Banana Bread Muffins
So, Banana Bread Muffins Again? (Yes, and You Should Too)
I know what you’re thinking—another Banana muffin recipe? But hang on, this one’s like an old jumper you can’t get rid of: warm, familiar, and (I hope) always hits the spot. Honestly, banana bread muffins are the only reason I look forward to finding one of those sad, mottled bananas at the back of the fruit bowl. The recipe I’m sharing is my go-to when my kitchen’s a mess and I need something cozy. Quick story (because, why not?): the first time I made these, my brother said they smelled better than any shop in town—which honestly might have just been because I dropped a little too much cinnamon in, but who’s counting?
Why These Muffins Are My Weekday Lifesaver
Alright, I make these when: my morning coffee needs a friend—or a lifeline; the kids are whining for a snack, or when I can’t stand wasting bananas again (on that note, don’t bother with perfect bananas; the spotty ones are best). My family goes a bit bonkers for these muffins, especially warm out of the oven, though there’s always one stray muffin left that’s so much better the next day (or is that just me?). I’ll admit, the clean-up is a pain if you get wild with the flour; just don’t wear black and you’ll be fine.
Here’s the Stuff You’ll Need (and Some Workarounds)
- 3 ripe bananas (I’ve even used four smallish ones—no big drama)
- 1/2 cup melted butter (sometimes I swap in coconut oil if I’m feeling like a fancy health nut, but honestly, good ol’ salted butter is my standby)
- 3/4 cup sugar (white is classic, but brown sugar makes it deeper; I’ve mixed them together and it’s grand)
- 1 egg (room temp, in theory, but who remembers?)
- 1 tsp vanilla extract (my grandmother swore by Nielsen-Massey, but supermarket stuff is fine. Don’t skip if you can help it)
- 1 1/2 cups all-purpose flour (self-raising gives a little more lift but can get cakey)
- 1 tsp baking soda
- Pinch of salt (or two if you have a heavy hand like me)
- 1/2 tsp ground cinnamon (or go full Scandinavian and add cardamom—I did once, and nobody minded)
- Optional: 1/2 cup chopped walnuts or chocolate chips (sometimes I use both. Chaos, but good chaos)
How I Throw These Together (Imperfectly)
- Preheat your oven to 350°F (or about 180°C, give or take). Line your muffin tin with papers. If you forget, just grease it with a bit of butter (I’ve done this many times)
- Pile your bananas into a bowl and mash them up with a fork. I’ve used a potato masher in desperation; works like a treat. Some lumps are fine (actually, I think it’s better this way)
- Add the melted butter. Give it a little stir. Then go in with the sugar, egg, and vanilla. Beat it all together—sometimes I just use a big spoon; nobody complains
- In another bowl (or honestly, just make a little well in the same bowl if you’re chasing fewer dishes), mix the flour, baking soda, salt, cinnamon. Then toss it into the wet stuff. Stir gently. Don’t panic if the batter seems a wee bit thick—it loosens up
- Fold in your nuts and/or chocolate chips, if using. This is where I usually sneak a taste. For “quality control” purposes only, of course
- Spoon the batter into your muffin tin—the more uneven, the better. Rustic, I say (if you need a measurement, about 3/4 full is right)
- Bake for about 18-22 minutes (the tops should look golden and spring back if you poke them). If not, give them another minute. Sometimes ovens are just moody
- Let them rest in the pan for 5 minutes, then wrangle them out onto a rack. But I’ve definitely just eaten them straight out of the tin before; no shame
Random Notes from a Not-So-Professional
- The muffins taste great, but actually, I find they’re even better the next morning (not that they usually last that long around here).
- If you skip the muffin cases, you might want to run a knife around the edges when they finish baking, or you’ll be picking out stubborn bits with a fork for ages.
- Once I substituted half the flour with oats. It worked… sort of, but was a bit too hearty for my taste—maybe that’s your thing, though.
- I don’t think fancy paper liners matter much, but they sure make your muffins look Instagram-ready.
Tinkering with the Recipe (Sometimes It Works!)
- Chocolate swirl: Some days I dot a bit of Nutella or Biscoff spread into the middle of each muffin before baking—was delicious, but also an absolute mess
- Berry bonanza: Fresh blueberries work, but I tried frozen once and they made everything go purple-grey. Still tasty, though
- Dairy swaps: Used oat milk butter once (yeah, that’s a thing); could not taste the difference. Honestly, any mild oil is fine
If You Don’t Own Every Gadget…
I always say a stand mixer is nice and all, but a bowl plus a fork can get you 90% of the way there (besides, it’s less to wash, and no faffing about with attachments). No muffin pan? I’ve actually poured the batter into a brownie tin before—just cut into squares and pretend they’re fancy breakfast bars.
On Keeping Muffins Tasty (Assuming They Last)
Technically, these muffins will keep in an airtight tin or box for 2-3 days. But honestly, in my house, if they hang around long enough to even need storage, it’s a miracle. If you must keep them, a bit of clingfilm or one of those beeswax wraps does the job. You can freeze them too—individually wrapped, pop in the microwave straight form the freezer (they’re surprisingly good that way, maybe even better?).
Serving Up Muffin Magic (With Coffee, Please)
My favorite way to eat these is still-warm, with a thin spread of salted butter (kinna posh, I know), alongside a very strong coffee. Some of my friends turn it into a Saturday brunch thing with a bit of Greek yoghurt and honey on the side. At birthdays, we’ve even stuck a candle into them—less stress than cake, just as festive (and no complaints from the little ones either).
Blunders and the Things I’ve Actually Learned
- I once tried to save time by cranking up the oven. Ended up with dry outsides and goopy insides—don’t do that. Lower and slower wins here.
- Leaving the muffins in the tin too long? They go soggy underneath, so dump them on a rack as soon as you can (without burning yourself, obvs).
- Trying to mash everything in one bowl? It seems like a shortcut but, seriously, I end up cleaning more because it goes everywhere. Use two bowls if you can stand it—just trust me here.
Actual Questions I Get (And My Real Answers)
- Can I use overripe bananas that are, like, totally black?
- Yes! Actually, that’s the best. The spottier, the sweeter. If it’s gone liquid and has a weird smell, then… maybe not.
- Do I need a mixer?
- No way—just a fork, a spoon, or even a potato masher if you’re feeling industrous. More about hands-on baking at King Arthur Baking.
- How do I make these gluten-free?
- My cousin tried with Bob’s Red Mill 1:1 flour and said it turned out just fine. You can check out more options here too.
- Is it okay if the batter is a bit lumpy?
- Absolutely. Overmixing is actually a no-go. The first few times I tried to get it super smooth, they ended up tough. Embrace the lumps!
- Can I double (or halve) this recipe?
- You can, but when doubling, don’t just toss in double the baking soda—err, it went a bit weird on me once. Keep an eye on rising times if you make minis or massive ones.
So, that’s my banana bread muffin saga—imperfect, but always a hit. If you want a fancier version, Smitten Kitchen’s banana bread is legendary. But for a munched-in-pyjamas-on-a-Monday kind of muffin, this’ll do you proud. Happy baking, and don’t forget to save yourself one!
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
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1Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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2In a large bowl, mash the bananas, then stir in the melted butter.
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3Mix in the sugar, beaten egg, and vanilla extract until well combined.
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4Add baking soda and salt. Stir in the flour until just combined; do not overmix.
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5Divide batter evenly among muffin cups and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
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6Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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