Easy and Best Banana Muffins

moist banana muffins stacked on each other, with many in the background.

5 from 26 votes

Easy and Best Banana Muffins

Whip up a batch of these best banana muffins in under 30 minutes using this simple recipe! With just 2 ripe bananas and a handful of pantry staples, you can easily mix up the batter in a single bowl. Sink your teeth into these heavenly soft, buttery, mouth-watering muffins that are the ultimate choice for breakfast or a scrumptious midday snack!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 73kcal

Author: Kushi

Ingredients

1 cup All purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
½ cup White sugar
2 large Bananas preferably over-ripe
6 tablespoon Butter melted
1 teaspoon Vanilla extract
1 Egg

Instructions

Step 1

Preheat the oven to 350 degrees F. Coat the muffin pan with spray or use paper-liners.

Step 2

In a bowl, mash the bananas and add butter, vanilla extract, sugar, and egg, and mix well till blended.
2 large Bananas, 6 tablespoon Butter, 1 teaspoon Vanilla extract, 1 Egg, ½ cup White sugar
To the same bowl, sieve in the remaining dry ingredients - flour, baking soda, baking powder, and salt. Mix until just combined, do not overmix.
1 cup All purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, ¼ teaspoon Salt
Scoop the prepared batter into muffin tins using a spoon or an ice cream scoop.
Bake in the preheated oven for 10 to 15 minutes. If you are preparing large muffins then bake for 20 to 25 minutes or until a tooth pick inserted at the center comes out clean.
Banana Muffins are ready. Serve for breakfast or as a snack and enjoy.

Notes

Do not over mix the wet and dry ingredients. From my baking experience this is the key to get soft and moist, good muffins.
You can also add 1 teaspoon of cinnamon or ⅓ cup of chocolate chips or your choice of nuts for additional crunch and flavor.
You can even replace butter with apple sauce for low fat version or even with coconut oil if you love the flavor.
Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to three days, or freeze them for later use.

Nutrition