Easy Banana Muffins Recipe
- PREP 10min
- COOK 20min
- TOTAL 30min
For the best banana muffins, use very ripe bananas. They are even better if you can wait a day for browned, overripe, and speckled bananas. Just before baking we throw in mini chocolate chips. You can leave them out or swap for regular chocolate chips, or use fruit like blueberries or strawberries.
You Will Need
3 ripe medium bananas, mashed, about 1 ¼ cups
5 tablespoons (70g) unsalted butter, melted and cooled slightly
1 ½ cups (195g) all-purpose flour
1/2 cup (95g) packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (130g) chocolate chips
Directions
Heat oven to 350°F (177°C). Line muffin cups with paper liners. This recipe makes 12 regular-sized muffins.
Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.
Stir the banana mixture into the dry ingredients until you no longer see streaks of flour.
Stir in the chocolate chips.
Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes. Cool on a wire rack.
Adam and Joanne's Tips
- Storing: These muffins last stored in an airtight container on the counter for up to 3 days. I do not recommend refrigerating them (they dry out), but you can freeze them! To freeze them, place them onto a baking sheet and freeze until hard (1 to 2 hours). Transfer to a freezer-safe bag or container and freeze for up to 3 months.
- Mini muffins: Use a mini muffin tin and expect that the bake time will be 10 to 15 minutes.
- Vegan/egg-free muffins: Replace the egg with a flax egg. Melted coconut oil or melted vegan butter can be substituted for melted butter.
- The nutrition facts provided below are estimates.