There’s something about the smell of bananas baking that makes a kitchen feel like home, even if it’s just a Tuesday morning and you’re half-dressed, rushing to get out the door. I remember one day when I had a few overripe bananas lying around and a sudden craving for something sweet but not too heavy. I grabbed my mixing bowl and started stirring, the mashed bananas releasing their scent, the sugar melting into the mix. While waiting for them to bake, I couldn’t help but peek through the oven door every now and then, smelling that warm, comforting aroma creeping out. The muffins came out with a golden crust and a soft, tender crumb inside — just the kind of thing that makes you pause, close your eyes, and take a bite before the day really starts. And honestly, I probably ate one too many before I even left the kitchen.
Why You’ll Love It:
- Moist and tender with that unmistakable banana sweetness that’s never overwhelming.
- Quick to make — it’s one of those recipes you can pull together without overthinking.
- It’s simple — and that’s kind of the point. No fancy ingredients or complicated steps.
- Perfect for breakfast or an anytime snack, and they freeze well if you want to stash some away.
If you’re worried about overripe bananas, this is a great way to use them without waste — just mash and mix. And the batter being a little lumpy? That’s exactly how it should be, so don’t fuss over it.
PrintSimple Banana Muffins
A quick and easy recipe for moist and flavorful banana muffins, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 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 large ripe bananas, mashed
3/4 cup granulated sugar
1 large egg, beaten
1/3 cup unsalted butter, melted
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 another bowl, combine the mashed bananas, granulated sugar, beaten egg, and melted butter. Mix well.
Add the banana mixture to the dry ingredients and stir until just 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 allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Kitchen Notes: I usually bake these in a standard muffin tin, and paper liners help for easy cleanup, but greasing the pan works just fine too. These muffins go great with a smear of butter or a drizzle of honey if you want a little extra touch. Sometimes I toss in a handful of chopped nuts or a sprinkle of cinnamon, though I haven’t tested these variations much — just personal curiosity at play. If you want a bit more texture, a few chocolate chips might be fun, but the classic banana flavor really shines on its own. They’re best enjoyed fresh but freezing them is a solid backup plan for busy mornings.
FAQ:
Can I use frozen bananas? Yes, just thaw them and drain any excess liquid before mashing. It might change the texture slightly but still tasty.
How ripe should the bananas be? The riper, the better — brown spots and softness mean more flavor and sweetness.
Can I make these gluten-free? I haven’t tried it myself, but swapping in a gluten-free flour blend might work, though texture could vary.
Feeling that craving now? Go ahead, grab those bananas and start mixing. These simple banana muffins might just become your new go-to comfort bake.