Description
These moist banana bread muffins are everything you love about classic banana bread, baked into perfectly portable muffins. Made with ripe bananas, simple pantry ingredients, and one bowl, they’re ideal for busy mornings, lunchboxes, or a cozy afternoon treat. Kids and adults in the US will love the familiar flavor and soft, bakery-style texture.
Ingredients
3 medium very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1/4 cup milk or buttermilk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional but recommended)
1/4 teaspoon ground nutmeg (optional)
3/4 cup semisweet chocolate chips or chopped walnuts (optional)
Instructions
Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
Whisk in the melted butter, granulated sugar, and brown sugar until well combined.
Add the eggs, milk or buttermilk, and vanilla, and whisk until the mixture looks smooth and slightly thick.
Sprinkle the flour, baking soda, baking powder, salt, cinnamon, and nutmeg evenly over the wet ingredients.
Gently fold the dry ingredients into the wet mixture with a spatula just until no dry flour streaks remain; do not overmix.
Fold in the chocolate chips or nuts, if using, until they are evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before storing or serving.
Notes
For the best flavor and sweetness, use bananas that are very ripe with lots of brown spots; under-ripe bananas will make the muffins less sweet and more dense.
If you’re baking in a dark metal pan, start checking for doneness a couple of minutes early, as dark pans brown and bake faster.
To keep muffins extra moist, let them cool completely, then store them in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months.
For a fun bakery-style touch, sprinkle a few extra chocolate chips or chopped nuts on top of each muffin before baking.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Breakfast, Dessert, Snack, American cuisine
- Cuisine: American
Nutrition
- Calories: ~220 per muffin (estimate)