Everyone’s favorite banana bread in a muffin form! Soft and tender banana muffins with delicate moist crumbs and full of banana flavor! Simple one-bowl muffins in less than 30 minutes!
This is a slightly modified version of my popular banana bread recipe made with frozen bananas. This time I halved the recipe and made 12 muffins, which means you can take this exact recipe and make 1 loaf of banana bread. (My original banana bread recipe makes 2 loaves.)
You’ll enjoy the same delicious flavors of my popular banana bread, but in a small portable size.
If you have a toddler, like I do, muffins are always the best choice. Am I right?
Note that my banana muffin recipe doesn’t call for any liquids, but it does produce soft and tender muffins with light delicate texture all thanks to frozen bananas.
Yes, frozen ripe bananas are the secret to the best banana muffins and breads. When you defrost them, you’ll get mashed bananas with lots of flavorful liquid. That’s gold!!
So next time you have ripe bananas with dark black spots laying on your counter, throw them into the freezer. And then enjoy delicious banana muffins (or bread) later.
I love adding toasted walnuts in my banana muffins for added texture. However, Grant loves it with chocolate chips. Naturally! So oftentimes I just add both into the batter. Simply irresistible!
Easy Banana Muffins
Ingredients
- 4 frozen medium-to-large bananas or 2 cups of mashed bananas, thawed
- ¾ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 large egg at room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup toasted chopped walnuts optional
- ½ cup bittersweet chocolate chips optional
Instructions
- Preheat the oven to 350°F (177°C).
- Line 12-cup muffin pan with paper liners and spray with non-stick spray.
- In a large bowl, mash thawed bananas with a fork or potato masher.
- Add sugar, melted butter and vanilla extract, and mix everything until combined.
- Stir in eggs.
- Then add flour, baking soda and salt. Mix to combine.
- Add walnuts and chocolate chips, if using.
- Divide the batter evenly into the prepared muffin cups.
- Bake for 21-23 minutes, or until the inserted toothpick comes out clean.
- Cool completely before serving.
- Store muffins, covered, on the counter for up to 3 days.
Nutrition Facts:
Dor says
Just wondering if “¾ cup 150gr sugar” means 3/4 cup sugar + 150g sugar… Thanks!
D says
The reasons I am asking are 1. 1.5 cups of flour seem to be 128 grams and 2. when I adjust the # of muffins, only the cups/tsps changed. It’d be great if you could confirm if the grams are there to correspond the amount for 12 muffins.
Sorry for asking this silly question, I’m new to baking.
Shinee says
Hi, Dor. Sorry for confusion. Not a silly question at all! You’ll need only 3/4 cup of sugar, which is 150g in metric system. And as for flour, you’ll need 1.5 cups of all-purpose flour, or 190g.
(We recently switched our recipe display system, and things are a little wonky! I so appreciate your question, because you brought the issue to my attention. 🙂 And I just fixed everything. It should look better now. Let me know if you have any questions.)
Dor says
Thank you for answering Shinee 🙂 I shall try the recipe soon!
Su says
I’ve never baked anything that turned out to be good–I’ve always been under the impression that baking is not for me. This recipe changed that! It is simple and the muffins turned out amazing!!! thank you!!!
Shinee says
Hi, Su! Yay, so happy you made these muffins and loved them! I truly believe anyone can be a good baker, and I’m so happy to read your comment. Hope you’ll be baking more and more. And thank you for sharing your feedback!