Description
Moist, fluffy banana muffins made in under 30 minutes using simple pantry ingredients and ripe bananas.
Ingredients
2 ripe bananas, mashed
1/3 cup brown sugar
1/4 cup melted butter or oil
1 large egg
1/2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon (optional)
2 tbsp milk or yogurt (optional for extra moisture)
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
In a large bowl, mash the bananas until mostly smooth. Stir in brown sugar, melted butter (or oil), egg, and vanilla until combined.
In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
Gently fold dry ingredients into wet mixture until just combined—don’t overmix.
If using, stir in milk or yogurt for extra moisture.
Spoon batter evenly into the muffin tin (about ⅔ full).
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool completely.
Notes
Feel free to customize—add nuts, chocolate chips, blueberries, or swap in yogurt for extra moistness. Store at room temperature up to 3 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg