Banana Muffins Recipe (Quick & Easy!)

I love discovering simple banana muffins for their charm and irresistible flavor. I revel in using mashed bananas and just a handful of common ingredients to create a treat that reminds me of nostalgic days. The mixture of soft texture and rich aroma compels me to serve them with delight.

I recently discovered a new twist on banana muffins when I was looking for a recipe that’s both healthy and simple to whip up. I used 1 ½ cups of all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt, 3 ripe bananas mashed to perfection, ¾ cup sugar, 1 large egg lightly beaten, ⅓ cup melted butter, and 1 teaspoon of vanilla extract.

The ripe bananas give the muffins a natural sweetness while the melted butter and vanilla extract provide a rich, smooth flavor that totally elevates the taste. I’ve always been a fan of easy protein banana muffins that pack a nutritional punch without fuss, and this recipe does exactly that.

It’s become a quick favorite in my kitchen for a good reason – they turn out moist and bursting with flavor every time. Trust me, if you’re looking for a simple muffin recipe to satisfy your sweet cravings, you’ll love these banana muffins.

Why I Like this Recipe

I really love these banana muffins for a few reasons:

1. I like how simple the recipe is. I mean, it doesnt require any fancy techniques – just mash up some ripe bananas, mix in sugar, egg, melted butter, and vanilla, then fold in the flour, soda, and salt. It’s easy enough that I can whip it up on a random day.

2. I enjoy using those overripe bananas that are just sitting around in my fruit bowl. It’s so cool to take what might be wasted and turn it into a tasty treat.

3. The way they turn out is awesome. They come out really moist and soft, with a sweet flavor that isn’t too overpowering. The smell while baking fills the whole kitchen with this warm, homey vibe that I just love.

So yeah, these muffins remind me that sometimes simple ingredients (and a few mistakes along the way) can make something really, really delicious.

Ingredients:
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 ripe bananas, mashed
• ¾ cup sugar
• 1 large egg, lightly beaten
• ⅓ cup melted butter
• 1 teaspoon vanilla extract

Instructions:
1. Preheat your oven to 350°F and either line a muffin tin with paper liners or grease it up.
2. In a medium bowl, mix together the flour, baking soda, and salt.
3. In another bowl, mash 3 ripe bananas until they’re pretty smooth but still a bit chunky.
4. Stir in the sugar, egg, melted butter, and vanilla extract with the mashed bananas.
5. Carefully mix the dry ingredients into the wet ingredients. Don’t overmix it or the muffins might turn out tough.
6. Spoon the batter into the muffin cups, filling each about 3/4 full so they have room to rise.
7. Bake the muffins for 20-25 minutes, or until a toothpick stuck in the center comes out clean.
8. Let them cool in the pan for about 5 minutes, then move them to a rack to cool completely.

These banana muffins are soft, sweet, and just downright delicious. They combine simple ingredients into something that always feels like a warm hug from home.

Ingredients

• All-purpose flour: Provides structure and mostly simple carbs, a base for the recipe.
• Baking soda: Leavening agent that helps the muffins rise, a chemical helper in the mix.
• Salt: Enhances overall flavor, balances out sweetness, its a tiny but key ingredient.
• Ripe bananas: Natural sweetness, moisture and fiber; they add a rich, fruity vibe.
• Sugar: Makes things sweet and adds moisture; it keeps the muffins tender.
• Egg: Binds the ingredients together and adds protein for a better texture.
• Melted butter: Rich fat that adds flavor and moistness, making them extra yummy.
• Vanilla extract: Boosts natural flavors and mixes well with the fruits.

Ingredient Quantities

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 ripe bananas, mashed
• ¾ cup sugar
• 1 large egg, lightly beaten
• ⅓ cup melted butter
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and prepare a muffin tin with paper liners or just grease it up.

2. In a medium bowl, combine 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt.

3. In a separate large bowl, mash 3 ripe bananas until they’re smooth but still have a little texture.

4. Stir in ¾ cup sugar, 1 lightly beaten large egg, ⅓ cup melted butter, and 1 teaspoon vanilla extract into the mashed bananas.

5. Slowly mix the dry ingredients into the wet ingredients, being careful not to overmix it.

6. Spoon the batter into the muffin cups, filling each about 3/4 full so they have room to rise.

7. Place the muffin tin in the oven and bake for about 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

8. Let the muffins cool in the pan for about 5 minutes before transferring them to a rack to cool completely. Enjoy!

Equipment Needed

1. Oven (preheat to 350°F)
2. Muffin tin and paper liners or greaser
3. Medium mixing bowl for dry ingredients
4. Large mixing bowl for bananas and wet ingredients
5. Potato masher or fork for mashing bananas
6. Measuring cups and spoons
7. Whisk or spoon for mixing
8. Toothpick to check doneness
9. Cooling rack for muffins after baking

FAQ

Banana Muffins Recipe (Quick & Easy!) Substitutions and Variations

• For 1 ½ cups all-purpose flour, you could try using whole wheat flour for a nuttier, more dense texture.
• If you dont have baking soda, you can substitute with about 3 teaspoons of baking powder instead, though the rise might differ a bit.
• If you’re low on sugar, honey is a decent swap – use about ½ cup honey and slightly reduce the liquid ingredients.
• For the egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to use as a flax egg substitute.

Pro Tips

1. When mixing in the flour, be careful not to over-stir the batter cause if you do it too much, your muffins might turn out dense and not as light as they should be.
2. Use bananas that are really overripe – the more brown spots they have, the sweeter and more flavorful your muffins will taste.
3. Make sure to fill the muffin cups only about 3/4 full so that there’s enough room for them to rise without spilling over in the oven.
4. After baking, let the muffins cool in the tin for a few minutes before taking them out; this helps them firm up and reduces the chance of them breaking apart.