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–+ servings

Quick and Easy Banana Muffins

Tender, sweet muffins made with overripe bananas, perfect for breakfast, brunch, or school lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2-3 medium Ripe bananas The riper, the sweeter.
  • 1 cup All-purpose flour Whole wheat flour can be substituted for half.
  • 1 teaspoon Baking soda Ensure freshness for proper rise.
  • 1/4 teaspoon Salt
  • 1/2 cup Granulated sugar Can reduce by 1-2 tablespoons if desired.
  • 1 large Egg Can replace with a flax egg for vegan option.
  • 1/4 cup Unsalted butter, melted Let cool slightly before mixing.
  • Optional Chopped nuts, chocolate chips, or dried fruit Toss in flour before mixing to prevent sinking.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a bowl, mash the ripe bananas until mostly smooth.
  3. Stir the melted butter into the bananas until combined.
  4. Add the sugar, egg, and a pinch of salt. Mix until evenly combined.
  5. Sprinkle baking soda over the mixture and gently fold it in.
  6. Add the flour gradually and fold just until no streaks remain—avoid overmixing.
  7. Fold in any chosen mix-ins.
  8. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  9. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 100mgFiber: 1gSugar: 7g

Notes

Serve warm with butter or honey. Store in an airtight container for up to 2 days or refrigerate for up to 5 days. Can be frozen for up to 3 months.

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