Bananas Going Brown? Don’t Toss Them—Bake These Irresistible Muffins Instead!
We all know the feeling—those overripe bananas sitting on the counter, looking a little too far gone.
But instead of wasting them, turn them into soft, fluffy banana muffins in just 30 minutes!
Packed with warm cinnamon spice, buttery richness, and a hint of nutmeg, these muffins are perfect for breakfast, snacks, or a quick treat.
Plus, you can customize them with chocolate chips, nuts, or even a swirl of peanut butter for extra indulgence.
One bowl, simple ingredients, and big bakery-style flavor—this is the only banana muffin recipe you’ll ever need!
For Banana Muffins
- All-Purpose Flour – The base of the muffins, providing structure and texture.
- Baking Powder & Baking Soda – These help the muffins rise and stay fluffy.
- Salt – Enhances the overall flavor.
- Cinnamon & Nutmeg – Warm spices that complement the banana flavor beautifully.
- Mashed Bananas – The star ingredient! Adds natural sweetness and moisture to the muffins.
- Butter (or Coconut Oil) – Gives the muffins a rich, buttery taste and soft texture.
- Brown Sugar (or Coconut Sugar) – Adds sweetness and a slight caramel-like depth of flavor.
- Egg – Helps bind the ingredients together and adds moisture.
- Vanilla Extract – Enhances the flavor of the muffins.
- Milk (Dairy or Non-Dairy) – Keeps the muffins moist and tender.
- Chopped Walnuts, Pecans, or Chocolate Chips (Optional) – A tasty add-in for extra crunch or sweetness.
Easy & Delicious Banana Muffins Recipe
Ingredients
- 1½ cups (188g) all-purpose flour, spooned & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ½ cups (345g) mashed bananas (about 3 large or 4 medium ripe bananas)
- 6 tbsp (85g) unsalted butter, melted (or use melted coconut oil)
- ⅔ cup (135g) packed light or dark brown sugar (or coconut sugar)
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 2 tbsp (30ml) milk (dairy or non-dairy)
Instructions
- Preheat & Prepare – Preheat the oven to 425°F (218°C). Line a 12-cup muffin pan with liners or lightly grease with nonstick spray.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Combine Wet Ingredients – In a large bowl, mash the bananas. Stir in the melted butter, brown sugar, egg, vanilla extract, and milk. Mix until smooth.
- Combine & Fold – Gently add the dry ingredients to the wet mixture, stirring until just combined. If using nuts or chocolate chips, fold them in now. The batter will be thick.
- Fill & Bake – Divide the batter evenly among muffin cups, filling each to the top. Bake at 425°F (218°C) for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for 16-18 more minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Storage & Tips
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Store muffins in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight or microwave for a quick warm-up.
- Mini Muffins: Bake at 350°F (177°C) for 12-14 minutes.
- Flour Substitute: You can use whole wheat flour or a half-and-half mix of all-purpose and whole wheat. If using only whole wheat, add an extra tablespoon of milk.
- Using Frozen Bananas: Thaw completely, drain excess liquid, then mash and use as directed.
- Sweeteners: You can substitute honey or maple syrup (⅔ cup) for the brown sugar, though the muffins will be slightly more moist.
Enjoy your homemade banana muffins!
1. Can I use frozen bananas for these muffins?
Yes! You can totally use frozen bananas. Just thaw them, drain any excess liquid, and mash them up before mixing them into the batter. Simple as that!
2. How do I ripen bananas quickly?
If your bananas aren’t ripe enough yet, pop them in a 350°F (175°C) oven for about 15-20 minutes, or until their skins turn black. They’ll be ready to use and super soft for your muffins.
3. Can I swap the brown sugar for something else?
Absolutely! You can use coconut sugar if you want a lighter option, or even honey or maple syrup. Just keep in mind, if you use liquid sweeteners, your muffins might turn out a bit more moist.
4. Can I add mix-ins like chocolate chips or nuts?
Of course! Feel free to add 1 cup of your favorite mix-ins—chocolate chips, chopped walnuts, or pecans all work beautifully in this recipe. Fold them in just before baking for a tasty twist.
5. How do I store these muffins?
Store your muffins at room temperature for up to 3 days, or pop them in the fridge for up to a week. You can even freeze them for up to 3 months. Just wrap them well and thaw when you’re ready to enjoy!
