There’s nothing quite like the smell of freshly baked banana muffins in your kitchen. This easy one-bowl recipe yields the moistest, fluffiest banana muffins—perfect for breakfast, snack time, or meal prep. Whether you’re trying to use up overripe bananas or just craving a cozy, homemade treat, these muffins will become your go-to banana bake.🍌 Why You’ll Love This Banana Muffin Recipe✅ One-bowl, no-mess recipe✅ Moist and tender every time✅ Made with simple pantry ingredients✅ Kid-approved and freezer-friendly✅ Easily customizable with add-ins like chocolate chips or nuts💡 Expert Tips for the Best Banana MuffinsUse very ripe bananas—the spottier and softer, the better.Don’t overmix the batter—mix just until the dry ingredients disappear.Add a sprinkle of oats or turbinado sugar on top for a crunchy bakery-style top.Want more rise? Use room-temperature eggs and melted butter.Freeze extras! These muffins keep well in the freezer for up to 3 months.🍫 Banana Muffin VariationsBanana Chocolate Chip Muffins – Add ½ cup mini chocolate chipsBanana Nut Muffins – Stir in chopped walnuts or pecansBanana Blueberry Muffins – Add ½ cup fresh or frozen blueberriesPeanut Butter Banana Muffins – Swirl in a few tablespoons of peanut butter❄️ Storage & FreezingRoom Temperature: Store in an airtight container for up to 3 days.Fridge: Keeps for 5–6 days when refrigerated.Freezer: Freeze muffins in a zip-top bag or airtight container for up to 3 months. Thaw at room temp or microwave for 30 seconds.🧁 Final ThoughtsThese easy banana muffins are a foolproof way to turn overripe bananas into a fluffy, flavorful treat. Whether you’re baking them for a quick breakfast, school snack, or cozy weekend bake, this recipe will never let you down. Try them once—and you’ll be hooked. Looking for more easy muffin recipes? Check out some of my favorites:Healthy Strawberry Banana MuffinsFlourless Peanut Butter Chocolate Chip MuffinsEasy Zucchini Muffins
Ingredients
- 3 large ripe bananas mashed (about 1 1/2 cups mashed)
- 1/3 cup melted coconut oil avocado oil or melted butter is OK
- ½ cup sugar
- 1 egg beaten
- 1 tsp vanilla
- 1 tsp baking soda
- ¾ tsp cinnamon
- ½ tsp salt
- 1 ½ cups all purpose flour
- 2 tbsp chia seeds
- ½ cup chocolate chips optional
Instructions
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Preheat oven to 350
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With a wire whisk, mix bananas and coconut oil, blend in sugar, egg and vanilla. Sprinkle baking soda and salt over the top and mix in. Add flour and chia seeds.
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Fold in chocolate chips (optional)
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Scoop into paper lined muffin tins.
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Bake around 20 minutes, turning pans half way through.
Nutrition
Calories: 146kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 9mgSodium: 130mgPotassium: 105mgFiber: 1gSugar: 11gVitamin A: 27IUVitamin C: 2mgCalcium: 17mgIron: 1mg