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Fluffy Banana Bread Muffins

Irresistibly Fluffy Banana Bread Muffins You'll Crave Daily

These Fluffy Banana Bread Muffins are a delightful way to use overripe bananas, perfect for breakfast or a snack with customization options like chocolate chips.
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Prep Time 10 minutes
Cook Time 21 minutes
Cooling Time 5 minutes
Total Time 36 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 3 medium Overripe Bananas heavily speckled or browned
  • 1 large Egg room temperature
  • 1/3 cup Melted Butter cooled to room temperature
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Brown Sugar can substitute white sugar
  • 1 teaspoon Baking Soda make sure it's fresh
  • 1/4 teaspoon Salt
Optional Mix-Ins
  • 1/2 cup Chocolate Chips for indulgence
  • 1/2 cup Walnuts for crunch and nutty flavor

Equipment

  • muffin pan
  • mixing bowl
  • potato masher
  • whisk
  • spoon or scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
  2. Mash the overripe bananas in a bowl until smooth and free of lumps.
  3. Stir in the egg, melted butter, and vanilla extract until well combined.
  4. In a separate bowl, whisk together all-purpose flour, brown sugar, baking soda, and salt.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Fold in optional mix-ins like chocolate chips or walnuts if desired.
  7. Divide the batter into the muffin liners, filling each about three-quarters full.
  8. Bake for 15-21 minutes, checking for doneness with a toothpick.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Store muffins in an airtight container for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

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