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Judy John

Easy Banana Muffins Recipe

These easy banana muffins bake with fluffy texture, sweet banana flavor, and soft crumbs. They make simple homemade treats perfect for breakfast, snacks, or cozy family mornings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Banana Muffin Batter
  • 1 3/4 cups all-purpose flour leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 3/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas mashed
  • 1/2 cup chocolate chips optional

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Muffin Pan
  • Muffin Liners
  • Cooling Rack
  • Freezer
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with liners.
  2. Whisk flour, baking powder, baking soda, and salt together until evenly combined.
  3. Beat melted butter and brown sugar until smooth and glossy.
  4. Add eggs, vanilla extract, and mashed bananas. Mix until fully combined and silky.
  5. Fold dry ingredients gently into the banana mixture until no dry streaks remain.
  6. Stir chocolate chips evenly through the batter for sweet bites throughout.
  7. Fill muffin liners two-thirds full for even rising and fluffy muffin tops.
  8. Bake for 12 minutes until muffin tops look golden and spring back lightly.
  9. Cool muffins briefly before transferring them carefully to a cooling rack.

Notes

For softer muffins, avoid overmixing and remove them promptly after baking. Bake slightly longer for firmer texture. Freeze cooled muffins tightly wrapped for quick breakfasts later. Chill batter briefly if adding heavy mix-ins. Add walnuts, cinnamon crumble, or peanut butter chips for flavor changes. Store muffins covered for up to four days.