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Banana Bread Muffins

Banana Bread Muffins deliver classic banana bread flavor in a soft, moist, grab-and-go muffin. Made with mashed ripe bananas and baked until the tops set and a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Muffins
  • 3 large ripe bananas, mashed
  • 0.5 cup unsalted butter, melted Use melted and slightly cooled butter.
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and line a muffin tin with paper liners, so the muffins bake evenly and release easily.
Mix wet ingredients
  1. Whisk together the mashed bananas, melted butter, sugar, eggs, and vanilla in a large bowl until the mixture looks smooth and cohesive.
Mix dry ingredients
  1. Whisk together the flour, baking soda, and salt in a separate bowl until evenly combined.
Combine
  1. Fold the dry ingredients into the wet ingredients until just combined, stopping as soon as no dry streaks remain.
Fill and bake
  1. Divide the batter among the muffin cups, filling each about two-thirds full for domed tops.
  2. Bake for 18–20 minutes at 350°F, until a toothpick inserted comes out clean with no wet batter clinging.
Cool
  1. Cool in the pan for 5 minutes before transferring to a wire rack, so the crumb sets without getting soggy.

Notes

Pro tip: use very ripe bananas (with lots of brown spots) for the richest banana flavor and best moisture. Store airtight at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze up to 2 months. For a lighter swap, replace half the sugar with light brown sugar (same amount) to keep the muffin tender while boosting caramel notes.