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The Best Banana Muffin Recipe

This banana muffin recipe is a tried-and-true favorite that delivers bakery-quality results with minimal effort. Moist, flavorful, and wonderfully simple, these muffins are perfect for breakfast, snack time, or anytime you need a touch of comfort.
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 muffins

Ingredients
  

  • 3 ripe bananas mashed
  • 1/3 cup melted butter
  • 1/2 cup sugar
  • 1 large egg beaten
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup milk dairy or non-dairy

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  • In a large mixing bowl, mash the bananas with a fork until smooth.
  • Stir in the melted butter.
  • Add sugar, beaten egg, vanilla extract, baking soda, salt, and milk. Mix until combined.
  • Gently stir in the flour until just incorporated. Do not overmix.
  • Divide the batter evenly between the muffin cups.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use overripe bananas with lots of brown spots for the best flavor.
  • Don't overmix the batter – a few lumps are okay.
  • Add chopped walnuts or chocolate chips for variation.
  • Store muffins in an airtight container for up to 3 days or freeze for up to 2 months.