Fluffy Banana Bread Muffins

Why You’ll Love This Recipe

• I can have these muffins ready in about 30 minutes — perfect for busy mornings.

• The ingredients are pantry-friendly, so I usually don’t have to run to the store.

• They’re completely customizable — sometimes I keep them classic, other times I add chocolate chips or chopped nuts.

• I love that they freeze well, which means I can make a batch ahead and always have a homemade snack or breakfast ready to go.

Ingredients

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

• 4 medium overripe bananas

• 1 cup plain flour

• 3/4 cup packed light brown sugar

• 1/3 cup melted butter

• 1 large egg, whisked

• 1/2 tablespoon vanilla extract

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup chocolate chips (optional)

• 1/2 cup crushed walnuts (optional)

Directions

1. I preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.

2. In a large bowl, I mash the peeled bananas until smooth. Then I stir in the whisked egg, melted (and cooled) butter, and vanilla extract until fully combined.

3. In a separate bowl, I whisk together the flour, brown sugar, baking soda, and salt. This helps evenly distribute the dry ingredients.

4. I gently combine the dry mixture with the wet banana mixture, stirring just until no dry flour remains. If I’m adding chocolate chips or walnuts, I fold them in at this stage.

5. I spoon the batter into the muffin liners, filling each about ¾ full.

6. I bake for 15–21 minutes, checking doneness with a toothpick—it should come out with a few moist crumbs.

7. Once baked, I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Sometimes, I enjoy one warm right away.

Servings and timing

This recipe makes 12 muffins.

• Prep Time: 10–15 minutes

• Cook Time: 15–21 minutes

• Total Time: 25–36 minutes

Variations

These muffins are versatile, and I often switch things up depending on what I have:

• I’ve used whole wheat flour for a nuttier taste, though the muffins turn out slightly denser.

• If I’m out of brown sugar, I substitute white sugar or even coconut sugar.

• I sometimes replace the butter with coconut oil, vegetable oil, or even applesauce for a lighter version.

• For a vegan batch, I use a flax egg instead of the regular egg.

• Mix-ins are fun to play with — I’ve tried chocolate chips, walnuts, pecans, dried cranberries, or even a sprinkle of cinnamon sugar on top before baking.

Storage/Reheating

Room Temperature:
I store the muffins in an airtight container on the counter for up to 3 days. I line the container with paper towels to absorb moisture and keep them from getting too soft.

Refrigerator:
To extend their shelf life, I refrigerate the muffins for up to a week. I make sure they’re in a sealed container to maintain their texture.

Freezer:
These muffins freeze beautifully. I let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They stay fresh for up to 3 months.

Reheating:
To enjoy later, I warm a muffin in the microwave for 10–15 seconds. If I want a crispy top, I split it and broil it for a minute—just enough to bring back that freshly baked texture.

FAQs

Can I use yellow bananas for this recipe?

I don’t recommend it. I always use overripe bananas with lots of brown spots because they provide the best sweetness, moisture, and banana flavor. Yellow bananas just aren’t ripe enough for that rich taste.

Can I reduce the sugar in these muffins?

Yes, I’ve made them with 1/2 cup of sugar instead of 3/4, and they still taste great—just a bit less sweet. It’s a good option if I want a lighter muffin.

Can I make these muffins gluten-free?

Absolutely. I use a gluten-free all-purpose flour blend that includes xanthan gum, and the texture comes out really close to the original.

What’s the best way to ripen bananas quickly?

If I need ripe bananas fast, I place them in a 300°F oven (in their peels) for about 15–20 minutes. They turn dark and soften up perfectly for baking.

Can I make mini muffins instead?

Yes! I use the same batter but fill mini muffin tins instead. I reduce the baking time to around 10–13 minutes and check for doneness with a toothpick.

Conclusion

These fluffy banana bread muffins are one of my favorite ways to use up overripe bananas and fill the house with that irresistible banana bread aroma. Whether I make them plain, with chocolate chips, or loaded with walnuts, they’re always a hit. I love how easy they are to prepare, and I can stash a few in the freezer for later too. They’ve definitely earned a permanent spot in my baking rotation.

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