These banana muffins are so easy! See how we make muffins that are fluffy, moist, and taste amazing. I love adding chocolate chips, but you can leave them out or swap them for nuts. There are no fancy ingredients, and easy banana muffin recipe you need to make these muffins is probably already in your kitchen.
The batter takes less than 10 minutes to put together. They keep well and can be frozen for treats later in the month. Let Me Show You How to Make the Best Banana Muffins These easy banana muffins come together quickly, and you don’t need any fancy equipment to make them. So whether you bake all the time or this is your very first time, I promise you’ll be a banana muffin baking superstar in no time! Step One: Whisk the Dry Ingredients Together So the dry ingredients are well combined, I like to whisk them together in a bowl before combining them with the other muffin ingredients. Flour — I prefer to use all-purpose flour, but whole wheat works well in this recipe.
You can also substitute your favorite gluten-free flour blend. Brown sugar — sugar adds moisture, sweetness and makes the muffins tender. Baking powder and baking soda — these are both leaveners and are what make the muffins rise. Salt — just a tiny bit of salt makes these muffins ultra-flavorful. Step 2: Mash the Bananas You don’t need a mixer to mash bananas — a fork works perfectly fine. That means you’ll need two large or three medium bananas to make the recipe.
I mash them in the bottom of a mixing bowl. Just like when making banana bread, the bananas you use for these easy muffins matter. We want the bananas to be sweet and extra ripe. If the bananas have lots of brown speckles on them or are black, you are well on your way to making the best banana muffins of your life. A bowl with three bananas being mashed with a fork and discarded speckled banana peel off one side.
Melted butter — butter adds a luscious, buttery flavor to the muffins. For banana bread without butter, you can substitute oil. Muffins with oil won’t taste as rich, but the texture will be light and fluffy. Egg — an egg adds structure and tenderness to the muffins. For eggless banana muffins, swap the egg for a flax egg or aquafaba. Vanilla extract — I barely bake anything sweet without a splash of vanilla extract. It adds richness and sweetness that sugar doesn’t provide.
A small saucepan filled with melted butter being poured into a bowl with mashed bananas, one egg, and vanilla extract. I use mini chocolate chips to make banana bread, too. In this recipe for chocolate chip banana bread, I love combining mini and regular chocolate chips. Mini chocolate chips being poured into a bowl with banana muffin batter. For mini muffins, the bake time will be less.
I’d expect 10 to 15 minutes. A side view of baked banana muffins in a yellow dish. For a lighter version of these muffins, please take a look at our healthy banana blueberry muffins. In that recipe, we swap olive oil for the butter, use whole wheat flour and add blueberries instead of chocolate chips.