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A partially eaten banana bread muffin with a crumbly walnut streusel topping on a rustic wooden board, surrounded by loose walnuts and cinnamon sticks.

banana bread muffins

A 40-year culinary master recipe for the ultimate moist, fluffy, and perfectly sweet morning treat. These bakery-style gems are simple to make and guaranteed to impress.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Calories: 210
Ingredients Method

Ingredients
  

  • 3 large overripe bananas
  • 1.5 cups all-purpose flour
  • 0.33 cup unsalted butter (melted)
  • 0.75 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, mash the overripe bananas with a fork until smooth.
  3. Whisk the melted butter into the mashed bananas, then whisk in the sugar, egg, and vanilla extract until completely combined.
  4. Sprinkle the baking soda and salt over the wet mixture. Gently fold in the flour using a spatula, stopping as soon as no dry streaks remain to avoid overmixing.
  5. Divide the batter evenly into the muffin cups, filling them about 3/4 full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.