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Banana Bread Muffins

Banana Bread Muffins bake into a golden, portable muffin with a soft fluffy crumb. This classic banana bread batter bakes evenly with a domed top and moist texture that stays fresh for days, making it great for lunchboxes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Bananas and wet ingredients
  • 3 bananas Ripe bananas, mashed.
  • 0.33 cup butter Melted, then slightly cooled.
  • 0.75 cup sugar
  • 1 egg Large egg.
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep the oven and pan
  1. Preheat the oven to 375°F and line a muffin tin with liners.
Make the banana batter
  1. Mix the melted butter into the mashed bananas, then stir in the sugar, egg, and vanilla extract.
Combine dry and wet
  1. Whisk the all-purpose flour, baking soda, and salt together, then fold into the wet mixture.
Portion
  1. Divide the batter evenly among the muffin cups, filling liners about three-quarters full for a domed top.
Bake
  1. Bake for 18 to 20 minutes, until golden and a toothpick comes out clean.
Cool and serve
  1. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For the best rise and texture, measure flour by spooning and leveling, then stop mixing as soon as the batter comes together. Store muffins in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze up to 2 months. For a dairy-free swap, use plant-based butter in the same amount and melt it first.