These are the best Banana Bread Muffins. They are so tender and bursting with banana flavor. Plus, this is a delicious way to use up overripe bananas.
This is one of my go-to recipes when I have overripe bananas. Feel free to add one cup of chopped walnuts, pecans, or chocolate chips.
I love this recipe for so many reasons, one being that you don’t need a mixer. You only need one bowl to mix the ingredients by hand.
I Don’t Always Have Overripe Bananas . . .
It usually goes one of two ways at my house. The bananas get eaten within a day or two or I end up with 3-4 overripe bananas that just sit there for days.
Ingredients You’ll Need To Make Banana Bread Muffins (Full Recipe Card Down Below)
- overripe bananas
- melted butter
- brown sugar (it doesn’t matter if it’s light brown or dark brown sugar)
- 1 egg, slightly beaten
- vanilla extract
- pinch of salt
- baking soda
- all-purpose flour
- optional: one cup of chopped walnuts, pecans, or chocolate chips
Optional Lemon Glaze!
For me, the lemon glaze adds so much flavor to these muffins. I like to drizzle it over these muffins. This is completely optional, but I like them better with the glaze! To make the glaze, you’ll need:
- 1 cup powdered sugar
- 1 Tablespoon fresh lemon juice OR 1/2 tsp. lemon extract
- 2-3 Tablespoons of milk
In a small bowl, combine the powdered sugar, lemon juice, and milk. Stir until smooth. If you’d like a thinner glaze, add a little more lemon juice or water. To thicken the glaze, add a little more powdered sugar, a teaspoon at a time.
Allow the muffins to cool completely before adding the glaze. Or, if you just can’t wait until they cool, try dipping the warm muffins into the glaze.
Why Use Overripe Bananas?
Overripe bananas are sweeter and easier to mash. In the ripening process, the starches are converted into sugars so they are perfect for banana bread recipes!
Can I Use Frozen Bananas to make Banana Bread Muffins?
Yes! Thaw them first and make sure you blot the bananas with a paper towel. Thawed, frozen bananas are very wet so blot before mashing.
Can You Freeze These Muffins?
Yes! Allow the Banana Bread Muffins to cool completely. Store in an airtight freezer bag for up to three months. You can thaw them on the kitchen counter for a couple of hours or speed up the process by microwaving them for 20-30 seconds.
If you don’t want to freeze the leftovers, these muffins will stay fresh for a couple of days covered at room temperature and up to a week stored in an airtight container in the refrigerator.
Simple Steps For Making These Muffins
You’ll only need one bowl to mix up these delicious muffins. (If you make the glaze, you’ll need another bowl)
While the oven is preheating to 350º, mash the overripe bananas with a fork until almost smooth.
Mix in the baking soda and a pinch of salt. Stir in the egg, sugar, melted butter, and vanilla extract. Mix in the flour, being careful not to overmix.
If you’re adding a cup of chopped nuts OR chocolate chips, now is the time to gently fold those in.
Evenly divide the batter among the 12-cup muffin tin, filling each tin almost to the top.
Bake for 20 minutes or until a toothpick inserted near the middle comes out with moist crumbs. Cool for 5 minutes in the tins, then remove and cool on wire racks.
I like to eat these muffins while they are still warm. I encourage you to make the lemon glaze. I’ve even made lime glaze when I was out of lemons. So good!
You’ll Also Love These Recipes
- Key Lime Loaf
- Lemon Bread
- Easy Homemade Bread
- Strawberry Bread
- Orange Chocolate Chip Muffins
- Delicious Apple Bread With Praline Topping
Best Banana Bread Muffins
Banana Bread Muffins are tender and full of flavor. These muffins are easy to whip up and are a great way to use overripe bananas.
Ingredients
- 3 overripe bananas
- Pinch of salt
- 1 tsp. baking soda
- 1/3 cup melted butter
- 1 cup packed brown sugar
- 1 egg, slightly beaten
- 1 tsp. vanilla extract
- 1-1/2 cups all-purpose flour
Glaze
- 1 cup powdered sugar
- 1 Tablespoon fresh lemon juice OR 1/2 tsp. lemon extract
- 2-3 Tablespoons of milk
Instructions
- Preheat the oven to 350ºF. Spray a 12-count muffin tin with cooking spray or use cupcake liners.
- In a large mixing bowl, mash the bananas until almost smooth. Mix in the baking soda and salt. Stir in the egg, sugar, melted butter, and vanilla extract. Mix in the flour.
- Spoon the batter into the muffin tins, filling almost to the top. Bake for approximately 20 minutes. The muffins are done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in pan for 5 minutes before transferring to a wire rack to continue cooling.
- To make the lemon glaze:
In a small bowl, combine the powdered sugar, lemon juice, and milk. Stir until smooth. If you'd like a thinner glaze, add a little more lemon juice or water. To thicken the glaze, add a little more powdered sugar, a teaspoon at a time. Drizzle over the muffins before serving.
Notes
Optional: Feel free to fold in one cup of pecans, walnuts, or semi-sweet chocolate chips to the muffin batter before baking.
I've included a lemon glaze recipe. I usually add the glaze but it's not necessary. The muffins are delicious with or without the lemon glaze.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 197Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 29mgSodium 166mgCarbohydrates 34gFiber 1gSugar 15gProtein 3g
