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The Boat Shed Kitchen

Easy Moist Banana Muffins

These bakery-style banana muffins are super moist, tender, and full of real banana flavor. Made with simple pantry staples and ripe bananas, they’re quick to make and perfect for breakfast, snacks, or dessert. No mixer needed—just one bowl and one craving for something cozy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 standard muffins
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 and ½ cups 190 grams all-purpose flour, spooned & leveled
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons 85 grams unsalted butter, melted and slightly cooled
  • ⅔ cup 135 grams light brown sugar, packed
  • 1 large egg room temperature
  • 1 and ½ teaspoons pure vanilla extract
  • 1 and ½ cups 375 grams mashed ripe bananas

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
  3. In another bowl, whisk melted butter with brown sugar.
  4. Add egg, vanilla, and mashed bananas. Mix until smooth.
  5. Add dry ingredients to wet and stir gently until just combined.
  6. Divide batter evenly among muffin cups.
  7. See full steps with tips & photos → https://theboatshedcafe.com/easy-moist-banana-muffins/

Notes

  • The riper your bananas, the better! Look for deep yellow peels with brown spots.
  • For extra moisture, you can substitute 2 tablespoons of butter with plain Greek yogurt.
  • Add-ins like chopped walnuts, mini chocolate chips, or a sprinkle of turbinado sugar on top are delicious extras.