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Easy Breakfast Banana Muffins are the way to go, when breakfast must be eaten while you are on your feet. They’re delicious, and they always fill our home with the warm scent of a fresh bakery. There’s nothing sweeter than welcoming my family home after a long day of school and work with a kitchen that smells like pastries straight from the oven.

Why I Created This Easy Banana Breakfast Muffins Recipe

To begin with, my family loves muffins and I was on a mission to sway from the store-bought muffins. These Easy Breakfast Banana Muffins have less sugar compared to the store-bought ones. If you have had muffins from your local grocery store and are not a sugarholic, then you may understand my logic.

When we eat muffins, one is usually not enough; they are so irresistible. I created my Easy Breakfast Banana Muffins recipe because consuming store-bought muffins in this manner meant a recipe for all sorts of illnesses.

Bananas are also always in abundance and are a staple in my kitchen. They are a versatile fruit that bring natural sweetness and moisture to my baked goods. Whether it’s banana smoothies, banana bread, or banana muffins, the results are always delightful. Plus, using up those ripe bananas means nothing goes to waste! I mean NOTHING! I use the banana in my recipes, and I throw the skins in the compost heap. It’s a win-win, right?

Why You’ll Love These Easy Banana Breakfast Muffins

My Easy Breakfast Banana Muffins are made from scratch; no hidden preservatives
They are not overloaded with sugar like the ones you get from the grocery store.
They are made with everyday ingredients from your pantry
They are easy to put together
They can be made in advance and used as quick grab-and-go breakfast bites

Pair these Easy Breakfast Banana Muffins with a warm or cold glass of milk, and you’ll be set. The recipe is quite forgiving so you can add berries, nuts and chocolate chips for an extra flair. My kids like when I turn them into rainbow muffins that look like miniature planets. However you choose to have them, I promise a mouth full of yumminess.

Follow my Easy Breakfast Banana Muffins Recipe below and have fun making them! Let the kids join in and create memories that you all can look back on someday.

What You Need To Make Easy Breakfast Banana Muffins

For this banana muffin recipe, you’ll need the following ingredients:

Bananas: The main ingredient. It provides natural sweetness, moisture, and flavor. Ripe bananas are ideal as they are sweeter and easier to mash, creating a smoother batter.

Sugar: Adds sweetness and helps to create a tender crumb. It also contributes to the browning of the bread’s crust during baking.

Butter and Oil: Adds moisture and richness to the bread, making it tender and flavorful. Butter also contributes to the bread’s texture and helps with leavening when creamed with sugar.

Eggs: Provide structure and stability to the bread. They also help to bind the ingredients together and add moisture.

Vanilla Extract: Enhances the overall flavor of the banana bread, adding a sweet and aromatic note.

All-Purpose Flour: The primary structure builder in the bread. It contains gluten, which provides the necessary strength and elasticity to hold the bread together.

Baking Soda: Acts as a leavening agent. It reacts with the acidity in the bananas and other ingredients to produce carbon dioxide gas, which helps the bread rise and become light and fluffy.

Salt: Enhances the flavors of the other ingredients and helps to balance the sweetness. It also strengthens the gluten network, improving the bread’s texture.

Optional Add-ins (e.g., nuts, chocolate chips): Add texture and additional flavors to the banana bread. Nuts provide a crunchy contrast, while chocolate chips add sweetness and a gooey texture.

Quick And Easy Step By Step Instructions

(Please refer to the recipe card for the complete recipe)

Preheat and Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Mash Bananas: In a large mixing bowl, mash the bananas until smooth.
Mix Wet Ingredients: Add the sugar, melted butter, eggs, and vanilla extract to the mashed bananas and mix well.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined. If adding add-ins, do so at this point.
Fill and Bake: Scoop the batter into the muffin tin, filling each liner about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy your freshly baked banana muffins!

A Treat For The Whole Family

Once you have followed the recipe and baked these, your family will thank you. They are always a hit with my family and I believe they will be with yours too. My son no longer likes eating ripe bananas; however, he will gobble up any banana-made treat—yogurts, banana fritters, banana bread, and of course, banana muffins. He loves these easy breakfast banana muffins as an excuse for a morning treat or an afternoon snack.

Share Your Easy Breakfast Banana Muffins Creation

I hope you find inspiration to bake a batch of my Easy Breakfast Banana Muffins. You can follow the recipe below and have fun making them! Let the kids join in on the fun and create memories that you all can look back on someday. Don’t forget to share your creations and let me know how they turned out. Happy baking!

Ingredients

2 cups all-purpose flour
3 bananas very ripe
1/2 cup unsalted butter melted
2 tbsp canola or vegetable oil
1 tsp baking soda
2 tsp baking powder
1/4 tsp fine sea salt
1/2 cup brown sugar
2 eggs beaten
1 tbsp mixed essence or vanilla extract
1/4 tsp nutmeg
1/4 tsp cinnamon

Instructions

_{Set oven to 300 degrees Fahrenheit, then line muffin pans with 16 liners or grease 16 muffin cups if placing batter directly in the muffin pans.}
_{Combine the dry ingredients (2 cups flour, 1tsp. baking soda, 2tsps. baking powder, ¼tsp. salt, ¼tsp. cinnamon, and ¼tsp. nutmeg) in a bowl. Mix well and set aside.}
_{In another mixing bowl, use a hand mixer or whisk to mix ½ cup melted butter, 2tbsps. oil, and ½ cup sugar. Add in mashed bananas and 2 eggs and continue mixing. Once incorporated, mix in the 1tbsp. mixed essence or vanilla extract.}
_{Add the dry ingredients to the wet ingredients and mix until the batter is smooth. Do not overmix. If using, add dried fruits at this point. Use a tablespoon to transfer batter to one muffin cup at a time. Once the batter is in the muffin cups, gently tap the pans on the table or countertop to release any trapped air bubbles.}
_{Set pans in the middle of the oven and bake for 18 minutes. At 15 minutes in, turn off the oven. You can check muffins but do not remove them from the oven unless you are certain that they are fully ready, otherwise they will drop. Allow the muffins to sit in the oven for an additional 2 to 3 minutes. You can use a toothpick or similar to check the muffins. I usually keep the oven door slightly ajar so the heat escapes rather slowly.}
_{Remove muffins from the oven when the time is up. Allow to cool completely and enjoy!}

Notes

Always sift dry ingredients when combining, to avoid lumps.
Adding the vanilla extract with the eggs helps to eliminate the eggy scent.
Want to make these fun? Use food coloring and toothpicks to swirl in specks of the rainbow colors.

Hello! I'm Yantina.