on Sep 12, 2010, Updated Oct 03, 2023 3 Comments Banana muffins are just as delicious as banana bread but are much quicker to make and are perfectly sized for portable portions. They are great for busy mornings for a quick breakfast or even as an afternoon snack. Based on my family’s favorite banana bread recipe, these banana muffins are one of my favorite easy recipes to use bananas! This recipe makes the best banana muffins that are so tender without being mushy or crumbly, buttery without being too rich, and are so full of flavor. I love that with simple ingredients, I can have these delicious homemade banana muffins ready in under 30 minutes! I began making these banana muffins over 20 years ago when my son was just a little one. They have been a favorite ever since. I think they will be a favorite for your family as well!
How to Make the Best Banana Muffins Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information. For this recipe, you’ll need bananas and a handful of staple kitchen ingredients that you most likely have on hand.
Bananas – You’ll need three over-ripe bananas with dark spots. I sometimes like to have a spare banana available just in case any of the bananas are too far gone. 😉 Brown sugar – adds a deep, rich, molasses flavor to the banana muffins Butter – softened to room temperature Eggs – room temperature to incorporate more easily into the batter All-purpose flour – run a whisk through your flour to remove any lumps if needed Baking soda – works as a leavener in the muffins Baking powder – an additional ingredient from my banana bread, the baking powder helps the muffins to dome beautifully. Salt – I use kosher salt. Vanilla extract – I love to use my homemade vanilla extract or a good quality store-bought. (Imagine I included it in the ingredient photo above. 😊) Optional mix-ins: chopped nuts, chocolate chips, dried fruit
Step-by-Step Instructions
Cream together butter and brown sugar. Add peeled bananas and mash with a fork. Mix together until well combined. Mix in eggs, one at a time, until well combined. Then slowly mix in the flour, baking soda, and baking powder. Stir in the vanilla extract. Divide the batter between the 12 muffin cups. Bake the muffins at 425º F for 5 minutes and then reduce to 350º F for another 14 to 18 minutes or until the muffins are golden brown and soft and they easily spring back to the touch.
Storage Tips
To store. Banana muffins will store covered on the counter for up to 3 days or in the refrigerator for up to a week. To freeze. Cool completely and store the banana muffins in an airtight, freezer-safe container in the freezer for up to 3 months. Here’s my Best Banana Bread Muffins recipe. I hope you love them as much as we do! Enjoy!Robyn xo
