Description

These banana bread muffins are wonderfully moist, full of rich banana flavor, and come together quickly using just one bowl. Perfect for breakfast, as a snack, or to satisfy a sweet craving, they deliver the comforting taste of classic banana bread in a portable, individually-sized treat.

Ingredients

Units Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

3 medium ripe bananas (mashed, about 1 cup)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract

Mix-ins (Optional)

1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or nonstick spray.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
Mash Bananas: In a large bowl, mash the ripe bananas well using a fork or potato masher until only a few lumps remain.
Add Wet Ingredients: To the mashed bananas, add the melted butter, sugar, egg, and vanilla extract. Whisk until the mixture is smooth and homogenous.
Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture, mixing just until no dry streaks remain. Do not overmix to keep the muffins tender.
Stir in Mix-ins (Optional): If using nuts or chocolate chips, fold them into the batter at this point.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Overripe bananas with plenty of brown spots yield the best flavor and moisture.
You can freeze fully cooled muffins for up to 2 months; thaw at room temperature or microwave for a quick breakfast.
Feel free to customize with your favorite mix-ins like dried fruit or seeds.
For dairy-free muffins, substitute melted coconut oil or a plant-based butter alternative for the butter.

Nutrition

Serving Size: 1 muffin
Calories: 165
Sugar: 10g
Sodium: 120mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg