There’s something quietly satisfying about the smell of ripe bananas turning into warm muffins in the oven. The moment I pulled these out, the kitchen felt instantly cozier—even if I was a bit distracted by a buzzing phone nearby and the half-empty coffee cup on the counter. The muffins were golden, with a tender crumb that still held a hint of the slight unevenness from the mashed bananas. I remember biting into one, the soft texture melting in my mouth, the vanilla teasing just enough to make the experience feel indulgent but not fussy. Somehow, these muffins turned an ordinary afternoon into a small celebration of simple flavors that felt both nostalgic and fresh.
- Moist and tender texture thanks to ripe bananas; it’s not a dry, crumbly muffin kind of day.
- The hint of vanilla adds warmth without overpowering the banana’s natural sweetness.
- Easy to prepare—even if you’re juggling distractions or not quite in your baking groove.
- They’re sweet, but not too sweet. It’s simple—and that’s kind of the point.
If you’re worried about them falling apart or being too dense, don’t be. The key is gentle mixing, so you get those little lumps of banana that make it interesting. Plus, they stay fresh for a couple of days, or you can freeze extras for a grab-and-go treat.
Print
Classic Banana Muffin Dessert
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Delicious and moist banana muffins perfect for a sweet dessert or snack. Made with ripe bananas and a hint of vanilla, these muffins are easy to prepare and sure to satisfy your banana cravings.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed
3/4 cup granulated sugar
1 large egg, beaten
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate medium bowl, combine the mashed bananas, granulated sugar, beaten egg, melted butter, and vanilla extract. Mix well until smooth.
Pour the banana mixture into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Don’t stress about fancy equipment here; a basic muffin tin and some paper liners work just fine. These muffins pair beautifully with a cup of afternoon tea or coffee, and I sometimes slice one in half, toast it lightly, then spread a bit of butter or cream cheese—because why not? If you want a slight twist, I’ve tried folding in some chopped nuts for crunch or a sprinkle of cinnamon to deepen the flavor, but honestly, the classic version holds its own perfectly. Sometimes I wonder if adding chocolate chips would be too much, but I haven’t tested that thoroughly yet.
FAQ
Can I use less sugar? Yes, you can reduce it slightly, but keep in mind the bananas already add natural sweetness.
What if my bananas aren’t ripe enough? They work best when very ripe—spotty or even a bit mushy. If they’re too firm, the muffins won’t be as flavorful or moist.
How do I store leftovers? Keep them in an airtight container at room temperature for up to three days or freeze for longer storage.
Whenever you need a moment of comfort or a quick sweet snack, these muffins are worth a try. Go ahead, give them a whirl and enjoy a little slice of everyday happiness.