Why You’ll Love This Recipe

I love how easy and forgiving this recipe is. It’s a one-bowl wonder that comes together fast, even when my baking energy is low. These muffins come out tender, naturally sweet from ripe bananas, and they rise beautifully without any complicated steps. Plus, the add-in options make it feel like a new treat every time—sometimes I go with blueberries, other times I add nuts or chocolate chips depending on the mood. It’s a no-fuss, always-a-hit kind of bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe bananas, mashed (about 1 ½ cups)
unsalted butter, melted and slightly cooled
granulated sugar
large eggs
vanilla extract
all-purpose flour
baking soda
salt
ground cinnamon (optional but recommended)
milk (dairy or non-dairy)

Optional add-ins:

chocolate chips
chopped nuts (like walnuts or pecans)
fresh or frozen blueberries

Directions

I preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, I mash the bananas with a fork until they’re mostly smooth but still a little chunky for texture.
I stir in the melted (but not hot) butter, sugar, eggs, and vanilla extract until the mixture is smooth and creamy.
In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon if I’m using it. I mix the dry ingredients just enough to blend them.
I gently fold the dry ingredients into the wet mixture, stirring until just combined—being careful not to overmix.
I pour in the milk and mix again gently, just until the batter is smooth.
If I’m adding chocolate chips, nuts, or blueberries, I fold them in at this point.
I divide the batter evenly into the muffin cups, filling each about ¾ full.
I bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back lightly when touched.
Once done, I let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard muffins.

Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: 30–35 minutes

Variations

When I want to switch things up, I stir in dark chocolate chunks for a dessert-like muffin or swap the flour for a 1:1 gluten-free blend. I’ve also added shredded coconut or a swirl of peanut butter for a twist. If I’m making them for kids, mini chocolate chips are always a winner.

storage/reheating

These muffins keep well in an airtight container at room temperature for 2–3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. I reheat individual muffins in the microwave for 15–20 seconds to bring back their soft texture.

FAQs

Can I freeze these banana muffins?

Yes, I freeze them all the time. Once cooled, I store them in a zip-top freezer bag or container. To reheat, I microwave one muffin for 20–30 seconds for a warm, just-baked taste.

What type of bananas work best?

The riper, the better. I use bananas that are deeply speckled or even fully brown—they’re sweeter and mash easily, giving the muffins great flavor and moisture.

Can I make these muffins dairy-free?

Definitely. I use plant-based milk like almond or oat, and swap the butter for melted coconut oil or vegan butter. They still turn out soft and fluffy.

How do I prevent muffins from being dense?

I mix the batter just until the dry ingredients disappear—overmixing develops gluten, which can make muffins tough. Also, I make sure the baking soda is fresh for a good rise.

Can I make these into mini muffins?

Yes! I reduce the baking time to 10–12 minutes and use a mini muffin tin, filling each cup about ¾ full. Perfect for lunchboxes or little hands.

Conclusion

These Soft & Fluffy Banana Muffins are my go-to when I need something simple, delicious, and made with love. Whether I eat them plain, warm from the oven, or dressed up with add-ins, they always hit the mark. They’re perfect for breakfast, snacks, or sharing with friends—and they prove that a humble banana can turn into something truly special.