Simple Banana Muffins for Busy Days

Why You’ll Love This Recipe

These muffins are the kind of recipe I keep in my back pocket for a few great reasons:

• I can make them quickly with simple pantry staples.

• I love how easily I can customize them—sometimes I add walnuts, pecans, or even a handful of chocolate chips.

• The texture is perfectly moist, thanks to ripe bananas and just the right amount of butter.

• I often make them ahead, and they stay fresh for several days, which is perfect for meal prepping.

Ingredients

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

• 1 and 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (optional but adds warmth)

• 1 and 1/2 cups mashed bananas (about 4 medium or 3 large ripe bananas)

• 6 tablespoons unsalted butter, melted

• 2/3 cup packed light or dark brown sugar

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

• 2 tablespoons milk

• Optional: 1 cup chopped walnuts, pecans, or chocolate chips

Directions

1. I start by preheating my oven to 425°F (218°C). I spray a 12-cup muffin pan or line it with paper liners for easy cleanup.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This dry mixture gets the muffins to rise just right.

3. In a large bowl, I mash the bananas until smooth, then stir in the melted butter, brown sugar, egg, vanilla, and milk until everything is well combined.

4. I gently fold the dry ingredients into the wet mixture just until the batter comes together. If I’m adding chocolate chips or nuts, I stir them in here.

5. I spoon the batter into the muffin cups, filling them right to the top. I bake at 425°F for 5 minutes, then lower the heat to 350°F (177°C) and continue baking for 16–18 minutes. The muffins rise beautifully and get that perfect golden top.

Servings and timing

This recipe makes 12 standard-size muffins.

• Prep Time: 10 minutes

• Cook Time: 23 minutes

• Total Time: 33 minutes

Variations

Sometimes I like to switch things up depending on what I have on hand:

• Swap out the butter for coconut oil if I want a dairy-free option.

• Use coconut sugar instead of brown sugar for a slightly deeper flavor.

• Stir in dried fruits like raisins or chopped dates for extra sweetness.

• Top the muffins with a sprinkle of oats or coarse sugar before baking for a little texture crunch.

Storage/Reheating

I usually store the muffins at room temperature in an airtight container for up to 3 days. If I want them to last longer, I keep them in the fridge for up to a week. They freeze really well too—I just wrap each one individually and pop them in the freezer. When I’m ready to eat, I thaw them at room temperature or warm them up in the microwave for about 15–20 seconds.

FAQs

How do I know when the muffins are done?

I check by inserting a toothpick in the center of a muffin—if it comes out clean or with a few crumbs, they’re ready. The tops should be golden and spring back when lightly touched.

Can I make these muffins gluten-free?

Yes, I’ve had success swapping the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. The texture stays close to the original.

Can I use frozen bananas?

Absolutely. I thaw the bananas completely and drain any excess liquid before mashing them into the batter.

Can I double this recipe?

Yes, I often double the ingredients to make 24 muffins if I’m baking for a crowd or stocking the freezer. Just make sure to divide the batter evenly between two muffin pans.

Can I make mini muffins instead?

Yes, for mini muffins, I use the same batter but reduce the baking time to about 10–13 minutes after the initial high-heat phase. I keep an eye on them to avoid overbaking.

Conclusion

These simple banana muffins have become a staple in my kitchen. They’re quick to whip up, endlessly adaptable, and always a hit whether I’m serving them to guests or packing them for a busy weekday morning. With just a few ripe bananas and a mixing bowl, I’ve got the perfect treat in under 40 minutes.

Print