These are the absolute best-tasting and healthy banana bread muffins! Simple to make, minimal clean up and the whole family will love them!
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I love a good homemade muffin. I’ve been trying out different banana muffin recipes since my son was about 6 months old and this one is a winner. This recipe is healthy but still buttery and warm. And while there’s nothing quite like banana bread, muffins are so much more convenient and taste just as good. They’re a great recipe to make with kids too!
These banana muffins are my go-to easy breakfast prep and they’re a great snack too. They’re also perfect for when you have guests staying over. Quick and easy, one bowl is all you need! They are soft, delicious, and satisfying. My favorite is to add chopped walnuts but they are just as delicious plain or even with chocolate chips.
You will need 3-4 ripe bananas depending on the size and a few basic baking ingredients. These muffins are convenient, portable, and perfect for little hands. It took me years to come up with a healthy but tasty banana muffin that I felt good about feeding my family often. I hope you enjoy this recipe as much as my family does.
Equipment
- muffin tins
Ingredients
- 3 large ripe bananas use 4 ripe bananas if they are small/med in size
- 1/3 cup salted butter, melted
- 1/4 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 cup chopped walnuts *this ingredient is optional, can also sub chocolate chips, or omit altogether
Instructions
- Preheat oven to 425F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a large mixing bowl, mash the bananas with a fork. Add in the egg and mix with your bananas.
- Add the rest of the ingredients to your bowl and mix by hand until combined.
- If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- Pour banana muffin mixture into 10-12 sprayed regular size muffin tins. Bake at 425F for 5 min then lower the heat to 350F for 10-12 minutes until a toothpick comes out clean.
For mini muffins
- Pour the banana muffin mixture into 12-24 sprayed mini muffin tins. Bake at 350F for 10-15 minutes until a toothpick comes out clean.