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12 muffins in approximately 35 minutes. 1×

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Serves 12 muffins in approximately 35 minutes.Prep 15 minCook 20 minTotal 35 min

Ingredients

• 3 very ripe bananas , mashed, approximately 1½ cups
• ½ cup unsalted butter , melted and slightly cooled
• ¾ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup chocolate chips or chopped walnuts , optional

Method

1. Prepare the oven and pan. Preheat the oven to 350°F (175°C) . Line a 12-cup muffin pan with paper cases, or lightly grease the wells.
2. Mash the bananas. Place the peeled bananas in a large mixing bowl. Mash with a fork until mostly smooth. A few small pieces are acceptable.
3. Add the wet ingredients. Whisk in the melted butter, brown sugar, egg, and vanilla extract until evenly combined.
4. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Make the batter. Add the dry ingredients to the banana mixture. Fold with a spatula until no dry streaks remain. Do not continue mixing after the flour has been incorporated.
6. Add optional ingredients. Fold in the chocolate chips or chopped walnuts, if using. Reserve a small amount for sprinkling over the tops, if required.
7. Fill the muffin pan. Divide the batter evenly between the 12 muffin cups. Each cup should be approximately three-quarters full.
8. Bake. Transfer the pan to the oven and bake for 18–20 minutes . The muffins are ready when the tops are set and a toothpick inserted in the centre comes out with a few moist crumbs.
9. Cool. Leave the muffins in the pan for 5 minutes. Transfer them to a wire rack. Serve warm or allow them to cool completely before storing.

Banana Bread Muffins (Moist & Easy)

Ripe bananas, melted butter, brown sugar, and a short bake produce soft, moist banana bread muffins with golden tops. This recipe makes 12 muffins in approximately 35 minutes.

banana bread muffin (noun): an individual, portion-controlled baked cake made with mashed ripe bananas, designed for a muffin tin rather than a loaf pan.

These muffins are distinct from banana bread loaf. The smaller format reduces baking time and creates a practical breakfast, snack, or lunchbox portion. They are also not vegan: this version contains butter and egg.

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Ingredients

The ingredient list is short and uses standard pantry items.

• 3 very ripe bananas, mashed, approximately 1½ cups
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup chocolate chips or chopped walnuts, optional

Use bananas with brown spots or heavily speckled peels. They provide more sweetness, moisture, and banana flavour than firm yellow bananas.

Recipe

Banana Bread Muffins

Servings: 12 muffins
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

• 3 very ripe bananas, mashed
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup chocolate chips or chopped walnuts, optional

Method

1. Prepare the oven and pan. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper cases, or lightly grease the wells.

2. Mash the bananas. Place the peeled bananas in a large mixing bowl. Mash with a fork until mostly smooth. A few small pieces are acceptable.

3. Add the wet ingredients. Whisk in the melted butter, brown sugar, egg, and vanilla extract until evenly combined.

4. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

5. Make the batter. Add the dry ingredients to the banana mixture. Fold with a spatula until no dry streaks remain. Do not continue mixing after the flour has been incorporated.

6. Add optional ingredients. Fold in the chocolate chips or chopped walnuts, if using. Reserve a small amount for sprinkling over the tops, if required.

7. Fill the muffin pan. Divide the batter evenly between the 12 muffin cups. Each cup should be approximately three-quarters full.

1. Bake. Transfer the pan to the oven and bake for 18–20 minutes. The muffins are ready when the tops are set and a toothpick inserted in the centre comes out with a few moist crumbs.

2. Cool. Leave the muffins in the pan for 5 minutes. Transfer them to a wire rack. Serve warm or allow them to cool completely before storing.

Tips

Use ripe bananas

Very ripe bananas are the primary source of banana flavour and moisture. Bananas with multiple brown spots are suitable. If the bananas are mostly yellow and firm, the muffins may be less sweet and less soft.

Measure the flour correctly

Spoon flour into a dry measuring cup and level the top with a knife. Do not pack flour into the cup. Excess flour can produce a dense or dry muffin.

Do not overmix

Overmixing develops gluten and can make the crumb chewy. Fold the batter only until the flour disappears. A few small lumps are acceptable.

Cool the butter

Melted butter should be warm rather than hot. If it is very hot, it can partially cook the egg when combined with the other wet ingredients.

Check before the full cooking time

Ovens vary. Begin checking at 18 minutes. The toothpick should show moist crumbs, not wet batter. Completely clean results may indicate that the muffins have been baked longer than necessary.

Fill all 12 cups evenly

Evenly portioned batter promotes consistent cooking. A cookie scoop or ice cream scoop can be used to divide the batter.

Storage

Store fully cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days. Refrigeration can firm the crumb; warm each muffin briefly before serving.

To freeze, wrap the cooled muffins individually and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

Variations

Chocolate chip banana muffins

Fold ½ cup semi-sweet, milk, or dark chocolate chips into the batter. Mini chocolate chips distribute evenly and provide chocolate in more bites.

Banana walnut muffins

Use ½ cup chopped walnuts. For better flavour, toast the walnuts briefly, allow them to cool, and then add them to the batter.

Cinnamon sugar tops

Before baking, sprinkle the filled muffin cups with a small amount of cinnamon sugar. This creates a lightly crisp surface without changing the basic recipe.

Double-chocolate banana muffins

Replace 2 tablespoons of the flour with unsweetened cocoa powder. Add ½ cup chocolate chips. The batter will be darker and more pronounced in flavour.

Blueberry banana muffins

Fold in ½ cup fresh or frozen blueberries. If using frozen berries, do not thaw them first. Fold carefully to reduce colour bleeding.

This recipe is not formulated as vegan banana bread. Do not substitute ingredients without adjusting the structure and moisture balance.

FAQ

Can I use frozen bananas?

Yes. Thaw the bananas completely, then drain any excess liquid before mashing. Excess thawing liquid can make the batter too loose. Use approximately 1½ cups of mashed banana.

Why are my banana bread muffins dry?

The most common causes are too much flour, overmixing, or overbaking. Measure flour accurately, fold the batter only until combined, and begin checking the muffins at 18 minutes.

Can I make these muffins without chocolate chips or walnuts?

Yes. Both additions are optional. The base recipe produces moist banana muffins without them.

Can I use oil instead of melted butter?

Yes. Use ½ cup of neutral-flavoured oil, such as vegetable or canola oil. The texture will remain moist, but the muffins will have less buttery flavour.

How do I know when the muffins are done?

Insert a toothpick into the centre of one muffin. It should come out with a few moist crumbs attached. Wet batter indicates that additional baking time is required.

Can I bake this recipe as a banana bread loaf?

This formula and timing are intended for muffins. A loaf requires a different baking time and should be checked separately. For consistent results, use a 12-cup muffin pan.

How should I prevent muffins from sticking to the paper cases?

Allow the muffins to cool before removing the cases. Very warm muffins can cling to the paper. Using quality paper liners and avoiding excess moisture in the batter also helps.

Final result

These banana bread muffins are ready when the tops are golden, the centres are set, and the crumb remains soft. Serve them plain, with butter, or with the selected chocolate chip or walnut variation.