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Banana Bread Muffins

Banana Bread Muffins are soft, golden muffins with a domed top made from a classic banana bread batter—perfect for quick grab-and-go mornings. Bake them until a toothpick comes out clean, then cool briefly before transferring for a tender crumb.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 3 bananas Ripe bananas, mashed.
  • 0.333 cup butter Melted.
  • 0.75 cup sugar
  • 1 egg Large.
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 0.25 tsp salt Pinch (use a small amount).
  • 1.5 cup all-purpose flour

Equipment

  • 1 sheet pan

Method
 

Prep and mix the batter
  1. Preheat oven to 350°F and line a muffin tin with liners.
  2. Mash the bananas and stir in the melted butter.
  3. Mix in the sugar, egg, and vanilla until smooth.
  4. Sprinkle the baking soda and salt over the mixture and stir in.
  5. Fold in the flour until just combined to keep the muffins tender.
Bake and cool
  1. Divide the batter evenly among the muffin cups, filling almost to the top for domed bakery-style tops.
  2. Bake for 18-20 minutes at 350°F, until a toothpick comes out clean and tops are domed and golden.
  3. Cool in the pan for 5 minutes, then transfer to a wire rack so the bottoms set without steaming.

Notes

For the classic tall, domed tops, fill each muffin cup nearly to the rim. Store baked muffins in an airtight container in the refrigerator for up to 5 days, or freeze in a sealed bag for up to 2 months. For a lighter option, you can use melted butter substitute or replace part of the butter with unsweetened applesauce (texture will be slightly softer).