Breakfast • Kids

Banana Muffins

Name: Banana Muffins
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 12 servings
Ingredients: 3 very ripe bananas mashed 1 cup; 1 1/2 cups white whole-wheat flour; 1/2 cup vanilla low-fat yogurt; 1/3 cup vegetable oil; 1 large egg; 1/2 cup brown sugar packed; 1 tsp baking soda plus 1/2 tsp cinnamon; 1/3 cup mini chocolate chips; 1 tsp vanilla plus 1/2 tsp salt

Moist whole-grain banana muffins with yogurt and mini chocolate chips, kid-approved.

Updated: Oct 6, 2026

⏱ 35 mintotal

12servings

190 kcalper serving

Easylevel

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Why you'll like it

Ready in about 35 min.
Serves 12 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

Ready in 35 min, this banana Muffins serves 12. Banana muffins are a practical American breakfast and snack, using overripe bananas for natural sweetness and moisture while reducing added sugar.

Helpful guides

Instructions

Step 1

Preheat oven to 350 degrees Fahrenheit and line a twelve-cup muffin tin with paper liners. Lightly spray liners to prevent sticking from banana sugars. Mash bananas in a large bowl with a fork until mostly smooth with a few small lumps for texture and visible fruit flecks.

Step 2

Whisk yogurt, oil, brown sugar, egg, and vanilla into bananas until well blended and slightly thick. Combining wet ingredients fully before adding flour ensures even sweetness and moisture without overworking gluten later. The mixture should look creamy with banana flecks evenly suspended.

Step 3

Stir flour, baking soda, cinnamon, and salt together in a separate bowl, then add to banana mixture and fold gently just until no dry flour remains. Small lumps are acceptable; vigorous stirring develops gluten and creates dense peaked muffins. Fold in chocolate chips last for even distribution.

Step 4

Divide batter evenly among cups, filling each about three-quarters full using a cookie scoop for uniform size. Uniform portions bake at the same rate and produce even domes. Sprinkle a few extra chips on top if desired for visual appeal and child-friendly presentation.

Step 5

Bake 20 to 23 minutes until tops are golden, spring back lightly, and a toothpick inserted comes out with moist crumbs but no wet batter. Internal temperature should be about 200 degrees Fahrenheit. Avoid opening the oven early, which drops heat and can cause uneven rising and dense centers.

Step 6

Cool five minutes in the pan, then move to a wire rack to cool 15 minutes more. Cooling on a rack prevents soggy bottoms from trapped steam. Serve warm or at room temperature with milk.

Cool completely before storing so condensation does not make liners peel or tops sticky.

Troubleshooting — fixes, not repeats

If muffins are dense, flour was packed or batter overmixed; spoon flour into cups, level, and fold just until combined for tender crumb.
If middles sink, bananas were too large or oven too cool; measure one cup mashed banana and verify 350 degrees with an oven thermometer.
If bottoms stick, liners were unsprayed or cooled too long in the pan; spray lightly and transfer to a rack after five minutes.
If tops burn before centers bake, oven runs hot or rack is too high; move to center rack and tent loosely with foil for last five minutes.

Make it your way

Old Dhaka style: For blueberry banana muffins, fold in three-quarter cup of fresh blueberries tossed in one teaspoon of flour to prevent sinking.
For nutty banana muffins, replace chocolate chips with one-half cup of chopped walnuts and add one-quarter teaspoon of nutmeg.
Keep banana and flour amounts constant so moisture and structure remain balanced across versions.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze up to three months in a freezer bag with air removed.

Thaw at room temperature one hour or microwave 20 seconds until warm.

FAQ

How ripe should bananas be?
Use deeply speckled or brown peels with soft fragrant fruit for maximum sweetness and moisture. Yellow firm bananas produce blander drier muffins needing extra sugar. If bananas are not ripe, bake unpeeled at 300 degrees for 15 minutes until skins blacken, then cool and mash.

Can I reduce sugar?
Yes, reduce to one-third cup when bananas are very ripe without major texture change. Replace lost volume with two extra tablespoons of yogurt for moisture. Expect slightly less browning and sweetness, which many children still accept with chocolate chips or berries included.

Can I make mini muffins?
Yes, use a 24-cup mini tin, fill two-thirds full, and bake 11 to 13 minutes until set. This yields about 24 minis ideal for lunchboxes. Check early because small size overbakes quickly, and cool promptly on a rack to preserve soft texture.