homemade banana muffin recipe

Written ByJenny Smyth Posted on
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The Best homemade banana muffin recipe

I’m so excited to share with you my favorite homemade banana muffin recipe. As a busy mom, I’m always on the lookout for easy and delicious breakfast or snack options that my family will love.

And let me tell you, these muffins are a game-changer. They’re moist, flavorful, and packed with nutritious ingredients like ripe bananas, whole wheat flour, and a hint of cinnamon.

Plus, they’re incredibly easy to make – just mix all the ingredients together in one bowl and scoop into a muffin tin! My kids can’t get enough of them, and I love that they’re a healthier alternative to store-bought muffins.

We’ve even started making them on weekends as a special treat for breakfast or as a mid-morning snack. My husband raves about how good they are, and I have to agree – they’re absolutely scrumptious!

The best part? They freeze beautifully, so I can whip up a batch on Sunday morning and stash them away in the freezer for up to 2 months.

When we need a quick breakfast or snack, I just pop one (or two) into the toaster oven for a few minutes and voila! A warm, freshly baked banana muffin that tastes like it was made from scratch (because it was!)

Homemade Banana Muffins

4.8 from 1728 votes

Delicious and moist banana muffins made from ripe bananas and simple ingredients. Perfect for breakfast or a quick snack.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

Wet Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1 tsp vanilla extract

Optional Mix-ins

1/2 cup chopped walnuts
1/2 cup chocolate chips

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2Line a 12-cup muffin tin with paper liners or grease it well.
3In a large mixing bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
4Whisk until well mixed.
Set aside.
5In another bowl, mix together melted butter and sugar until well combined.
6Add eggs, one at a time, mixing well after each addition.
7Stir in mashed bananas and vanilla extract until smooth.
8If using, fold in walnuts and chocolate chips.
9Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry spots remain.
10Be careful not to overmix.
11Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
12Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
13Remove from the oven and let the muffins cool in the tin for 5 minutes.
14Then, transfer them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Muffin tin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For added flavor, try adding a streusel topping before baking.

In conclusion, this homemade banana muffin recipe is a staple in our household – easy to make, deliciously moist, and packed with nutritious ingredients. Whether you’re looking for a quick breakfast option or an after-school snack for your kiddos, these muffins are sure to please even the pickiest of eaters.

And let’s not forget about storage – because who doesn’t love having freshly baked treats stashed away in their freezer just waiting to be reheated? With this recipe under your belt (or should I say, in your mixing bowl!)

, you’ll never run out of tasty breakfast ideas again.

❓ Frequently Asked Questions About Banana Muffins

Q: What type of bananas are best for this recipe?

A: You want to use ripe bananas that are slightly overripe – they’ll be sweeter and softer than firm bananas. If you don’t have any ripe bananas on hand, just leave them on the counter for a day or two until they’re perfect for baking.

Q: Can I substitute any of the ingredients?

A: While this recipe uses whole wheat flour, you can try substituting it with all-purpose flour if you prefer. However, keep in mind that whole wheat flour gives these muffins a nuttier flavor that pairs perfectly with the sweetness of the bananas. You can also swap out the brown sugar for white sugar if you don’t have any brown sugar on hand.

Q: How do I store these muffins?

A: Once cooled completely, you can store them at room temperature in an airtight container for up to 3 days or freeze them for up to 2 months. When freezing, simply place the muffins in an airtight container or freezer-safe bag and store in the freezer until ready to eat.

Q: Can I make these muffins gluten-free?

A: Absolutely! Simply substitute the whole wheat flour with your favorite gluten-free flour blend and proceed with the rest of the recipe as instructed.

Q: How do I reheat these muffins?

A: To reheat these muffins, simply wrap one (or two) in a damp paper towel and microwave for 20-30 seconds or until warmed through.

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