Banana muffins are a staple in American kitchens for a reason. They’re easy to make, perfect for using up ripe bananas, and make a great grab-and-go breakfast or afternoon snack. These Easy Banana Muffins are soft, moist, and filled with the comforting flavor of sweet bananas and warm vanilla. You only need one bowl, a handful of ingredients, and less than 30 minutes from start to finish.
Why You’ll Love These Banana Muffins
- Super Moist and Fluffy: Thanks to mashed bananas and oil.
- Quick to Prepare: Just 10 minutes of prep time.
- Perfect for Breakfast or Snacking: Not too sweet, with a tender crumb.
- Freezer-Friendly: Bake a batch and freeze for later.
- Customizable: Add nuts, chocolate chips, or spices to change it up.
Ingredients for Easy Banana Muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
Optional add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
- 1/2 teaspoon cinnamon for a spiced version
How to Make Banana Muffins
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Combine the Wet Ingredients
In a large bowl, mash the bananas. Stir in sugar, oil, egg, and vanilla until well combined.
Step 4: Mix and Fold
Add the dry ingredients into the wet and stir just until combined. Do not overmix. Fold in any optional add-ins.
Step 5: Fill and Bake
Spoon the batter evenly into the muffin cups, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Enjoy
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Use Very Ripe Bananas: The riper, the better for flavor and moisture.
- Don’t Overmix the Batter: Mix until just combined to keep muffins tender.
- Use Room Temperature Egg: Helps with even mixing.
- Double the Recipe: They freeze beautifully for up to 3 months.
Make It Your Way
- Make mini muffins for kid-friendly bites.
- Use whole wheat flour for extra fiber.
- Add a streusel topping for bakery-style appeal.
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze for up to 3 months. Wrap each muffin in plastic and store in a zip-top bag.
Serving Suggestions
- Serve warm with a pat of butter or peanut butter.
- Enjoy with a cup of coffee or tea.
- Top with a drizzle of honey or maple syrup.
Why These Muffins Are a Family Favorite
These Easy Banana Muffins are a reliable recipe you’ll come back to again and again. They’re great for busy mornings, lunchbox treats, or a comforting afternoon snack. Plus, they fill your kitchen with the sweet aroma of baked bananas and vanilla—a smell that always feels like home.
