Best Ever Banana Muffins

These muffins are the embodiment of comfort, made with overripe bananas and simple ingredients, perfect for busy mornings and family gatherings.

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 200 kcal

3 pieces ripe bananas Overripe for the best sweetness and moisture.
1/3 cup melted butter Adds richness; use coconut oil for a lighter flavor.
1/2 cup sugar Adjust to preference; brown sugar adds a deeper flavor.
1 large egg Binds and adds moisture; use a flax egg for a vegan option.
1 teaspoon vanilla extract A must for extra flavor depth.
1 teaspoon baking soda Provides the lift; don’t skip this!
1 pinch salt Balances the sweetness.
1 cup all-purpose flour You can substitute with whole wheat flour for a heartier muffin.

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
Mash the bananas in a large bowl until smooth. The more overripe they are, the easier this will be, and their natural sugars will shine.
Mix in the melted butter; let it cool slightly if hot to prevent cooking the eggs.
Stir in the sugar, followed by the egg and vanilla extract. Mix until well combined but don’t overmix—some lumps are okay.
Sprinkle in the baking soda and salt; mix gently.
Fold in the flour until just combined. The batter should be thick but smooth; be cautious not to overmix.
Pour the batter into prepared muffin tins, filling each cup about two-thirds full. Add chocolate chips or nuts if desired.

Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These muffins store well for up to 3 days at room temperature. For longer storage, refrigerate or freeze. Reheat in the microwave or toaster oven.

Keyword Baking, Banana Muffins, Comfort Food, Easy Muffins, Family Recipe