Banana Muffins
These homemade banana muffins are a simple, frugal pantry recipe perfect for using up overripe bananas. Lightly spiced with cinnamon and just the right amount of sweetness, this easy muffin recipe is a family favorite — especially when served warm with a pat of butter.
Equipment
- Muffin tin (12 standard cups)
- Mixing bowls
- Potato masher or fork
- Measuring cups and spoons
- Spoon or cookie scoop
Ingredients
- 1 ½ cups All-purpose flour We use King Arthur’s Measure for Measure Gluten-Free Flour
- 1 ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Ground cinnamon
- 1 Egg
- 1 cup Mashed ripe bananas About 3 bananas
- ¾ cup Sugar
- ¼ cup Cooking oil
Instructions
- Preheat and prepare pan: Preheat oven to 350°F. Grease a 12-cup standard muffin tin or line with paper liners.
- Mash and mix wet ingredients: In a medium mixing bowl, mash ripe bananas using a potato masher or fork. Add egg, sugar, and cooking oil. Mix until well combined.
- Add dry ingredients: Add flour, baking powder, baking soda, and cinnamon on top of the wet mixture. Stir everything together until just moistened — the batter will be slightly lumpy.
- Fill muffin cups: Spoon batter evenly into the prepared muffin cups.
- Bake: Bake at 350°F for 15–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove muffins from the tin and allow to cool on a wire rack. Enjoy warm with butter or serve alongside an egg bake for a hearty breakfast.
Notes
- Double it: Our family often doubles this recipe to have enough muffins for two breakfasts.
- No need to overmix: Stir just until combined — a few lumps are fine!
- Freezer-friendly: These muffins freeze well. Cool completely, then store in an airtight container or freezer bag.