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One-Bowl Banana Bread Muffins

One-Bowl Banana Bread Muffins – Soft, Moist & Perfect Every Time

  • Author: Alice Barry
  • Total Time: 30–35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These One-Bowl Banana Bread Muffins are soft, buttery, and perfectly spiced with cinnamon and nutmeg. Made with ripe bananas and simple pantry staples, they’re the easiest, most flavorful muffins you can bake in under 30 minutes. Great for breakfast, snacks, or meal prep, these moist muffins taste just like banana bread but require only one bowl and minimal cleanup.

Ingredients

Scale
  • 1 1/2 cups (188g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups (345g) mashed ripe bananas (about 3 large)
  • 6 tablespoons (85g) unsalted butter, melted (or coconut oil)
  • 2/3 cup (135g) brown sugar or coconut sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) milk
  • Optional: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat the oven to 425°F (218°C) and line a 12-count muffin pan with paper liners or grease it lightly.
  2. In a large mixing bowl, mash the ripe bananas until mostly smooth.
  3. Add melted butter, brown sugar, egg, vanilla extract, and milk. Whisk until well combined.
  4. Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg directly into the same bowl. Stir until just combined; do not overmix.
  5. Fold in any mix-ins such as chopped nuts or chocolate chips if desired.
  6. Spoon the batter evenly into muffin liners, filling each nearly to the top.
  7. Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) without opening the door. Continue baking for 16–18 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use very ripe bananas with plenty of brown spots for the best flavor and texture.
  • For whole wheat muffins, substitute half or all of the all-purpose flour with whole wheat flour.
  • You can replace butter with coconut oil for a dairy-free version.
  • Muffins can be frozen for up to 3 months; thaw overnight in the refrigerator or microwave briefly before serving.
  • Do not overmix the batter—this helps keep the muffins soft and fluffy.
  • Prep Time: 10 minutes
  • Cook Time: 21–23 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: One-Bowl Banana Bread Muffins, banana muffins, easy banana recipe, moist banana muffins, healthy muffin recipe, one bowl baking

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Find it online: https://cookfavorite.com/one-bowl-banana-bread-muffins-easy-recipe/