Easy & Delicious Banana Muffins Recipe

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Freshly baked banana muffins on a wooden table, topped with powdered sugar and sliced bananas.
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Introduction

Banana muffins are a delicious and easy way to use up overripe bananas.
Perfect for breakfast, snacks, or dessert, they offer a soft, moist texture and comforting flavor.

This recipe will help you create fluffy, flavorful muffins that everyone will love.

Ingredients

  • All-purpose flour – structure
  • Baking soda – leavening
  • Cinnamon – flavor
  • Salt – balance
  • Butter – richness
  • Brown sugar – sweetness
  • Egg – binding
  • Vanilla extract – aroma
  • Mashed bananas – moisture and flavor

Optional add-ins:

  • Walnuts or pecans
  • Chocolate chips
  • Whole wheat flour
  • Applesauce substitute

Instructions

  1. Preheat oven to 190°C (375°F) and line muffin pan.
  2. Mix dry ingredients.
  3. Mix wet ingredients separately.
  4. Combine wet and dry gently.
  5. Fill muffin cups 2/3 full.
  6. Bake 16–20 minutes.
  7. Cool before serving.

Tips for Perfect Muffins

  • Use overripe bananas
  • Measure flour correctly
  • Avoid overmixing
  • Check baking time early
  • Let muffins cool properly

Try also:

peanut butter banana bars

Health Benefits

  • Potassium – heart health
  • Fiber – digestion
  • Natural sugars – energy
  • Supports digestion

Serving Suggestions

FAQ

  • When are bananas ready? Yellow with brown spots.
  • Whole wheat flour? Yes, but denser.
  • Storage? 3 days room temp or freeze.
  • Add-ins? Nuts or chocolate chips.
  • How to test doneness? Toothpick test.

Conclusion

Banana muffins are easy, versatile, and delicious. Try this recipe and customize it your way!

Also try:

banana cream cookies

Freshly baked banana muffins on a wooden table, topped with powdered sugar and sliced bananas.
Print Recipe

Banana Muffins

These Banana Muffins are delicious, easy to make, packed with flavor, and ready in about 30 minutes. The perfect way to use up overripe bananas!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 150kcal
Author: 1
Cost: $5

Ingredients

Dry Ingredients

  • 1 and ½ cups 190 grams all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • 6 tablespoons 85 grams unsalted butter, melted and slightly cooled
  • ⅔ cup 135 grams light brown sugar, packed
  • 1 large egg room temperature
  • 1 and ½ teaspoons pure vanilla extract
  • 1 and ½ cups 375 grams mashed ripe bananas

Instructions

  • Preheat oven to 375°F (190°C). Line a 12-count muffin pan with muffin liners and set aside.
  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined. Set aside.
  • In a separate mixing bowl, whisk together the melted butter, brown sugar, egg, vanilla extract, and mashed banana until fully combined.
  • Add the dry ingredients to the wet ingredients and mix together until just combined, making sure not to over mix the batter.
  • Evenly distribute the batter between all 12 liners in the muffin pan.
  • Bake at 375°F (190°C) for 16-20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and cool for 5 minutes in the pan, then carefully remove the muffins from the pan, and place them on a wire rack to cool completely.

Notes

Perfect for using up overripe bananas!

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