Banana Muffins

Turn your ripe bananas into fluffy, golden muffins! These muffins give your ripe bananas new life. Combine with sugar, spice, and optional chocolate chips to make a simple yet irresistible breakfast or snack.

Cooking Tip

Store in an airtight container at room temperature up to three days. Nutrition facts are for muffins without chocolate chips.

Yield8 muffins

Serving size1 muffin

Perfect forQuick & easy

Dietary preferencesDairy Free

Ingredients

2 large ripe bananas
1/2 cup granulated sugar
1 large egg
3 tbsp. vegetable oil
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
pinch of nutmeg
2/3 cup chocolate chips (optional)

Directions

Preheat oven to 350 °F and line a muffin pan with liners or grease.
In a medium bowl, completely mash bananas with a potato masher or fork. Add sugar, egg, and oil. Stir with a spoon until just combined (mixture will still be lumpy).
Add flour, baking powder, baking soda, salt, cinnamon, nutmeg. Stir until just combined. If desired, add chocolate chips.
Divide mixture between prepared muffin cups, filling each about 2/3 of the way full. Bake for 18-25 minutes, or until a toothpick inserted in the center comes out mostly clean and the tops turn golden.
Cool in the pan until cool enough to handle, then transfer to a cooling rack to cool completely.

Nutrition facts (per serving)

190Calories

6.0 Total Fat (g)

1.0Saturated Fat (g)

220.0Sodium (mg)

32.0Carbs (g)

1.0 Dietary Fiber (g)

3.0Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

Find more recipes

Not quite the flavor you’re looking for? No worries! Why not try one of the options below? And if those don’t hit the spot, feel free to browse our recipe pantry for even more delicious ideas!