Best Ever Banana Bread Muffins In 8 Easy Steps
A super moist and easy recipe for classic banana bread in muffin form, perfect for using overripe bananas.
Ingredients
- 1.75 cups 210 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon optional
- 0.25 teaspoon salt
- 0.5 cup 1 stick or 113 g unsalted butter, melted
- 0.75 cup 150 g granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 3 ripe bananas mashed (about 1.5 cups)
- 0.5 cup chopped walnuts or chocolate chips optional
Instructions
- Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the pan well.
- Combine Dry Ingredients (Bowl 1): In a large bowl, whisk together the 1.75 cups of flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 0.25 teaspoon salt. Set aside.
- Combine Wet Ingredients (Bowl 2): In a separate medium bowl, whisk together the melted butter and the 0.75 cup of sugar until well combined. Whisk in the 2 eggs one at a time, followed by the 1 teaspoon of vanilla extract.
- Add Bananas: Stir in the mashed bananas until just combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together until just mixed. Do not overmix; a few streaks of flour are okay.
- Fold in Add-ins: If using, gently fold in the 0.5 cup of nuts or chocolate chips.
- Bake: Divide the batter evenly among the 12 muffin cups. Fill each about two-thirds full. Bake for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.