- Calories: 190
- Protein: 3g
- Carbs: 32g
- Fat: 6g
- Sugar: 16g
More Muffin Recipes
Popular Variations:
- Blueberry muffins with fresh or frozen berries
- Chocolate chip muffins for dessert-like treats
- Bran muffins with fiber and molasses
- Pumpkin muffins with warm spices
- Corn muffins for savory options
Conclusion
These quick and easy banana muffins are foolproof and delicious. Simple ingredients, 30 minutes, and moist results every time. Use overripe bananas and don’t overbake. Perfect for any time of day.
FAQs
Why are my muffins dry? Overbaking is the main cause. Check at 18 minutes. Use enough bananas and don’t reduce butter.
Can I make these healthier? Yes. Replace half butter with applesauce. Use half whole wheat flour. Reduce sugar to 1/2 cup.
How do I prevent sticking? Use paper liners for easiest removal. Or grease pans well. Cool 5 minutes before removing.
Can I double the recipe? Yes. Makes 24 muffins. Bake in two pans or batches. Same baking time.
What can I substitute for eggs? Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg). Or 1/4 cup applesauce per egg.
