Banana Bread Muffins
These easy banana bread muffins are moist, naturally sweet from overripe bananas, and customizable with chocolate chips or nuts. Perfect for busy mornings or weekend brunch, they come together in just 25 minutes with simple pantry staples.
Ingredients
- 4 medium overripe bananas brown-spotted or fully brown
- 1 cup plain flour all-purpose
- 3/4 cup light brown sugar packed
- 1/3 cup melted butter cooled slightly
- 1 large egg whisked
- 1/2 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips optional, semi-sweet recommended
- 1/2 cup crushed walnuts optional, lightly toasted preferred
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease generously.
- Mash Bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps.
- Add Wet Ingredients: Stir in the whisked egg, cooled melted butter, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, brown sugar, baking soda, and salt.
- Combine: Gently fold the dry mixture into the banana mixture until just combined. Avoid overmixing.
- Add Mix-ins: Fold in chocolate chips and walnuts, if using.
- Fill Muffin Cups: Divide the batter evenly into the muffin cups, filling each about 2/3 full.
- Bake: Bake for 15–21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Overripe Bananas: Bananas with lots of brown spots or fully brown skins work best. Mix-ins: Keep total mix-ins around 1 cup for best texture. Storage: Store at room temp (up to 3 days), refrigerate (up to 1 week), or freeze (up to 3 months). Substitutions: Use a flax egg for a vegan version, applesauce or coconut oil for butter alternatives, and gluten-free flour as needed. Pro Tip: Don’t overmix! It’s the key to soft, tender muffins.
