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Banana Muffins

Moist Banana Muffins

These moist banana muffins are the ultimate comfort treat — golden, fluffy, and naturally sweet thanks to overripe bananas. A perfect anytime snack that’s easy to make and endlessly customizable.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 ripe bananas, mashed (about 1 ½ cups)
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk (dairy or plant-based)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ½ cup optional add-ins (nuts, chocolate chips, dried fruit)

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • whisk
  • rubber spatula
  • measuring cups and spoons
  • cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Mash bananas in a large bowl until mostly smooth. A few lumps are okay.
  3. Whisk in eggs, oil, milk, and vanilla extract until fully combined.
  4. In a separate bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  5. Gently fold dry ingredients into the banana mixture until just combined. Do not overmix.
  6. Fold in any optional add-ins like nuts or chocolate chips.
  7. Divide the batter evenly into the muffin tin, filling each cup about ⅔ full.
  8. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 3.5gFat: 10gSaturated Fat: 2.2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 35mgSodium: 180mgPotassium: 180mgFiber: 1.2gSugar: 16gVitamin A: 100IUVitamin C: 3mgCalcium: 35mgIron: 1mg

Notes

Customize with nuts, chocolate chips, or dried fruit. For a healthier twist, substitute part of the oil with applesauce or use whole wheat flour. Make it dairy-free using almond or oat milk. Don’t overmix for the fluffiest results.

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