There’s something about the smell of ripe bananas mingling with warm vanilla that pulls you into the kitchen. I remember one late afternoon when I almost forgot I had a batch of these muffins cooling on the counter. The golden tops glistened slightly from the melted butter, and the soft crumb promised comfort in every bite. I grabbed one, still a little warm, and as I bit into it, the sweetness was just right—not overwhelming, but enough to soothe a hectic day. I’m pretty sure I munched on two before realizing I hadn’t even sat down yet. It’s the kind of recipe you don’t mind sneaking a few extra bites of—because, hey, that’s how I usually test if they’re truly done.
Why You’ll Love It:
- Moist and fluffy texture that feels like a hug in muffin form.
- Simple ingredients you probably already have, which means less fuss and more baking.
- It’s simple — and that’s kind of the point. No complicated steps, just comfort.
- Great for using up ripe bananas, reducing food waste in a tasty way.
Don’t worry if your bananas aren’t perfectly spotty—somewhere between ripe and a little past is usually best. These muffins aren’t picky.
PrintClassic Banana Muffin Dessert
Deliciously moist and fluffy banana muffins perfect for a sweet dessert or snack. Made with ripe bananas and a hint of vanilla, these muffins are easy to bake and loved by all.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas, mashed
3/4 cup granulated sugar
1 large egg, beaten
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate medium bowl, combine the mashed bananas, granulated sugar, beaten egg, melted butter, and vanilla extract. Mix well until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before serving.
Kitchen Notes: I usually bake these in a regular muffin tin without liners, greasing the cups well, and they come out just fine—no sticking. If you’re serving these for a casual snack, they pair wonderfully with a cup of tea or coffee, especially in the afternoon lull. Sometimes I toss in a handful of chopped nuts or a sprinkle of cinnamon on top before baking, but honestly, the classic version is so satisfying that I don’t always bother. You could try adding chocolate chips for a little indulgence, though I haven’t tested how that affects the texture exactly. Also, freezing leftovers works well; I just pop them in the toaster oven for a minute or two to revive that fresh-baked warmth.
FAQ:
Can I use overripe bananas? Absolutely. The riper, the sweeter the muffins—just avoid anything moldy or overly mushy.
What if I don’t have vanilla extract? You can skip it or add a tiny pinch of cinnamon for a twist.
How long do these muffins keep fresh? A couple of days at room temperature in an airtight container, or freeze for longer storage.
Ready to bake up some warmth? These classic banana muffins are waiting to make your kitchen smell amazing and your afternoon a little sweeter.