Easy Banana Muffins for Busy Lunchboxes

Easy Banana Muffins for Busy Lunchboxes

Lunchboxes are hard.

Not hard hard… just another thing. Another daily mental load. Another list of 10 tiny decisions before 9am.

We get it.

This banana muffin recipe is one we come back to again and again because it ticks all the boxes: easy, forgiving, made from pantry staples, and endlessly adaptable. We change up the add-ins so it feels “new” (to the kids, at least), but for us it’s fewer decisions, less stress, and full tummies, which usually equals happier humans all round.

They’re naturally sweetened with ripe banana and honey or maple syrup, quick to throw together, and sturdy enough for lunchboxes without turning sad by recess. They also freeze beautifully, making them perfect for batch baking on a Sunday and grabbing as needed throughout the week.

By far our favourite add-in? 70% dark chocolate chips because… well, chocolate. And because a little bit of chocolate goes a long way when you’re trying to keep things practical and enjoyable.

 

Why We Love These Banana Muffins

• Lunchbox-friendly – no icing, no mess, no refrigeration needed
• Freezer-friendly – bake once, enjoy for weeks
• Customisable – one base recipe, endless add-ins
• Lower refined sugar – sweetened mostly with banana
• Kid-approved – soft, fluffy, and not “too healthy tasting”

They’re also a great way to use up overripe bananas that would otherwise end up in the bin.

Ingredients

• 4 tablespoons unsalted butter
• ⅓ cup honey or pure maple syrup
• 1 cup mashed ripe banana (about 3 medium bananas)
• ¼ cup milk (any kind – dairy, almond, oat, etc.)
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 ½ teaspoons ground cinnamon (plus extra for sprinkling, optional)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups white flour (or whole wheat flour)

Instructions

1. Preheat oven to 350°F (180°C). Spray a muffin tin with cooking spray or line with cupcake pans, we have these amazing reusable silicone ones.
2. Place the butter in a large bowl and melt in the microwave.
3. Add the honey or maple syrup, mashed banana, milk and vanilla. Whisk to combine.
4. Whisk in the eggs until smooth.
5. Sprinkle the cinnamon, baking soda and salt over the wet ingredients and whisk until well combined.
6. Add the flour and stir gently with a spoon or spatula until just combined. Do not over-mix.
7. Scoop batter into the muffin tin, filling each cup about ⅔ full.
8. Optional: Sprinkle the tops with a little extra cinnamon.
9. Bake for 15–17 minutes, or until a toothpick inserted into the centre comes out clean.
10. Mini muffins will take around 10–12 minutes.
11. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Storage & Freezing

Room temperature: Store in an airtight container for 2–3 days

Fridge: Up to 4 days

Freezer: Freeze completely cooled muffins in an airtight container or zip-top bag for up to 3 months

To thaw, leave at room temperature, overnight in the fridge, or use the microwave defrost setting.

 

Easy Variations & Add-Ins

This is where the recipe really shines: one base, lots of options:

• Chocolate chips: Add ½ cup regular or mini chocolate chips
• Nuts: Stir through up to ¾ cup chopped walnuts or pecans
• Blueberries: Add 1 cup fresh or frozen blueberries
• Dairy-free: Use plant-based milk and maple syrup
• Butter swap: Applesauce can be used instead of butter
• Gluten-free: Substitute a 1:1 gluten-free flour blend
• Egg-free: Replace the eggs with flax eggs. Mix 2 tablespoons ground flaxseed meal with 5 tablespoons water. Rest for 5 minutes before adding to the wet ingredients

These banana muffins are one of those recipes that quietly earns a permanent spot in your rotation. No fuss, no fancy ingredients, and flexible enough to suit whatever you’ve got on hand or whatever phase your kids are currently in.

If you’re looking for something reliable, freezer-friendly, and genuinely helpful for weekday mornings, this is it.

Recipe Credit

Recipe adapted from Kristine Rosenblatt.

Original recipe by Kristine Rosenblatt, shared here with our own notes, variations, and lunchbox-friendly tips.