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Moist and tender banana muffins sweetened with brown sugar, perfect for cozy mornings or afternoon snacks. This quick mash-and-mix recipe allows customization with nuts or chocolate chips, and offers simple preparation and baking.

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon (optional)
  • 3 medium Ripe Bananas
  • 1 cup Light Brown Sugar
  • 1/3 cup Unsalted Butter, melted
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Milk
  • 1/2 cup Chopped Nuts (optional; like walnuts or pecans)
  • 1/2 cup Chocolate Chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease the cups.
  2. Mash 3 ripe bananas in a medium bowl, leaving a few small chunks for texture.
  3. Add 1 cup light brown sugar, 1/3 cup melted unsalted butter, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup milk to the mashed bananas and mix until smooth.
  4. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon in a separate bowl.
  5. Slowly add the dry ingredients to the wet mixture and fold gently with a spatula until just combined, leaving a few lumps to avoid overmixing.
  6. Gently fold in optional add-ins (about 1/2 cup chopped nuts or 1/2 cup chocolate chips) if using.
  7. Spoon or scoop the batter into the prepared muffin cups, filling each about 3/4 full for even tops.
  8. Bake for 18–22 minutes until muffin tops are golden and a toothpick inserted in the center comes out clean, checking at 18 minutes.
  9. Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas with brown spots for maximum sweetness and moisture., Avoid overmixing the batter to keep muffins light and fluffy., Check muffin doneness starting at 18 minutes by looking for golden tops and a toothpick that comes out clean., Store muffins in an airtight container: up to 3 days at room temperature, up to 1 week in the refrigerator., Freeze individual muffins wrapped in plastic or foil for up to 3 months; thaw before serving., Customize muffins by adding nuts, chocolate chips, or dried fruits gently after mixing the batter., For dairy-free alternatives, use almond or oat milk and swap butter with coconut oil., Whole wheat flour can replace half the all-purpose flour for added fiber and texture., Mini muffins can be made by reducing baking time to 12-15 minutes.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 calories per muffin
  • Fat: 6g per muffin
  • Carbohydrates: 29g per muffin
  • Protein: 3g per muffin