Banana bread muffins soft, moist, and easy to make with 3 ripe bananas and simple pantry ingredients.

These banana bread muffins have the soft, moist texture of classic banana bread in an easy muffin recipe perfect for breakfast or a quick snack.

I make this banana muffin recipe with 3 ripe bananas for rich banana flavor and tender muffins that bake up soft and fluffy every time.

Why you’ll love this recipe

Ingredients you need

Mash bananas in a bowl with a fork, leaving a few small chunks.

Mix melted butter and brown sugar until smooth.

Add mashed bananas, egg, and vanilla, then mix to combine.

Stir in flour, baking powder, baking soda, salt, and cinnamon and fold gently with a spatula until a thick batter forms (do not overmix).

Preheat oven to 220°C / 428°F and line a muffin pan and fill muffin cups ¾ full with batter.

Bake 5 minutes, then reduce to 200°C / 392°F and bake 18–20 minutes.

Check with a toothpick, it should come out clean and cool on a wire rack before serving.

Serve warm for a soft texture, or at room temperature for breakfast or a quick snack.

Add a simple finish with my vanilla glaze or a richer chocolate glaze for extra flavor.

Store in an airtight container at room temperature for up to 3 days.

You can also try my double chocolate banana muffins or as well as a cozy pumpkin banana muffins twist.

For a classic loaf version, try my banana bread recipe.

Yes, thaw and drain excess liquid before using.

Use ripe bananas and avoid overbaking.

Yes, reduce baking time to about 10–12 minutes.

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

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Soft and moist banana bread muffins made with 3 ripe bananas, easy to prepare and perfect for breakfast or a quick snack.

Preheat the oven to 428°F / 220°C and line a muffin tin with paper liners.
In a small bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
In a large bowl, mix the melted butter and brown sugar for 2–3 minutes until smooth and slightly creamy.
Add the egg, vanilla extract, and mashed bananas, then mix for about 1 minute until fully combined.
Add the flour, baking soda, baking powder, salt, and cinnamon, then fold gently with a spatula until just combined (do not overmix).
Divide the batter evenly into the muffin liners, filling each about ¾ full.
Bake for 5 minutes, then reduce the temperature to 392°F / 200°C and continue baking for 18–20 minutes, until golden and a toothpick comes out clean.
Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.