Banana Muffin Recipe
These moist, simple Banana Muffin Recipe treats are easy, homemade delights—perfect for a healthy breakfast or an afternoon pick-me-up with your favorite cup of coffee.
Full Recipe Introduction
Ever wondered what to do with those overripe bananas sitting on your counter? This banana muffin recipe transforms them into a batch of moist, delicious muffins that feel like a warm hug from your grandmother. I first whipped up these muffins on a rainy Sunday morning in Ohio when my grandkids peeked through the kitchen door, asking for something sweet. Using ripe bananas, whole wheat flour, and just a touch of honey, they’re both nourishing and scrumptious—ideal for breakfast, brunch, or a light snack. Plus, they freeze beautifully, so you can enjoy homemade banana goodness any time.
Why You’ll Love This Recipe
(H2)
• Ridiculously easy: No fancy gadgets—just a bowl, a whisk, and a muffin tin.
• Healthy twist: Whole wheat flour and Greek yogurt keep them tender and nutritious.
• Makes mornings simple: Grab-and-go homemade breakfast that beats store-bought any day.
• Flavor-packed: Ripe bananas shine through, with hints of vanilla and cinnamon.
• Moist texture: A secret bit of oil keeps crumb structure soft for days.
• Kid-approved: Sneaky way to slip in fruit and protein for picky eaters.
• Freezable: Bake once, munch all week—just thaw or pop in the toaster.
• Versatile: Add chocolate chips, nuts, or swap flours for dietary tweaks.
Ingredients
(H2)
• 1¼ cups whole wheat flour (Bob’s Red Mill recommended for nuttiness)
• ¾ cup all-purpose flour (King Arthur Flour for consistent results)
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp ground cinnamon (optional – adds warmth)
• 2 large very ripe bananas, mashed (about 1 cup; brown spots welcome!)
• ⅓ cup Greek yogurt (plain, whole milk – for creaminess)
• ¼ cup maple syrup or honey (adjust sweetness)
• 2 tbsp neutral oil (grapeseed or light olive oil)
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• ¼ cup chopped walnuts or chocolate chips (optional mix-in)
Tips on ingredients:
– Choose bananas with black flecks—they’re sweeter and easier to mash.
– Greek yogurt yields extra moisture and protein; sour cream works too.
– Neutral oils keep banana flavor center stage; melted butter gives a richer crumb.
Directions
(H2)
- Preheat & prep. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
- Whisk dry ingredients. In a large bowl, whisk together both flours, baking soda, baking powder, salt, and cinnamon until evenly distributed—this helps the muffins rise uniformly.
- Mix wet ingredients. In a medium bowl, mash bananas with a fork until mostly smooth (leave a few chunks for texture). Stir in yogurt, maple syrup, oil, egg, and vanilla until blended.
- Combine gently. Pour wet mixture into dry ingredients. Fold with a spatula—don’t overmix, just until streaks of flour disappear to keep muffins tender.
- Add mix-ins. Sprinkle walnuts or chocolate chips over the batter and fold once more, just enough to distribute.
- Fill muffin cups. Divide batter evenly among the 12 cups, filling each about two-thirds full so there’s room to dome. I use an ice cream scoop for consistent sizing.
- Bake until golden. Slide the tin into the oven and bake for 18–22 minutes. Look for a lightly browned top and a toothpick inserted in the center coming out with a few crumbs attached.
- Cool & enjoy. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack—this prevents soggy bottoms. Serve warm or at room temperature.
Servings & Timing
(H2)
Yield: 12 banana muffins
Prep Time: 15 minutes (mashing, mixing)
Bake Time: 20 minutes
Cool Time: 10 minutes
Total Time: about 45 minutes
Variations
(H2)
• Chocolate Chip Swirl: Fold in ½ cup dark chocolate chunks for a decadent twist.
• Nut-Free: Swap walnuts for sunflower seeds for crunch without allergens.
