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Moist banana bread muffins on wire rack

Banana Bread Muffins

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Moist and fluffy banana bread muffins made with overripe bananas and simple pantry staples. Perfect for breakfast, snacks, or freezing for later.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 12 people
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 overripe bananas mashed
  • ½ cup melted butter or neutral oil
  • 2 large eggs
  • ⅔ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon optional
  • Optional mix-ins: ½ cup chocolate chips chopped nuts, or shredded coconut

Equipment

  • Muffin tin (12-cup)
  • Mixing bowls
  • Whisk or fork
  • Measuring Cups and Spoons
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
  2. Mash the bananas in a large mixing bowl until smooth.
  3. Whisk in melted butter, brown sugar, eggs, and vanilla until fully combined.
  4. Sift in flour, baking soda, salt, and cinnamon. Stir gently until just combined.
  5. Scoop batter into muffin cups, filling each about ¾ full.
  6. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool for 5 minutes in the pan, then transfer to a wire rack.

Nutrition

Calories: 180kcal

Notes

For best flavor, always use overripe bananas with dark spots.
Muffins freeze well for up to 3 months; wrap individually and store in freezer-safe bags.
Add-ins like walnuts, pecans, or chocolate chips give variety and extra texture.

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