Fluffy Banana Bread Muffins
These banana bread muffins are fluffy, moist, and full of banana flavor. Perfect for using up overripe bananas and ready in just 30 minutes!
Equipment
- Muffin tin
- - Two mixing bowls
- - Spoon or spatula
- - Paper liners (optional)
Ingredients
- - 4 medium ripe bananas brown-spotted
- - 1 cup all-purpose flour
- - ¾ cup packed light brown sugar
- - ⅓ cup melted butter
- - 1 large egg whisked
- - ½ tbsp vanilla extract
- - 1 tsp baking soda
- - ¼ tsp salt
- - ½ cup chocolate chips * optional*
- - ½ cup chopped walnuts * optional*
Instructions
- Preheat oven to 375°F. Line or grease a 12-cup muffin pan.
- Mash bananas in a large bowl. Stir in egg, butter, and vanilla.
- In another bowl, whisk flour, brown sugar, baking soda, and salt.
- Combine wet and dry ingredients. Stir gently—don’t overmix.
- Fold in chocolate chips and/or nuts if using.
- Fill muffin cups ¾ full. Bake 15–21 minutes.
- Cool 5 mins in pan, then transfer to rack.
Notes
- Use bananas with black or brown peels for best flavor.
- Stir batter gently to avoid dense muffins.
- Store at room temp for 3 days, or freeze up to 3 months.
- Stir batter gently to avoid dense muffins.
- Store at room temp for 3 days, or freeze up to 3 months.