Moist banana muffins that use up ripe bananas
Banana Muffins
Prep Time
10 min
Cook Time
22 min
Total Time
32 min
Servings
12
12 muffins
Difficulty
Easy
Cost
Budget
$
Banana Muffins
Moist banana muffins that use up ripe bananas
★4.6(19)
Ultra-moist banana muffins that are the perfect use for those brown bananas on your counter. Naturally sweet from ripe bananas with a tender, cake-like crumb.
10m
Prep Time
22m
Cook Time
32m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These banana muffins are the best thing to happen to overripe bananas. They are incredibly moist and naturally sweet, requiring minimal added sugar. Perfect for lunchboxes, after-school snacks, or breakfast on the go.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 3 ripe bananas, mashed
- 1.5 cups all-purpose flour
- 1/3 cup sugar
- 1/3 cup melted butter
- 1 egg
- 1 tsp baking soda
Instructions
- 1
Preheat oven to 350°F. Line a muffin tin with paper liners or grease well.
- 2
Mash bananas in a large bowl until smooth. Stir in melted butter, sugar, egg, and 1 tsp vanilla.
- 3
Add flour, baking soda, and a pinch of salt. Stir until just combined—don't overmix.
- 4
Fold in 1/3 cup chocolate chips or walnuts if desired.
- 5
Divide batter among muffin cups. Bake 20-22 minutes until golden and a toothpick comes out clean.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
SugarHoney or maple syrup
Both pair beautifully with banana flavor
All-purpose flourHalf whole wheat flour
Adds fiber and a nutty flavor
Tips & Storage
Pro Tips
Use bananas with lots of brown spots—the uglier they look, the sweeter and more flavorful your muffins will be.
Freeze overripe bananas with their peels on, then thaw and squeeze out the banana when ready to bake.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store in an airtight container up to 4 days. Freeze up to 3 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (25mg) · 12 servings
Calories150
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates5g
Fat24g
Fiber160mg
Sugar1g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I reduce the sugar?
- Yes—very ripe bananas provide a lot of natural sweetness. You can cut sugar to 2 tbsp.
- How do I get a domed top?
- Start baking at 425°F for 5 minutes, then reduce to 350°F for the remaining time.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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