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Breakfast Recipes / Muffins & Scones / One-Bowl

One-Bowl Banana Bread Muffins

These one-bowl  banana bread muffins are a great healthier snack or on the go breakfast option. Light and airy muffin batter sweetened with ripe bananas. Serve warm with a slather of honey butter or some peanut butter. These are also freezer friendly, make a double batch and freeze for a quick after school snack! Fold in fresh fruit or chocolate chunks for extra flavor.

golden brown banana bread muffins on a cooling rack

Highlights of these easy banana muffins:

  • Great for ripe bananas or that stash in your freezer
  • Customizable – fold in fresh fruit, chocolate, or spices
  • Freezer friendly, make an extra batch for later
  • Kid friendly and perfect for on the go
  • Soft, airy texture – these muffins are not dense at all
  • Basic ingredients
  • Lunch box friendly idea!

Grocery List and Substitutions:

  • Butter, unsalted
  • Granulated sugar
  • Large whole eggs
  • Vanilla extract
  • Ripe bananas, can use fresh or frozen (if using frozen, remove excess liquid)
  • All-purpose flour
  • Kosher salt
  • Baking soda
  • Ground cinnamon or nutmeg if desired

First Steps:

  • In a large bowl combine melted butter, sugar, eggs, and vanilla
  • Whisk well to combine
  • Add in mashed bananas
  • In a separate bowl combine dry ingredients, I added in ground cinnamon
  • Add dry ingredients into the wet ingredients
  • Gently mix until smooth

Tools I used for these one-bowl banana bread muffins:

freshly baked muffin torn in half with a slather of butter

We serve ours warm with a slather of soft butter, or better, cinnamon butter. Pop a muffin in the microwave for 15-20 seconds to get it nice and warm!

How can I freeze my banana muffins?

Simply make your muffins according to recipe directions. Allow to cool completely and transfer to a freezer safe container or zip top bag. Label and freeze for up to 4 months. When you want a muffin, remove from the freezer, wrap in a paper towel, and microwave for 30-60 seconds.

If you like these one-bowl muffins, you’ll love these other easy recipes…

One Bowl Whole Wheat Banana Oat Muffins

Strawberry Streusel Muffins

One-Bowl Chocolate Chunk Banana Muffins

Bakery Style Blueberry Muffins

Lemon Poppy Seed Streusel Muffins

Second Steps:

  • Transfer batter into lined muffin tins, about 2/3rd’s full.
  • Bake until light and fluffy

Variations for the banana muffins:

  • Mix ground cinnamon into your dry ingredients
  • Fold in chocolate chips or chunks
  • Top with sliced banana or fresh blueberries
  • Serve warm with peanut butter or honey butter

If you like these muffins, try my 8 Ingredient Banana Bread. It’s the best!

banana muffin with a glass of milk

Instructions for the one-bowl banana bread muffins:

  • Preheat your oven to 350 degrees F, grease or line a muffin tin, set aside.
  • In a large mixing bowl combine melted butter, sugar, eggs, and vanilla. Whisk well to combine. Add in the mashed bananas and gently mix to incorporate.
  • In a separate mixing bowl combine the flour, salt, and baking soda, mix to combine. Slowly add the dry ingredients into the wet until incorporated and smooth.
  • Use a portion scoop or measuring spoon to fill each muffin cup, about 2/3rd’s full. Do not overfill. Bake at 350 for 22-25 minutes, or until a toothpick inserted in the middle comes out clean. Serve warm with soft butter or cool completely and store in an airtight container.

Pro tips & tricks for perfect muffins:

  • Line your muffin pan so nothing sticks
  • Don’t overmix muffin batter
  • Fill muffin cups 2/3rds full so they do not bake over
  • Allow to cool on a wire rack so the bottoms don’t get soggy
  • Top with flaky sea salt and a smear of peanut butter
muffins scattered over a wire rack

One-Bowl Banana Bread Muffins

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Course: Bread, Quick Bread
Keyword: Banana Bread, Blueberry Muffins, Breakfast Muffins, One Bowl
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 210kcal
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Equipment:

  • Muffin Tin

Ingredients: 
 

  • 1 stick Unsalted butter, melted
  • 1 cup Granulated Sugar
  • 2 Eggs, room temperature
  • 2-3 Large, Ripe Bananas, mashed
  • 1 tbsp Vanilla Extract
  • 1 1/4 cups All-purpose Flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt

Instructions:

  • Preheat your oven to 350 degrees F, grease or line a muffin tin, set aside.
  • In a large mixing bowl combine melted butter, sugar, eggs, and vanilla. Whisk well to combine. Add in the mashed bananas and gently mix to incorporate.
  • In a separate mixing bowl combine the flour, salt, and baking soda, mix to combine. Slowly add the dry ingredients into the wet until incorporated and smooth.
  • Use a portion scoop or measuring spoon to fill each muffin cup, about 2/3rd's full. Do not overfill. Bake at 350 for 22-25 minutes, or until a toothpick inserted in the middle comes out clean. Serve warm with soft butter or cool completely and store in an airtight container.

Nutrition:

Serving: 1 sliceCalories: 210 kcalCarbohydrates: 31 gProtein: 3 gFat: 9 gSaturated Fat: 5 gPolyunsaturated Fat: 0.5 gMonounsaturated Fat: 2 gTrans Fat: 0.3 gCholesterol: 48 mgSodium: 200 mgPotassium: 99 mgFiber: 1 gSugar: 19 gVitamin A: 288 IUVitamin C: 2 mgCalcium: 10 mgIron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

light and fluffy banana bread muffins with soft butter

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I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

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