Quick & Easy Banana Muffins

Quick & Easy Banana Muffins are soft, moist, and full of sweet banana flavor—perfect for breakfast, a snack, or a grab-and-go treat. These muffins come together in one bowl with simple ingredients and no fuss. Whether I’ve got overripe bananas on the counter or just want something homemade and delicious fast, this is my go-to banana muffin recipe.

Why You’ll Love This Recipe

I love these muffins because they’re fast, fail-proof, and super tasty. The batter is easy to mix by hand, and the muffins always come out moist and tender. They’re sweet but not overly sugary, and I can customize them with nuts, chocolate chips, or spices depending on what I’m craving. Best of all, they make my kitchen smell amazing while they bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Overripe bananas (mashed)

• All-purpose flour

• Granulated sugar (or brown sugar for deeper flavor)

• Baking powder

• Baking soda

• Salt

• Egg

• Milk (or non-dairy milk)

• Vegetable oil or melted butter

• Vanilla extract

• Optional add-ins: chocolate chips, chopped walnuts, cinnamon

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, I mash the bananas until smooth.

3. I whisk in the egg, milk, oil (or butter), and vanilla until combined.

4. I add the sugar, then sift in the flour, baking powder, baking soda, and salt. I stir just until the batter comes together—careful not to overmix.

5. I fold in any optional add-ins like chocolate chips or nuts.

6. I divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

8. I let them cool in the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 12 standard-sized muffins. Prep time is around 10 minutes, and baking takes about 20 minutes—ready in just 30 minutes total.

Variations

• I add cinnamon or nutmeg for extra warmth.

• I mix in peanut butter chips, blueberries, or coconut flakes for fun twists.

• I use whole wheat flour or oat flour for a heartier version.

• I top them with streusel or a sprinkle of raw sugar before baking for extra crunch.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. To freeze, I wrap each muffin and store them in a zip-top bag for up to 2 months. To reheat, I warm them in the microwave for 15–20 seconds or pop them in a 300°F oven for a few minutes.

FAQs

Can I use frozen bananas?

Yes, I thaw and drain them before mashing. They work perfectly and are a great way to use bananas I’ve frozen ahead of time.

How do I make these muffins healthier?

I reduce the sugar slightly, use whole wheat flour, and swap the oil for applesauce or Greek yogurt.

Can I make them gluten-free?

Yes, I use a gluten-free all-purpose flour blend. Just make sure it includes xanthan gum for structure.

Why did my muffins turn out dense?

I might’ve overmixed the batter. I stir just until everything is combined to keep the muffins light and fluffy.

Can I make mini muffins?

Definitely. I use a mini muffin tin and bake for 10–12 minutes, or until a toothpick comes out clean.

Conclusion

Quick & Easy Banana Muffins are the perfect solution when I want something homemade and delicious without a lot of effort. They’re soft, sweet, and endlessly versatile, making them a staple in my kitchen. Whether I enjoy them plain or packed with extras, they always turn out just right—every single time.

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