Simple Homemade Banana Muffins

These banana muffins combine the natural sweetness of ripe bananas with a moist, tender crumb, making them perfect for breakfast or a snack.

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 200 kcal

3 medium Ripe Bananas Mashed, about 1 cup when mashed.
2 cups All-Purpose Flour Spoon into measuring cup and level off.
1 teaspoon Baking Powder Ensure it's fresh for best results.
0.5 teaspoon Baking Soda Helps with rising and balances acidity.
0.25 teaspoon Salt Enhances flavor.
0.75 cup Granulated Sugar Adjust according to taste.
1 large Egg At room temperature.
0.5 cup Vegetable Oil Can substitute with melted coconut oil.
0.25 cup Milk Whole or preferred type.
0.5 cup Optional Mix-ins (e.g., walnuts, chocolate chips) Add for extra flavor and texture.

Preheat your oven to 350°F (175°C).
Grease a muffin tin or line with paper liners.
Mash the ripe bananas in a large mixing bowl until smooth.
Add sugar to the mashed bananas and mix well.
Crack the egg into the mixture and whisk until fully incorporated.
Pour in the vegetable oil and milk, stirring gently to combine.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently.
If desired, fold in optional mix-ins.
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick comes out clean.
Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your muffins as a snack, breakfast, or dessert!

Store leftovers in an airtight container for up to three days or freeze for longer storage.

Keyword Banana, Easy, Muffins