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Banana Bread Muffins

Banana bread muffins with ripe-mashed banana and buttery crumb are baked in a muffin tin for easy grab-and-go mornings. These rise into golden tops with a tender, soft center—plus they freeze well for lunchbox snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Muffins Batter
  • 3 bananas Very ripe bananas, mashed.
  • 0.3333333333 cup butter Melted.
  • 0.75 cup sugar
  • 1 egg Large, beaten.
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Preheat & line
  1. Preheat the oven to 350°F and line a muffin tin with liners, ensuring the cups are ready for batter.
Mix wet ingredients
  1. Mix the mashed bananas, melted butter, sugar, and egg until smooth and evenly combined, scraping the sides as needed.
Combine dry ingredients
  1. Fold in the all-purpose flour, baking soda, and cinnamon until just combined with no dry streaks remaining.
Fill cups
  1. Divide the batter evenly among the muffin cups so they bake uniformly.
Bake
  1. Bake for 18-20 minutes at 350°F, until a toothpick inserted in the center comes out clean.
Cool
  1. Cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling before eating.

Notes

For the sweetest muffins, use bananas with lots of brown spots—this reduces added sweetness and improves flavor. Store airtight at room temperature for up to 2 days or refrigerate up to 4 days; freeze up to 2 months in a sealed bag. For a slightly lighter option, you can replace half the sugar with light brown sugar or coconut sugar for a similar banana-bread taste.