Looking for the best easy banana bread muffin recipe? These tender, moist banana muffins capture all the classic flavors of banana bread in a quick, single-serve form. They’re simple to make, full of natural sweetness from ripe bananas, and are perfect for breakfast or a snack. Ready in just a few steps, this is the ultimate recipe for a delicious, fuss-free treat. Perfect for customizing with nuts or chocolate chips, these muffins deliver taste and convenience!

Why I Love This Recipe

Growing up, banana bread was a household classic, filling our kitchen with warm, comforting smells. But as life got busier, I started making muffins instead of a loaf. They’re easy to grab on hectic mornings or slip into a lunchbox. Plus, muffins are great for portion control—assuming you can stop at just one! The balance of sweetness from ripe bananas and richness from melted butter is just irresistible. So, let’s make these bite-sized banana bread muffins and bring a little nostalgia to your mornings.

What You Will Need

• Mixing bowls
• Muffin tin
• Measuring cups and spoons
• Whisk and spatula
• Cooling rack

Ingredients

• Bananas: 3 ripe bananas, mashed
• Butter: 1/3 cup, melted
• Sugar: 1/2 cup granulated or light brown sugar
• Egg: 1 large
• Vanilla Extract: 1 teaspoon
• Baking Soda: 1 teaspoon
• Salt: 1/4 teaspoon
• All-Purpose Flour: 1 1/2 cups
• Optional Mix-ins: 1/2 cup of chocolate chips, chopped nuts, or cinnamon

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. Prepare the Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add melted butter, sugar, eggs, and vanilla extract, and whisk everything together until fully combined.

3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This will help distribute the leavening agents evenly.

4. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the banana mixture until just combined. Be careful not to overmix, as this can make the muffins dense.

5. Add Mix-Ins (Optional): If you’re using nuts, chocolate chips, or other add-ins, gently fold them into the batter at this stage.

6. Fill the Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full for a nice rise.

7. Bake: Place the muffins in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container.

Possible Substitutions

• Butter: Swap with coconut oil or applesauce for a lighter option.
• Sugar: Substitute with honey or maple syrup.
• All-Purpose Flour: Try whole wheat or almond flour for added fiber.

Serving Suggestions

These muffins are perfect on their own but pair wonderfully with a cup of coffee, tea, or a glass of milk. For a breakfast treat, serve with a dollop of Greek yogurt and a drizzle of honey.

Enjoy these delicious banana bread muffins fresh out of the oven or freeze them for a quick snack later!