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Banana Muffins

Soft & Fluffy Banana Muffins That Make Mornings Bright

Delicious banana muffins that turn overripe bananas into delightful bakes, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 large Ripe Bananas Use very ripe bananas with dark peels for maximum sweetness and moisture.
  • 1/3 cup Melted Butter You can substitute it with coconut oil for a dairy-free version.
  • 1 teaspoon Baking Soda Provides essential leavening.
  • 1/4 teaspoon Salt Enhances flavor and balances sweetness.
  • 1/2 cup Granulated Sugar Swapping for brown sugar adds a deeper flavor.
  • 1 large Egg You can substitute with a flax egg for vegan muffins.
  • 1 teaspoon Vanilla Extract Optional but recommended to elevate flavor.
  • 1 teaspoon Baking Powder Works alongside baking soda for a perfect rise.
  • 1 1/2 cups All-Purpose Flour Feel free to swap for whole wheat or gluten-free flour.

Equipment

  • Muffin tin
  • Mixing Bowl
  • fork or potato masher

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Add the melted butter to the mashed bananas and stir until fully incorporated.
  4. Sprinkle in the baking soda and salt. Stir thoroughly to ensure even distribution.
  5. Add granulated sugar to the banana mixture and stir until well combined.
  6. Crack an egg into the bowl and pour in the vanilla extract, then mix until fully blended.
  7. Add the baking powder to the mixture and gently combine it.
  8. Carefully fold in the all-purpose flour until just combined with wet ingredients.
  9. Fill each muffin cup about two-thirds full with the banana batter.
  10. Bake for about 20–25 minutes or until a toothpick inserted comes out clean.
  11. Let the muffins cool in the tin for about 10 minutes before transferring to a wire rack.
  12. Transfer the muffins to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 7gVitamin A: 100IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

These muffins are perfect for breakfast or an afternoon snack. They can also be frozen for later enjoyment.

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