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Easy & Simple Banana Muffins

If you have a few ripe bananas sitting on your kitchen counter, these easy & simple banana muffins are the perfect way to use them up! They're soft, moist, full of banana flavor, and made with simple pantry ingredients you probably already have at home!
Course Baking, Breakfast
Cuisine Baking
Keyword banana, Muffins
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 muffins
Author winnie liong

Ingredients

  • 4 medium ripe bananas mashed
  • 1 large egg
  • 1/4 cup pure maple syrup increase to 1/2 cup for sweeter muffins
  • 6 tablespoons coconut oil, melted
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Optional: 1/2 cup chocolate chips chopped walnuts, or a combination of both

Instructions

  • Preheat oven to 350°F and line a standard muffin pan with paper liners or lightly grease each muffin cup.
  • In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
  • Add the melted coconut oil, maple syrup, egg, vanilla extract, and milk to the mashed bananas and whisk until well combined.
  • Add the flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients and gently mix until just combined, being careful not to overmix.
  • If using chocolate chips or chopped walnuts, gently fold them into the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each approximately 3/4 full.
  • Bake at 350°F for 23–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Recipe Notes

Sweetness: I use 1/4 cup maple syrup for a lightly sweetened version that's great for kids. For a sweeter muffin, increase to 1/2 cup. Adding extra syrup may affect the texture and baking time.
Coconut oil: Make sure the coconut oil is melted but slightly cooled before mixing it into the batter. You can substitute melted unsalted butter if preferred.
Optional add-ins: Add up to 1/2 cup of chocolate chips, chopped walnuts, or both.
Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezer: Freeze in a freezer-safe container for up to 3 months.