• Gluten-Free: Use a 1:1 gluten-free baking blend in place of wheat flour.
• Blueberry Banana: Gently fold in ½ cup fresh or frozen berries before baking.
• Protein Boost: Stir in 2 scoops unflavored protein powder (reduce flour by ¼ cup).
• Pumpkin Spice: Replace cinnamon with pumpkin pie spice and add ¼ cup pumpkin puree.
Storage & Reheating
(H2)
– Counter: Store cooled muffins in an airtight container for up to 3 days.
– Fridge: Keep in a sealed bag or container for up to 5 days—bring to room temp before eating.
– Freezer: Freeze individual muffins in a zip-top bag for up to 3 months; thaw on the counter or microwave for 30 seconds.
Make-ahead tip: Prep batter a day ahead, cover bowl tightly, refrigerate overnight, then bake fresh in the morning.
Notes
(H2)
• Testing tip: Overripe bananas yield better sweetness and moisture—don’t rush the ripening process.
• Texture tweak: For even moister muffins, swap 2 tbsp of flour for almond flour.
• Flavor boost: A sprinkle of raw sugar on top before baking adds a crackly, caramelized finish.
• Air pockets: If your muffins sink slightly, check your baking powder’s freshness—aim for a rise.
• Kitchen hack: Use a silicone muffin tray; muffins pop out cleanly without liners.
FAQs
(H2)
Q1: Can I use frozen bananas?
A: Yes—thaw and drain excess liquid before mashing to avoid soggy batter.
Q2: Why are my muffins dense?
A: Likely overmixing; stir just until combined to keep crumbs light and airy.
Q3: Can I halve the recipe?
A: Absolutely—just reduce each ingredient by 50% and bake in 6-cup muffin tins for 16–18 minutes.
Q4: How do I make dairy-free muffins?
A: Substitute coconut yogurt for Greek yogurt and use oil or vegan butter instead of dairy.
Q5: Can I add oats?
A: Sure—fold in ¼–½ cup rolled oats for a hearty, fiber-rich muffin.
Q6: My muffins stick to liners—help!
A: Use nonstick liners or coat them lightly with cooking spray; silicone liners work wonders.
Q7: Are these muffins freezer-friendly?
A: Yes, they freeze well for up to 3 months—thaw at room temp or zap in the microwave.
Q8: Can I bake them in a loaf pan?
A: You can—bake at 350°F for 45–55 minutes, checking doneness with a toothpick.
Conclusion
(H2)
These easy, delicious banana muffins are a homemade breakfast staple that brings comfort and flavor into your kitchen. With pantry-friendly ingredients, minimal prep, and plenty of room for creative twists, this recipe is bound to become your go-to for ripe bananas. Give it a try, leave a comment below, and explore more simple baking recipes for your next cozy morning!
Banana Muffin Recipe
Ingredients
- 1¼ cups whole wheat flour
- ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon (optional – adds warmth)
- 2 large very ripe bananas, mashed brown spots welcome!
- ⅓ cup Greek yogurt plain, whole milk – for creaminess
- ¼ cup maple syrup or honey adjust sweetness
- 2 tbsp neutral oil grapeseed or light olive oil
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- ¼ cup chopped walnuts or chocolate chips (optional mix-in)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
- In a large bowl, whisk together both flours, baking soda, baking powder, salt, and cinnamon until evenly distributed—this helps the muffins rise uniformly.
- In a medium bowl, mash bananas with a fork until mostly smooth, then stir in yogurt, maple syrup, oil, egg, and vanilla until blended.
- Pour wet mixture into dry ingredients. Fold with a spatula until just combined, avoiding overmixing.
- Sprinkle walnuts or chocolate chips over the batter and fold once more to distribute.
- Divide batter evenly among the 12 cups, filling each about two-thirds full.
- Bake for 18–22 minutes until lightly browned on top and a toothpick inserted in the center comes out with a few crumbs attached.
- Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.
