Go Back
+ servings

Easy Banana Muffins

Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 285kcal
Author: Shinee
Soft and tender banana muffins with delicate moist crumbs and full of banana flavor! Simple one-bowl muffins in less than 30 minutes!
Print Recipe


  • 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
  • ½ teaspoon salt
  • 1 cup toasted chopped walnuts optional
  • ½ cup bittersweet chocolate chips optional


  • Preheat the oven to 350°F (177°C).
  • Line 12-cup muffin pan with paper liners and lightly spray with non-stick spray. (See note 2)
  • In a large bowl, mash thawed bananas with a fork or wooden spoon.
  • Add sugar, melted butter, egg and vanilla extract, and mix everything until combined.
  • 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.


You can also make 24 mini muffins instead. Bake mini muffins for 15-17 minutes.
Note 1: 4 medium bananas equal to 2 cups of mashed bananas. Do NOT discard the juices from thawed bananas, use everything for making the batter.
Note 2: Since this banana muffin recipe has lower fat content, I prefer to spray the paper liners with cooking spray. That way, muffins don't stick to the paper.


Serving: 1muffin | Calories: 285kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 203mg | Potassium: 253mg | Fiber: 2g | Sugar: 20g | Vitamin A: 163IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg