Classic Moist Banana Bread Muffins Recipe

You know the scene. You’ve got a bunch of bananas turning brown on the counter. Your kids won’t touch them now. You hate to waste food, but you’re also tired of the dinner table battles.

I get it. I’ve been there more times than I can count. That’s why I want to share our family’s secret weapon: Classic Moist Banana Bread Muffins. If you love bakery-style treats, you might also enjoy our recipe for Bakery-Style Banana Chocolate Chip Muffins.

This recipe is my go-to for turning those sad, overripe bananas into something magical. It’s a baking project that’s forgiving, fun, and ends with a snack everyone actually wants to eat. Let’s turn that fruit bowl frustration into a win.

Recipe Overview

• Cuisine: American
• Category: Baking, Snack
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins

Why Even My Picky Eaters Love This!

These muffins are a total crowd-pleaser in my house, and I think I know why. First, they are incredibly moist and sweet, but not too sugary. The banana flavor is familiar and comforting.

Second, they are handheld and not messy. For a lot of kids, that’s a big deal. No weird textures, no surprises. Just a soft, delicious muffin that feels like a treat but is made with real fruit. It’s a kid friendly snack I feel good about serving.

Our Family-Friendly Ingredient List

I keep things simple. You probably have most of this in your pantry right now. No fancy trips to the store needed!

• 3 large overripe bananas (the spottier, the better!)
• 1/3 cup melted butter or neutral oil (like vegetable or canola)
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/2 cup chocolate chips or chopped walnuts

How to Get the Kids Involved in Cooking This

Baking together is a wonderful way to connect. It also makes kids more excited to try what they’ve made. Here are two perfect jobs for little helpers.

Mashing the Bananas: This is the best job! Let them use a fork or a potato masher to squish the bananas in a big bowl. It’s fun, sensory, and hard to mess up.

Liners and Sprinkles: Have them place the paper liners in the muffin tin. If you’re adding chocolate chips, let them sprinkle a few on top of each muffin before baking. It gives them ownership.

Recipe

Classic Moist Banana Bread Muffins Recipe

Make Classic Moist Banana Bread Muffins Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Olyvia Thompson

Prep: 15 min | Cook: 20 min | Total: 35 min

Serves: - 4 + bites

★ Rate 🖨 Print

Our Family-Friendly Ingredient List

• 3 large overripe bananas (the spottier, the better!)
• 1/3 cup melted butter or neutral oil (like vegetable or canola)
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/2 cup chocolate chips or chopped walnuts

The Full Step-by-Step Instructions

1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.

2

In a large mixing bowl, mash the overripe bananas with a fork until mostly smooth. A few small lumps are just fine.

3

Stir the melted (and slightly cooled) butter, egg, vanilla, and sugar into the mashed bananas. Mix until everything is well combined.

4

In a separate bowl, whisk together the flour, baking soda, and salt.

5

Gently fold the dry ingredients into the wet banana mixture. Stir just until the flour disappears. Do not overmix! This is the key to a tender muffin.

6

If you’re using add-ins like chocolate chips, fold them in now.

7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

8

Bake for 18-22 minutes. They’re done when the tops are golden and a toothpick inserted into the center comes out clean.

9

Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely (or let them cool just enough to eat warm!).

Notes

Enjoy your homemade Classic Moist Banana Bread Muffins Recipe!

Nutrition Information

Calories: ~180

Fat: 6g

Carbohydrates: 30g

Fiber: 1g

Sugar: 16g

Protein: 2g

Did You Make This?

Leave a review and tag us on social media!

The Full Step-by-Step Instructions

Don’t worry, this is one of the easiest baking recipes out there. Follow these simple steps and you’ll have perfect muffins every single time.

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a large mixing bowl, mash the overripe bananas with a fork until mostly smooth. A few small lumps are just fine.
3. Stir the melted (and slightly cooled) butter, egg, vanilla, and sugar into the mashed bananas. Mix until everything is well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gently fold the dry ingredients into the wet banana mixture. Stir just until the flour disappears. Do not overmix! This is the key to a tender muffin.
6. If you’re using add-ins like chocolate chips, fold them in now.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
8. Bake for 18-22 minutes. They’re done when the tops are golden and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely (or let them cool just enough to eat warm!).

Fun Twists for Different Tastes

One batch can please everyone. Here’s how I tweak it for my family’s different preferences.

For the chocolate lovers: Fold in 1/2 cup of mini chocolate chips. My kids call these “cupcake muffins.” For an extra decadent twist, try the creamy filling in our Banana Cream Cheese Swirl Muffins.

For a crunch: Add 1/2 cup of chopped walnuts or pecans to the batter. I save this version for the adults.

For a fun breakfast: Make a simple streusel topping with 1/4 cup flour, 2 tbsp brown sugar, and 1 tbsp cold butter mixed with a fork. Sprinkle it on before baking.

Storing & Reheating (Perfect for Busy Nights)

These muffins are lifesavers for busy mornings and after-school hunger.

Store cooled muffins in an airtight container at room temperature for 2-3 days. For longer storage, freeze them! Wrap each muffin individually in plastic wrap and place them in a freezer bag for up to 3 months.

To reheat, just pop a frozen muffin in the microwave for 30-45 seconds. It tastes freshly baked and makes for the quickest snack ever.

Nutrition Notes

While these are a treat, they’re made with real ingredients. Here’s a simple breakdown per muffin (without add-ins):

• Calories: ~180
• Fat: 6g
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 16g
• Protein: 2g

FREQUENTLY ASKED QUESTIONS

Can I make this into a loaf of banana bread instead?

Absolutely! Pour the batter into a greased 9×5 inch loaf pan. Bake at 350°F for 55-65 minutes, or until a toothpick comes out clean. You’ll need to bake it longer because it’s a larger item.

My bananas aren’t brown yet. Can I still use them?

You can, but the muffins won’t be as sweet or moist. Overripe bananas are the secret! If you’re in a pinch, you can place yellow bananas on a baking sheet and bake them at 300°F for 15-20 minutes until the peels turn black. Let them cool, then use.

Can I use whole wheat flour?

Yes, for a healthier twist. I often swap half the all-purpose flour for whole wheat. The muffins will be a bit denser but still delicious. I don’t recommend using 100% whole wheat flour for the best texture.

So, next time you see those bananas getting spotty, don’t sigh. Get excited! You’re about to make a snack that will disappear in minutes. This recipe has saved my sanity and satisfied my kids more times than I can remember. And if you’re looking for a plant-based option, our Vegan Banana Chocolate Muffins are just as moist and delicious.

I truly hope it becomes a favorite in your home, too. I’d love to know if this was a hit with your family! Please leave a comment and rating below!