Easy Banana Muffins are just the ticket for a quick breakfast. One bowl and no mixer required with this simple recipe. Perfect for busy mornings and so good, that you might need a double batch!
Banana Muffins always remind me of my grandma. She made countless batches of banana muffins for us growing up and they were always my favorite. This is a slight variation on my Easy Pumpkin Bread and it’s just as delicious.
There’s about a 10 minute window for bananas being just right to eat. I don’t really like them green and when they start to get a few spots, they are too ripe.
This is the reason I always have bananas on hand that are ready to be made into banana bread and I’m not complaining. I love making banana bread, banana muffins and on occasion chocolate banana bread and these Chocolate Chip Muffins.
How to Make Banana Muffins
- Add 2-3 peeled bananas to a bowl and mash with a fork.
2. Next, add butter, sugar, milk, eggs and vanilla. Mix until smooth.
3. Add flour, baking soda, cinnamon and kosher salt.
4. Stir until thoroughly combined.
5. Spray a muffin tin with non stick cooking spray or line with muffin liners.
6. Using a large spoon or muffin scoop to fill the tins evenly.
7. Bake for 17-20 minutes or until a toothpick inserted comes out clean.
8. Remove muffins to a wire rack to cool.
9. Store cooled muffins in an airtight container.
How long will banana muffins last?
Banana Muffins will stay fresh 1 – 2 days at room temperature and up to 5 days if refrigerated.
Can you freeze banana muffins?
Place muffins in a single layer in a zip top freezer bag for up to 3 months. Thaw muffins in refrigerator. Serve at room temperature or heat in a 325° oven for 15 minutes.
How to Make a Banana Bread Loaf
- Spray a 8 1/2″ x 4 1/2″ loaf pan with non stick cooking spray.
- Fill with banana bread batter and smooth the top.
- Bake at 350° for 1 hour to 1 hour 10 minutes or until a toothpick inserted in center comes out clean.
- Remove from pan and cool on a wire rack.
- Wrap cooled loaf in plastic wrap to store on counter for 1-2 days or refrigerated up to 5 days.
- Vegetable oil can be substituted for butter.
- Buttermilk can be substituted for milk.
- Mix in 1/2 cup chopped walnuts or pecans.
- Add 1/2 cup of raisins or chocolate chips.
If you like these muffins, you might also want to try these Banana Pancakes for a healthy and delicious breakfast!
Can You Freeze Bananas
If you have ripe bananas and don’t have time to make banana muffins, you can freeze them. Peel the bananas and place in a zip top freezer bag. Freeze for up to 3 months. Thaw bananas and use for banana muffins or smoothies.
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
- 1 cup mashed banana
- 2 eggs
- 1/2 cup melted butter
- 1/3 cup milk
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 1 3/4 cup all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 400°.
- Place mashed bananas to a bowl with eggs, milk, melted butter, sugar, and vanilla.
- Mix until smooth.
- Add flour, baking soda, cinnamon and kosher salt to banana mixture and stir until combined.
- Spray a muffin tin with non stick cooking spray or line with muffin liners.
- Fill tins with batter.
- Bake for 17-20 minutes until browned and a toothpick inserted comes out clean.
- Remove muffins to a wire rack to cool.
Store cooled muffins in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
To bake a loaf instead of muffins bake in a greased loaf pan at 350° for 1 hour to 1 hour 15 minutes.
Amount Per Serving: Calories: 250Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 270mgCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 3g
Nutritional calculations are estimated and may not be accurate.