Name: Quick & Easy Banana Muffins
Prep time: 10 min
Cook time: 21 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 ½ teaspoons baking soda; ½ teaspoons salt; 1 ½ teaspoons ground cinnamon; 2 cups mashed bananas (about 4-5 medium or large bananas); ½ cup 1 stick unsalted butter, melted; ⅔ cup packed light brown sugar; ¼ cup granulated sugar; 2 large eggs (at room temperature); 2 Tablespoons yogurt; 1 ¾ teaspoons vanilla extract

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With a moist crumb and lots of banana flavor, these easy banana muffins are soft, buttery and every bit delicious. Toss in your favorite add ins like walnuts or chocolate chips. Make a double batch to freeze– the perfect way to use up overripe bananas! Ready in just 30 minutes, these will be your new favorite banana muffins.

In This Post

Here's Why You'll Love These Banana Muffins
Ingredients You Need & Why
Ways To Mash Bananas
Follow These Steps
More Muffin Recipes
Quick & Easy Banana Muffins

Here's Why You'll Love These Banana Muffins

Made from basic ingredients
Soft, buttery and moist with cinnamon spice
Not overly sweet allowing the banana to shine through
Quick and easy– straight forward easy-to-follow recipe
Ready to bake in less than 10 minutes
A delicious way to use up those spotty bananas on the counter
These freeze incredibly well– double the recipe to stock up the freezer

Ingredients You Need & Why

Bananas: Bananas naturally sweeten the muffins. Make sure you're using very brown speckled bananas– the more brown spots, the riper, the more flavor and sweeter the bananas are. The recipe calls for 2 cups of mashed banana, which is about 4-5 medium to large bananas.
Flour: All-purpose flour is what you need, nothing fancy.
Baking Powder & Baking Soda: Help the muffins rise.
Butter: You need 8 Tablespoons (1 stick) of butter for the muffins– grab the unsalted
Granulated Sugar: We don't need a lot of granulated sugar, just ¼ cup to help with structure.
Brown Sugar: Just like in this cookie recipe, using more brown sugar than granulated sugar produces a moister baked good– muffins in this case.
Eggs: Eggs add structure and help bind the ingredients together.
Yogurt (or Sour Cream): Regular or Greek plain yogurt, any fat percentage works. You can also substitute with sour cream if you don't have yogurt.
Cinnamon, Salt & Vanilla Extract: All add lots of flavor.

Ways To Mash Bananas

There are a few ways you can mash bananas. You want the bananas mashed well enough, small lumps throughout are okay.

Break up the bananas and place them onto a plate, shallow bowl or baking dish. Using a fork or pastry cutter, mash the bananas.
Break up the bananas into large chunks and place in the bowl of a stand mixer or large mixing bowl or a hand mixer. Begin beating on low, then gradually increase to medium until the bananas break down.
Break up the bananas into pieces and toss them into a food processor or blender. Pulse a few times until the bananas break down.

Follow These Steps

Preheat the oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners– this recipe makes 16-18 muffins so you will need to prepare a second muffin pan with 3-4 liners. Set aside.
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl. Set aside. In a large bowl, whisk the melted butter, granulated sugar, brown sugar, egg, and yogurt until combined. Then, whisk in the mashed bananas until combined.
Pour the dry ingredients into the wet ingredients and whisk until combined. The batter will be thick. If you choose to add nuts or chocolate chips, fold them in with a spatula.
Spoon the batter into the prepared muffin pans, filling them ¾ of the way full. Bake for 5 minutes at 425°F, then, while keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The total time for the muffins is about 21-22 minutes.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling. The muffins stay fresh when stored in an airtight container at room temperature for u to 3 days or in the refrigerator for up to 1 week.