Name: Soft & Fluffy Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; ½ cup granulated sugar; ¼ cup brown sugar; ⅓ cup melted butter or oil; 1 large egg; 1 tsp vanilla extract; 1 ½ cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ¼ tsp salt; Optional: ½ tsp cinnamon, ½ cup chopped walnuts or chocolate chips

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Why You’ll Love This Recipe

I love this recipe because it delivers the classic banana muffin flavor with a light, fluffy texture every time. There’s no fancy equipment needed, and it all comes together in one bowl. Whether I make them for breakfast, snack time, or to toss in a lunchbox, they’re always a cozy and comforting treat.

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
Baking soda
Baking powder
Salt
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Milk (or buttermilk)
Vegetable oil (or melted butter)

Directions

I preheat my oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups lightly.
In a large bowl, I mash the bananas until smooth.
I whisk in the sugars, eggs, vanilla, milk, and oil until fully combined.
I sift in the flour, baking soda, baking powder, and salt, then stir gently until just combined—I’m careful not to overmix.
I divide the batter evenly into the muffin cups, filling each about ¾ full.
I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 12 muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I fold in chocolate chips, chopped walnuts, or cinnamon for extra flavor. When I want to make them a little healthier, I replace half the flour with whole wheat or add a spoonful of Greek yogurt to the batter. A sprinkle of raw sugar on top before baking gives a subtle crunch.

Storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze beautifully—I wrap them individually and thaw as needed. To reheat, I microwave one for 15–20 seconds or warm it in the oven for a few minutes.

FAQs

Can I use frozen bananas?

Yes, I thaw them first and drain any excess liquid before mashing. They work great and often add even more flavor.

Why are my muffins dense?

I make sure not to overmix the batter and check that my baking soda and powder are fresh—those are key to fluffiness.

Can I make mini muffins?

Definitely. I reduce the baking time to around 10–12 minutes and keep an eye on them for doneness.

Can I use butter instead of oil?

Yes, I’ve used melted butter for a richer flavor. The texture turns out slightly more cake-like, but still delicious.

How ripe should the bananas be?

The darker and spottier, the better. I use bananas that are almost black for the best flavor and sweetness.

Conclusion

Soft & Fluffy Banana Muffins are a simple classic I never get tired of baking. They’re warm, moist, and full of comforting banana flavor. Whether I keep them plain or dress them up with add-ins, these muffins always deliver the perfect bite.