Ripe, well-mashed bananas bring natural sweetness and a soft, moist crumb to these easy muffins, with a touch of cinnamon and vanilla rounding out the flavor. The batter comes together in one bowl, folded just until smooth and lumpy in all the right ways, then baked until the tops turn golden and a toothpick pulls out clean. They're the kind of grab-and-go breakfast or snack that's forgiving for beginner bakers, with a tender texture that holds up well whether served warm from the oven or at room temperature the next day. This one's a solid pick for a gluten free muffin rotation, easy to make on a weeknight and just as good tucked into a lunchbox. Simple pantry staples and ripe bananas do all the heavy lifting here, making it a reliably delicious batch every time.
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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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