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.

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:

• Rubber Spatula – a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
• Non-stick Muffin Tin – just one of those pans you need!
• White Paper Liners – a good basic muffin or cupcake liner to have on hand

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!

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