Banana Muffins
Let’s Talk Banana Muffins—Because, Well, Who Can Resist?
First things first: if you’ve ever found yourself staring at a bunch of speckly brown bananas and wondering if you should just toss them—stop right there, mate. That’s how these banana muffins were born in my kitchen. Honestly, I remember the first time my cousin came over (she’s a picky one) and I nervously handed her a muffin, half-expecting a polite smile. Ten minutes later, two muffins gone and she’s asking for the recipe. Not gonna lie, I felt like Mary Berry for a hot minute. And yes, these muffins are my weapon of choice when I need to bribe the kids to walk the dog.
Why I Keep Making These (And You Might Too)
I make these any time I’ve got bananas on their last legs (which seems to be every Sunday). My family goes bananas (I know, groan) for them warm out of the oven, and sometimes I sneak a handful of chocolate chips in the batter for a treat. The recipe’s forgiving—like that one friend who doesn’t mind if you’re late—as in, I’ve swapped flours, left out an egg, or used whatever oil I could find. Sometimes they rise beautifully, sometimes they don’t, but honestly, they’re still gone in an hour. Oh, and I used to hate cleaning muffin tins, but I’ve found a trick for that below. (Spoiler: paper liners, but with a twist.)
Here’s What You’ll Need (Substitutions Welcome!)
- 3 medium overripe bananas (the browner, the better—my gran swore by Chiquita, but I just use whatever’s on sale)
- 1/2 cup melted butter (sometimes I use vegetable oil if I’m out of butter—don’t tell anyone)
- 3/4 cup sugar (white, brown, or a mix; brown sugar makes them extra cozy)
- 1 large egg (I’ve been known to use flaxseed “egg” if we’re out; it works okay)
- 1 teaspoon vanilla extract (good stuff or the cheapie, honestly I can’t always tell the difference)
- 1 1/2 cups all-purpose flour (I’ve swapped in whole wheat flour for half and it’s still tasty)
- 1 teaspoon baking soda
- 1/4 teaspoon salt (sometimes I forget this and nobody notices, but it helps)
- Optional: 1/2 cup chocolate chips, chopped walnuts, or blueberries—just throw in what you like
How I Actually Make Them (With a Few Honest Moments)
- Preheat your oven to 180°C (350°F). Or, if you forget like me, just shove the muffins in and they’ll still bake—maybe a smidge longer.
- Line a 12-cup muffin tin with paper liners. If you don’t have liners, a bit of butter rubbed around each cup works (though it means more washing up, grr).
- Mash those bananas in a big bowl. I use a fork, but honestly, just use your hands if you’re in a rush—nobody’s watching.
- Stir in the melted butter. It might look weird and lumpy at this stage—totally normal.
- Mix in sugar, egg, and vanilla. Sometimes I toss in the egg first, but actually, I find it works better if you do sugar before egg. Not sure why, just habit.
- Add flour, baking soda, and salt. I usually just sprinkle these over the top and then gently fold everything together with a wooden spoon. Don’t overmix! (I know, everyone says that, but it actually matters.)
- Fold in your add-ins—chocolate chips, nuts, or whatever. This is when I sneak a taste, just to check if it’s sweet enough, you know?
- Scoop the batter into the muffin cups. Fill them about 3/4 full. Once I accidentally filled one to the brim and it made a wild muffin top (my son called it the “volcano muffin” and claimed dibs).
- Bake for 18-22 minutes. Mine are usually done at 20, but ovens have minds of their own.
- Cool in the pan for a few minutes, then transfer to a wire rack. Or, just eat them straight out of the tin like we do when we can’t wait.
Notes (AKA: What I Learned the Hard Way)
- The riper the bananas, the better—almost gross-looking is perfect.
- I used to try mixing everything in a mixer, but it made the muffins tough. Hand-mixing really is best, even if your arm gets a workout.
- The muffins freeze surprisingly well (if you can hide a few before your family finds them).
Variations I’ve Tried—Some Winners, Some Not
- Swapped in almond flour for half the regular flour—came out pretty nutty (in a good way!), if a bit more crumbly.
- Added cinnamon and a pinch of nutmeg—made them taste like autumn in a bite.
- Tried swapping sugar for honey once—ended up a bit dense and sticky; not my favorite, but maybe you’d like it?
- Threw in frozen raspberries once. They tasted great, but turned the muffins a weird grayish color. Still edible, but not exactly Instagram material.
What If You Don’t Have the Right Equipment?
Don’t have a muffin tin? Actually, I’ve poured the batter into a loaf pan and made banana bread instead—just bake for longer, maybe 45 mins. And you can use silicone cupcake molds, or even oven-safe teacups in a pinch (just don’t ask me how I know that).
How to Store (Though Honestly, They Don’t Last Here)
Technically, you can keep these in an airtight container for up to three days at room temp, or freeze for a couple of months. But in my house, they rarely make it past breakfast. If you do want to freeze them, wrap individually in clingfilm first; it keeps them from sticking together (learned that the messy way).
Ways to Serve—From My Table to Yours
We tend to eat them warm with a swipe of butter and a mug of tea. For a treat, my husband slathers peanut butter on his, which I thought sounded bonkers until I tried it. For brunch, I put out some homemade strawberry jam (here’s the recipe I use) and let everyone go wild.
Pro Tips, Learned the Oops Way
- I once tried to rush the cooling step—burned my fingers and the muffins crumbled. Let them cool a bit, trust me.
- Don’t skip the paper liners if you have them. Cleaning muffin pans is nobody’s idea of a good time, except maybe my slightly odd uncle.
- If you’re doubling the recipe, mix the dry and wet ingredients separately before combining. Once I dumped it all in together and had weird flour pockets. Not a good look.
FAQ—Honestly, People Have Asked Me These
- Can I use bananas that are still a bit yellow? You can, but the muffins won’t be as sweet or banana-y. Wait for the spots if you can—or chuck them in a warm cupboard for a day (that’s my hack when I’m desperate!).
- How do I make these dairy-free? Swap the butter for coconut oil or any neutral oil. They’ll be a bit lighter but still tasty.
- Can I just use self-raising flour instead of flour and baking soda? Hmm, you probably could, though I haven’t tried it—just leave out the baking soda. If you do, let me know how it goes!
- What about gluten-free? I’ve had luck with Bob’s Red Mill gluten free flour (here’s their official recipe if you want to get fancy).
- Are these muffins healthy? Well, they’ve got fruit in them. That counts, right? But, I mean, there’s definitely sugar too. It’s all about balance.
And if you ever get stuck or want to branch out, Serious Eats banana muffin guide has some wild ideas I haven’t tried (yet). Anyway, happy baking—and if you end up with a volcano muffin, send me a pic!
