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Golden banana muffins fresh from the oven in a muffin tin

Easy Banana Muffins

Soft, golden muffins made with very ripe bananas, mixed in one bowl with no electric mixer. A 30-minute recipe that turns overripe bananas into something worth looking forward to.
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Prep Time 10 minutes
Cook Time 22 minutes
Rest Time 0 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 3 very ripe medium bananas about 280g, or 1 cup mashed
  • 2 cups 240g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs at room temperature
  • 3/4 cup 150g granulated sugar
  • 1/3 cup 75g unsalted butter, melted and slightly cooled
  • 1/3 cup 80ml whole milk
  • 1 teaspoon pure vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper liners
  • Large mixing bowl
  • whisk
  • Rubber spatula
  • Wire rack

Method
 

  1. Preheat the oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease each cup well.
  2. Peel and mash the bananas in a large bowl until nearly smooth, with only a few small lumps.
  3. Add the eggs, melted butter, milk, vanilla, and sugar to the mashed banana. Whisk until the mixture is uniform and the sugar begins to dissolve, about 60 seconds.
  4. Scatter the flour, baking soda, baking powder, salt, and cinnamon over the wet mixture. Fold gently with a rubber spatula using wide strokes just until no dry flour streaks remain. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  6. Bake on the center rack for 20 to 22 minutes, rotating the tin at 11 minutes. The muffins are done when the tops are golden, spring back when pressed, and a toothpick inserted in the center comes out clean.
  7. Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

  • Use bananas with heavily spotted or fully black peels for the best flavor and natural sweetness.
  • Measure flour with the spoon-and-level method or by weight to avoid dense muffins.
  • Chocolate chips, chopped walnuts, or a brown sugar streusel topping can all be added without changing the base batter.
  • Fully cooled muffins freeze well for up to 3 months.
Allergens: Contains gluten (wheat flour), dairy (butter, milk), and eggs. Free from nuts and soy as written. Not guaranteed safe for any specific allergy without checking individual ingredient labels.