There’s something about waking up to the smell of bananas and butter mingling in the oven that feels like a small celebration—even on a rushed morning. I remember one weekend when I tried making these muffins, my mind half on the recipe and half on the stack of unread emails. The batter ended up a bit lumpy, which honestly made me hesitate before scooping it out. But once they were baked, that golden crust gave way to a soft, moist crumb that was just sweet enough. The kitchen was warm, and the sound of the kids chatting over breakfast made it all worth it. I don’t know if it was the bananas or just the comfort of something homemade, but these muffins quickly became a quiet favorite around here.
- Moist and naturally sweet, thanks to ripe bananas that add flavor without fuss.
- Simple ingredients you likely have on hand—no need for a special trip to the store.
- Quick to prepare, which means you can sneak them into a busy morning routine.
- It’s simple—and that’s kind of the point. No fancy add-ins, just honest muffins.
Even if you’re not a baker or you rush through the mixing stage, these muffins forgive a little imperfection. They’re meant to be enjoyed without pressure.
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Classic Banana Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These classic banana muffins are moist, flavorful, and perfect for breakfast or a snack. Made with ripe bananas and simple ingredients, they are easy to prepare and delicious to enjoy.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large 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) and 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 bowl, combine the mashed bananas, granulated sugar, beaten egg, melted unsalted butter, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir 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 let them cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
These muffins come together easily with standard kitchen tools—nothing fancy needed. I usually serve them with a smear of butter or a drizzle of honey, perfect alongside a cup of tea or coffee. You might try folding in some chopped nuts or chocolate chips if you’re feeling adventurous, though I haven’t tested all the combinations thoroughly. Sometimes, a dash of cinnamon adds a cozy twist. If you want to keep it really simple, just follow the classic version and enjoy the familiar taste.
FAQ
Can I use less sugar? Yes, the bananas add natural sweetness, so reducing sugar is fine if you prefer.
How ripe should the bananas be? The riper, the better—look for bananas with plenty of brown spots for maximum flavor and moisture.
Can I freeze these muffins? Absolutely. They freeze well for up to two months if wrapped tightly.
What’s the best way to reheat them? A quick warm-up in the microwave or toaster oven brings back that fresh-baked feeling.
If you’re craving something warm and simple to start the day or need a quick snack, these classic banana muffins are a cozy choice. Give them a try and see how a humble recipe can brighten your kitchen.