Moist, fluffy, and packed with banana flavour – these Quick & Easy Banana Muffins are the perfect way to use up overripe bananas. One bowl, simple ingredients, and ready in 30 minutes!
There's something wonderfully comforting about banana muffins. They're the kind of treat that fills your kitchen with a warm, sweet aroma and makes everyone come running. These Quick & Easy Banana Muffins are everything a banana muffin should be – soft, moist, and bursting with banana flavour. And the best part? They come together in one bowl with simple pantry ingredients.
This recipe is foolproof, beginner-friendly, and ready in under 30 minutes. No stand mixer, no complicated techniques – just mash, mix, scoop, and bake. The sour cream is the secret ingredient that makes these muffins extra tender and moist, while the brown sugar adds a lovely caramel-like depth. Perfect for breakfast, snacking, or as a lunchbox treat.
🧁 Ingredients
- 3 ripe bananas (about 350g / 12oz), mashed
- 115 g unsalted butter, melted
- 150 g brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 200 g plain flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- 120 ml sour cream or plain yoghurt
Optional add-ins
- 100 g chocolate chips or chopped walnuts
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 200°C (390°F). Line a 12-hole standard muffin tin with paper cases or grease well.
- Mash the bananas: In a large bowl, mash the bananas with a fork until smooth – a few small lumps are fine.
- Add wet ingredients: Add the melted butter, brown sugar, egg, and vanilla. Whisk until well combined.
- Add dry ingredients: Sprinkle the flour, baking soda, baking powder, salt, and cinnamon (if using) over the wet mixture. Gently fold until just combined – don't overmix.
- Add sour cream: Fold in the sour cream until just incorporated. The batter should be thick and slightly lumpy.
- Add optional mix-ins: Gently fold in chocolate chips or walnuts if using.
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 15–18 minutes, or until a toothpick inserted into the centre comes out clean. The tops should be golden and spring back when lightly pressed.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
💡 Pro tip: For the best flavour, use very ripe bananas with brown spots – they're sweeter and more aromatic. If your bananas aren't ripe enough, place them in the oven at 150°C (300°F) for 15 minutes to speed up ripening.
❓ Tips & Variations
- Make them healthier: Swap half the plain flour for wholemeal flour. Reduce sugar to 100g for a less sweet muffin.
- Flavour twists: Add ½ tsp nutmeg or cardamom with the cinnamon. Add 1 tbsp lemon zest for a bright, citrusy note.
- Vegan option: Use plant-based butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and coconut yoghurt instead of sour cream.
- Storage: Keep in an airtight container at room temperature for up to 3 days – they stay wonderfully moist. Freeze for up to 3 months.
- Yield: Makes 12 muffins.
Moist, fluffy, and packed with banana flavour – the perfect way to start your day.
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