About this recipe

Moist, tender, and naturally sweet banana muffins made with ripe bananas, a touch of honey, and warm vanilla. These classic muffins come together in one bowl with simple pantry staples — perfect for breakfast, snack time, or lunchboxes. Kids love them, and they freeze beautifully for busy mornings.

Instructions

1. 1

   Preheat your oven to ![350°F]. Grease a standard 12-cup muffin tin with butter or cooking spray, or line with paper liners.

2. 2

   In a large mixing bowl, mash the bananas thoroughly with a fork until mostly smooth — a few small lumps are fine. Add the melted butter, honey, eggs, vanilla extract, and plain yogurt. Whisk everything together until well combined.

3. 3

   Add the all-purpose flour, baking powder, baking soda, fine sea salt, and cinnamon directly to the wet ingredients. Using a spatula, fold gently until just combined — do not overmix. A few streaks of flour are okay. If using chocolate chips or chocolate chips, fold them in now.

4. 4

   Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.

5. 5

   Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.