Ripe, well-mashed bananas bring natural sweetness and a soft, moist crumb to these easy muffins, with melted butter folded in for richness and a hit of vanilla to round out the flavor. A touch of cinnamon adds warmth without overpowering the banana, and the batter comes together in one bowl with just a gentle fold so the muffins stay tender rather than dense. They bake up golden on top with a soft, springy center, perfect for grabbing on a busy morning or packing into a lunchbox. This one is a solid pick for an egg free kitchen, and it's easy enough to make on repeat whenever you've got spotty bananas on the counter.
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Learn more →12 servings
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
In a large mixing bowl, mash the bananas with a fork until mostly smooth with only small lumps remaining — about 1 1/4 cups mashed.
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