Quick Easy Banana Muffins

Several golden-brown muffins arranged on a patterned cloth, with a gray surface in the background.

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Quick Easy Banana Muffins

Basic, never-fails banana muffin recipe that you'll make again and again.

Course Breakfast

Cuisine American

Keyword banana, banana bread, banana muffins, bananas

Prep Time 15

Cook Time 24

Servings servings

Calories 252kcal

Author Paula

Equipment

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar
½ cup butter
1 teaspoon pure vanilla extract
2 large eggs beaten
2 cups bananas mashed overripe

Instructions

Gather all ingredients. Preheat the oven to 350 ℉ (175℃). Line muffin pan with cupcake liners or lightly grease (I use Wilton cake release) a 9x5-inch loaf pan. I got 11 muffins with this batter with no add-ins. You'll get more if you add nuts or chocolate chips.
Combine flour, baking soda, and salt in a large bowl.
2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in vanilla, eggs, and mashed bananas.
¾ cup brown sugar, ½ cup butter, 2 large eggs, 2 cups bananas, 1 teaspoon pure vanilla extract
Stir the banana mixture into the flour mixture until just combined. Don't over-mix.
Pour batter into the prepared muffin pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 24 minutes.
Eat plain or top with butter while they're hot. Enjoy!

Notes

Two cups of bananas equal three 8-inch bananas. I measured unpeeled bananas.

You can add to this basic recipe. Try one cup of either nuts, chocolate chips, walnuts, or raisins. Or, add 1/2 teaspoon of cinnamon or 1/4 teaspoon of freshly grated nutmeg.

Nutrition