Classic Banana Muffins are the perfect homemade treat that’s simple, comforting, and packed with natural sweetness from ripe bananas. Whether you’re making breakfast, a snack, or an easy dessert, these muffins offer a moist texture with a golden crust and a wonderful banana flavor in every bite. This recipe uses simple pantry staples and comes together quickly, making it an ideal choice for both beginner and experienced bakers. Enjoy the nostalgic taste of classic banana muffins anytime!
Why You’ll Love This Recipe
- Uses ripe bananas for natural sweetness and moisture
- Quick and easy to prepare with common ingredients
- Perfectly moist with a soft crumb and golden crust
- Great for breakfast, snack, or lunchbox treat
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, mash the bananas with a fork until smooth.
- Stir in the melted butter until well combined.
- Mix in the sugar, beaten egg, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and stir to combine.
- Gently fold in the flour until just combined—do not overmix.
- If using nuts or chocolate chips, fold them in at this stage.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serving Tips
These Classic Banana Muffins are best served warm or at room temperature. Enjoy them plain, with a smear of butter, or a drizzle of honey for extra indulgence. They pair beautifully with a cup of coffee, tea, or a cold glass of milk — perfect for breakfast, brunch, or a comforting snack any time of day.
Storage Tips
Store leftover Classic Banana Muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to 1 week. To freeze, wrap each muffin individually in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Reheat in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–10 minutes until warmed through.
Timing Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Optional Variations
- Flour Alternatives: Substitute all-purpose flour with whole wheat or gluten-free flour blend.
- Sweeteners: Use honey, maple syrup, or brown sugar instead of granulated sugar.
- Add-ins: Mix in chocolate chips, chopped nuts, or dried fruits like raisins or cranberries.
- Vegan Option: Replace eggs with flax eggs and use plant-based milk to make it vegan-friendly.
- Spice Variations: Add cinnamon, nutmeg, or cardamom for extra warmth and flavor.
Related Recipes
- Chocolate Chip Banana Bread
- Blueberry Oat Muffins
- Cinnamon Apple Muffins
Conclusion
These Classic Banana Muffins are a timeless treat that bring warmth and comfort with every bite. Whether you’re baking for your family or just looking to use up those ripe bananas, this easy recipe is sure to become a go-to favorite. With their moist texture, simple ingredients, and delightful banana flavor, you’ll love having these muffins on hand for any occasion.
FAQs
Q: Can I use frozen bananas for this recipe?
A: Yes! Just thaw them completely and drain any excess liquid before mashing and using them in the batter.
Q: How ripe should the bananas be?
A: The riper, the better! Bananas with brown spots or even black skins are ideal because they’re sweeter and mash more easily.
Q: Can I make these muffins gluten-free?
A: Absolutely—just use a 1:1 gluten-free flour blend designed for baking.
Q: Can I add protein powder to the batter?
A: Yes, you can substitute up to 1/4 cup of flour with protein powder. Just make sure not to overmix the batter.
Q: How do I prevent dry muffins?
A: Avoid overmixing the batter and watch your baking time closely. Muffins are done when a toothpick inserted in the center comes out clean.
📖 Recipe
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Classic Banana Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These easy Classic Banana Muffins are soft, moist, and packed with banana flavor—perfect for breakfast or snacks.
Ingredients
3 ripe bananas, mashed
1/3 cup melted butter
1/2 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
Optional Add-ins:
1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large mixing bowl, mash the bananas with a fork until smooth.
3. Stir in the melted butter until well combined.
4. Mix in the sugar, beaten egg, and vanilla extract.
5. Sprinkle the baking soda and salt over the mixture and stir to combine.
6. Gently fold in the flour until just combined—do not overmix.
7. If using nuts or chocolate chips, fold them in at this stage.
8. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Reheat in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts