Soft and tender banana muffins with delicate moist crumbs and full of banana flavor! Simple one-bowl muffins in less than 30 minutes!
Why you’ll love this recipe:
I halved my popular banana bread recipe, which makes 2 loaves, and made it into muffins!
The same amazing flavor, but in a convenient, portable size.
Muffins (both regular and mini ones!) are especially popular among young kids!
- Simple pantry ingredients
- Quick and easy to make – no special equipment required!
- Intense banana flavor
- Moist and tender texture
- Reduced sugar and butter without compromising on flavor
- Bananas – You want to freeze ripe, or even overripe bananas for this recipe. Ripe bananas are sweet and intensifies the banana flavor in the muffins.
- Butter – I recommend unsalted butter to control salt amount in the muffins.
- Sugar is reduced to the minimum amount that yields perfect texture and balanced sweetness.
- Flour – I recommend all-purpose for this recipe.
- Baking soda in this recipe plays a significant role in browning the muffins.
- Baking powder, on other hand, is here to produce fluffy and tall banana bread muffins.
What’s the secret to making moist banana muffins?
Using frozen bananas is the secret to the moist and tender banana muffins.
My recipe doesn’t call for any liquids. And that’s not a mistake!
When you defrost frozen bananas, you’ll get lots of flavorful liquid along with mashed bananas. And that’s GOLD!!
How to freeze bananas:
When you have ripe bananas that are starting to turn soft, put them in the freezer. This way, you can make delicious banana bread or muffins later.
Unpeeled bananas freeze well for up to 3 months!
You can also peel the bananas, mash them and freeze in an airtight container for up to 1 month.
Peeled bananas tend to freezer-burn, so that’s why it’s best to use them within a month.
How to make this muffin recipe:
1. Prepare the bananas
Place frozen bananas under hot running tap water for about a minute.
Then peel them and place in a large bowl.
Microwave the bananas for 5 minutes to thaw completely.
Do NOT drain excess liquid from thawed bananas. Use it all in your batter for extra moist and flavorful muffins.
2. Make the batter
- Mash bananas well with a wooden spoon.
- Add sugar, melted butter and vanilla extract and mix until well combined.
- Then stir in lightly beaten egg. (TIP: I add the egg later to prevent the eggs from scrambling in a hot bananas.)
- Finally, add the rest of dry ingredients and mix the batter until just combined. Don’t over-mix it.
OPTIONAL STEP… You may add some chocolate chips and/or chopped nuts at this point too.
Line muffin cups with paper liners, if desired. Then lightly spray with non-stick cooking spray.
Since this is a low fat muffins, they tend to stick to the paper liners. That’s why I like to spray with a cooking spray. It’s totally optional though.
Preheat oven to 375°F. Fill 16 muffin cups 2/3 full with batter. Bake 18-20 minutes or until toothpick inserted in center comes out clean.
I like using this large cookie scoop to divide the batter evenly. 1 scoop in each muffin cup.
Tips for Mashing Bananas:
It’s important to mash the bananas well before making the batter. You can use a fork or a wooden spoon to mash the bananas. If the bananas are thawed, they should be soft enough to mash with a wooden spoon.
Using a wooden spoon, cut the bananas into small chunks and then mash them with the back of the spoon.
Bananas don’t have to be completely smooth, small chunks are ok. Just avoid leaving big chunks, or you’ll end up with wet spots in your muffins.
Muffin Storing Tips:
- Store muffins, covered, on the counter for up to 3 days.
- You may also refrigerate the muffins, in an airtight container, for up to a week.
- These muffins also freeze well. Place them in an airtight container or a freezer bag and freeze for up to 3 months.
My banana muffins recipe calls for baking soda, even though there is no acid present that would react with it.
That’s because baking soda helps to brown the muffins beautifully.
Without baking soda, muffins come out pale as pictured below.
You would want frozen overripe bananas for the best result. Simply freeze the bananas when they turn soft and with lots of black spots.
Absolutely. Banana muffins freeze well for up to 3 months in an airtight container, or freezer bags.
Easy Banana Muffins
- 4 frozen medium-to-large bananas thawed Note 1
- ¾ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 large egg lightly beaten, at room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup toasted chopped walnuts optional
- ½ cup bittersweet chocolate chips optional
- Preheat the oven to 375°F (190°C).
- Line 16 regular-size muffin cups with paper liners and lightly spray with non-stick spray. (Note 2)
- In a large bowl, mash thawed bananas with a fork or wooden spoon.
- Add sugar, melted butter and vanilla extract, and mix everything until combined.
- Then stir in lightly beaten egg.
- Add flour, baking soda, baking powder and salt. Mix until just combined. Don't overman the batter.
- Add walnuts and/or chocolate chips, if using.
- Divide the batter evenly into the prepared muffin cups. (TIP: Use a large cookie scoop to evenly divide the batter. 1 scoop into each muffin cup.)
- Bake for 18-20 minutes, or until the inserted toothpick comes out clean. Cool completely before serving.
Tips & Notes:
– Store muffins, covered, on the counter for up to 3 days.
– Or refrigerate for up to a week.
– These muffins also freeze well. Place the muffins in airtight container and freeze for up to 3 months.
This recipe was originally published in March, 2020.