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Banana Muffins

Banana muffins with tall, domed bakery-style tops and a moist, dense banana crumb. This classic banana muffin recipe bakes in about 30 minutes for easy one-bowl quick banana breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Banana muffin batter
  • 3 ripe bananas Mash until smooth with a few small lumps is fine.
  • 0.3333333333 cup butter Melted, slightly cooled so it doesn’t cook the egg.
  • 0.75 cup sugar Plus extra for sprinkling on top if desired.
  • 1 egg Large.
  • 1 tsp vanilla extract
  • 0.3333333333 cup milk
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup chocolate chips or walnuts Optional mix-ins.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
Mix wet ingredients
  1. Whisk melted butter, sugar, egg, vanilla, and milk into the mashed bananas until smooth.
Combine dry ingredients
  1. Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined; fold in any chocolate chips or walnuts if using.
Fill the cups
  1. Divide batter evenly among the muffin cups, filling each about 3/4 full.
Add topping
  1. Sprinkle sugar on top of each muffin for a crunch if desired.
Bake
  1. Bake for 18–22 minutes until domed, golden, and a toothpick comes out clean.

Notes

Pro tip: Don’t overmix after adding the flour—stop when you no longer see dry streaks to keep the banana crumb moist and dense. Store in an airtight container at room temperature up to 2 days or in the fridge up to 5 days; freeze baked muffins up to 2 months. For a lighter option, replace half the sugar with brown sugar for more banana flavor and a slightly deeper, caramel note without changing the bake time.