Old Fashioned Banana Muffins
Soft, moist, and brimming with classic banana flavor, these Old Fashioned Banana Muffins are a timeless treat that’s as easy to make as they are to devour. Perfect for breakfast, a midday snack, or even dessert, these muffins combine ripe bananas and a hint of vanilla to create a naturally sweet, comforting bite. The recipe comes together in just 15 minutes of prep time and uses pantry staples like melted butter, baking powder, and all-purpose flour, making it both convenient and beginner-friendly. For added texture, optional chopped walnuts bring a nutty crunch that complements the tender crumb beautifully. Baked to golden perfection in under 20 minutes, these muffins are a delicious way to use overripe bananas while filling your home with an irresistible aroma. Whether enjoyed warm from the oven or as part of a make-ahead batch, these nostalgic banana muffins are a must-try for any baking enthusiast.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 0.33 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 1 piece large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1.5 cups all-purpose flour
- 2 tablespoons milk
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth and creamy.
Add the melted butter to the mashed bananas and stir until combined.
Mix in the granulated sugar, egg, and pure vanilla extract. Stir well until the mixture is smooth and uniform.
Sprinkle the baking soda, baking powder, and salt over the banana mixture and stir to incorporate.
Gently fold in the all-purpose flour, mixing just until the flour disappears. Be careful not to overmix to avoid tough muffins.
Add the milk to the batter and stir gently to combine. If using chopped walnuts, fold them in at this stage.
Evenly distribute the batter among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 16.4 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
