Best Banana Bread Muffins Recipe

Ben Carraoli

Best Banana Bread Muffins Recipe

I recently made this banana bread muffins recipe, and wow—every bite was moist, flavorful, and so satisfying. I had a bunch of speckled bananas sitting on the counter and figured it was time to turn them into something special. The process was simple, the ingredients were things I always have at home, and the result was better than I expected.

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Prep Time 20

Cook Time 20

Ingredients Method Notes

Ingredients

4 medium over-ripe bananas the riper the better—they mash easily and bring more sweetness.
1 cup all-purpose flour this forms the structure of the muffins; using too heavy a flour can make them dense.
¾ cup light brown sugar packed (adds sweetness and a caramel-like richness thanks to the molasses in brown sugar).
⅓ cup unsalted butter melted (butter helps keep the muffins moist and gives that rich flavor).
1 large egg beaten (provides structure and binds the ingredients together).
½ tablespoon vanilla extract just a splash enhances the flavor and makes them taste bakery-good.
1 teaspoon baking soda helps the muffins rise and stay light.
¼ teaspoon salt very important—brings out the sweet and banana flavor and balances everything.
½ cup chocolate chips optional (for those who love a little chocolate in their muffins).
½ cup chopped walnuts optional (adds crunchy texture and nutty flavor; skip if nuts aren’t your thing).

Method

Start by preheating your oven to 375°F (190°C). Grease your 12-cup muffin tin with cooking spray or use paper liners so the muffins release easily.
Peel your ripe bananas and mash them in a large bowl until fairly smooth. Stir in the beaten egg, melted and cooled butter, and vanilla extract until well combined.
In another bowl, whisk together the flour, brown sugar, baking soda, and salt. Pour the dry mix into the wet banana mixture and stir gently until just combined—don’t overmix or your muffins will be tough. If using chocolate chips or walnuts, fold them in now.
Spoon batter into the muffin tin, filling each cup about three-quarters full. Bake for roughly 20 minutes, or until a toothpick inserted into the center of a muffin comes out with moist crumbs. Let the muffins cool briefly in the pan, then transfer them to a wire rack to finish cooling.

Notes

I always use bananas that are heavily speckled or even mostly brown—this extra ripeness means sweeter, more flavorful muffins.
I resist the urge to overmix after adding the dry ingredients—mix just until you no longer see streaks of flour.
I let the butter cool slightly after melting so it doesn’t “cook” the egg when combined.
I keep total mix-ins (like chocolate chips and nuts) to about 1 cup so they don’t overpower the banana flavor or weigh down the batter.
I test the muffins a couple of minutes early, since ovens vary; taking them out when they still have moist crumbs keeps them tender.