Easy Banana Muffin Recipe – Perfect Breakfast Idea

Got bananas turning browner than a forgotten avocado? Don’t toss them—turn them into these fluffy, delicious banana muffins! Whether you need a quick breakfast, a healthy snack, or just a way to satisfy your sweet tooth, this easy banana muffin recipe is your answer. Plus, they’re so simple, even a sleepy morning zombie could bake them.

Why You’ll Love This Recipe

• Quick & Easy – Ready in 30 minutes, no fancy skills needed.
• Healthy Breakfast Option – Packed with banana goodness (and optional add-ins like nuts or chocolate chips).
• Perfect for Meal Prep – Freeze well for grab-and-go mornings.
• Kid-Friendly – Great for lunchboxes or after-school snacks.

Prep Time
10 minutes

Cook Time
20 minutes

Servings
12 muffins

Nutrition Info (per muffin)
Calories: 180 | Carbs: 30g | Fat: 6g | Protein: 3g | Sugar: 15g

Ingredients

• 3 overripe bananas (the spottier, the sweeter!)
• 1/3 cup melted butter or coconut oil
• 1/2 cup sugar (or honey/maple syrup for a healthier twist)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (or whole wheat for extra fiber)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional but delicious)
• Optional mix-ins: chocolate chips, walnuts, or blueberries

How to Make Banana Muffins

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.
2. Mash bananas in a bowl until smooth (a few lumps are fine—no one’s judging).
3. Mix wet ingredients – Stir in melted butter, sugar, egg, and vanilla.
4. Add dry ingredients – Gently fold in flour, baking soda, salt, and cinnamon until just combined. Don’t overmix!
5. Fold in extras – Add chocolate chips or nuts if desired.
6. Fill muffin cups – Divide batter evenly (about 3/4 full).
7. Bake for 18-20 minutes, or until a toothpick comes out clean. (How long to bake banana muffins? Check at 18 minutes!)
8. Cool for 5 minutes, then transfer to a rack. Try not to eat them all in one sitting.

Tips for the Best Banana Muffins

• Ripe bananas = sweeter muffins (brown spots = flavor gold).
• Make them healthier – Swap sugar for honey or use whole wheat flour.
• Freeze extras – Pop cooled muffins in a freezer bag for future breakfast emergencies.

Final Thoughts

This banana muffin recipe is a foolproof way to use up those overripe bananas and create a breakfast everyone will love. Whether you’re a baking newbie or a muffin master, these are a must-try!

Now go bake, enjoy, and pretend they’re totally a health food. 😉

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Banana Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Fluffy, moist banana muffins with a golden crumb and melt-in-your-mouth tenderness. Each bite is packed with sweet banana flavor, dotted with melty chocolate chips (or crunchy nuts, if you're feeling fancy). The tops bake up just slightly crisp, giving way to a soft, cakey center that’s downright irresistible. Warm from the oven, they’re basically edible sunshine—comforting, cozy, and impossible to stop at just one. Breakfast? Snack? Midnight treat? Yes.

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Ingredients

• 3 overripe bananas (the spottier, the sweeter!)
• 1/3 cup melted butter or coconut oil
• 1/2 cup sugar (or honey/maple syrup for a healthier twist)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (or whole wheat for extra fiber)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional but delicious)
• Optional mix-ins: chocolate chips, walnuts, or blueberries

Instructions

1. Prep: Heat oven to 350°F (175°C). Line/grease muffin tin.
2. Mash: Smash bananas in a bowl (lumps okay!).
3. Mix Wet: Stir in butter, sugar, egg, and vanilla.
4. Add Dry: Fold in flour, baking soda, salt, and cinnamon—just until combined.
5. Extras: Toss in chocolate chips or nuts if using.
6. Fill: Spoon batter ¾ full into cups.
7. Bake: 18-20 mins (toothpick test at 18!).
8. Cool: 5 mins in pan, then rack. Try to share. 😉

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 180Total Fat: 6gCarbohydrates: 30gSugar: 15gProtein: 3g