Easy Banana Muffins Recipe


Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional, but delicious!)

Wet Ingredients

  • 3-4 very ripe bananas, mashed (about 1 1/2 cups)
  • 1/3 cup melted butter or vegetable oil
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Optional Add-ins:

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips


  • Oven
  • 12-cup muffin pan
  • Muffin liners (or cooking spray)
  • Two medium mixing bowls
  • Whisk
  • Fork


Prep work:

  • Preheat oven to 375°F (190°C).
  • Line a muffin pan with liners or grease it with cooking spray.

Mix dry ingredients:

  • In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon (if using).

Mix wet ingredients:

  • In a separate bowl, mash bananas thoroughly. Add melted butter/oil, sugar, egg, and vanilla. Whisk until well combined.

Combine the batter:

  • Gently pour the dry ingredients into the wet ingredients.
  • Stir with a fork or spatula until just combined. Don’t overmix!

Add in fun stuff:

  • If desired, fold in chopped nuts or chocolate chips.

Fill and bake:

  • Fill each muffin liner about 2/3 full.
  • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Cool and enjoy:

  • Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.


  • Super ripe bananas: Use bananas with plenty of brown spots for maximum sweetness and banana flavor.
  • Don’t overmix!: Overmixing the batter will make the muffins tough.
  • Variations: Get creative! Try adding blueberries, a swirl of peanut butter, or a cinnamon streusel topping.
  • Storing: Store muffins in an airtight container at room temperature for 2-3 days, or freeze for longer storage.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *