Soft and moist banana muffins with a hint of caramel-like sweetness from brown sugar, these Brown Sugar Banana Muffins are the perfect treat for breakfast, a snack, or even dessert. The simplicity of the ingredients, combined with the natural sweetness of ripe bananas, makes these muffins a family favorite.
Why You’ll Love This Recipe
I love how quick and easy these banana muffins are to make. They’re the ideal way to use up overripe bananas, and the brown sugar gives them a warm, caramel flavor that pairs beautifully with the light spice of cinnamon. The optional addition of walnuts or chocolate chips lets me customize them to suit the occasion. Plus, they’re perfect for meal prep, staying fresh for days or freezing beautifully for later.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
3 medium ripe bananas, mashed (about 1 cup)
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/3 cup vegetable oil (or melted butter)
1 large egg
1 tsp vanilla extract
Optional: 1/2 cup chopped walnuts or chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the mashed bananas, brown sugar, granulated sugar, oil, egg, and vanilla extract. Mix until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. If you’re adding walnuts or chocolate chips, gently fold them in at this step.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
Servings and Timing
Servings: 12 muffins
Prep Time: 10 minutes
Baking Time: 20 minutes
Total Time: 30 minutes
Calories: 180 kcal per muffin
Variations
Nutty Crunch: Add chopped pecans or almonds instead of walnuts.
Chocolate Delight: Substitute the walnuts with dark, milk, or white chocolate chips for extra decadence.
Healthier Option: Use whole wheat flour for added fiber and replace half the oil with unsweetened applesauce.
Spiced Up: Add a pinch of nutmeg or ginger for a slightly different flavor profile.
Mini Muffins: Use a mini muffin tin and bake for 10-12 minutes instead.
Storage/Reheating
To keep the muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. When ready to eat, thaw at room temperature or warm them in the microwave for 20-30 seconds for that just-baked taste.
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FAQs
How ripe should the bananas be for this recipe?
The riper, the better! I use bananas with plenty of brown spots, as they’re sweeter and mash easily.
Can I use frozen bananas?
Yes, but make sure to thaw them completely and drain any excess liquid before mashing.
Can I make these muffins gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend for best results.
What can I substitute for the egg?
I often use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) or unsweetened applesauce as an egg substitute.
How can I tell if the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready.
Conclusion
These Brown Sugar Banana Muffins are a versatile and delicious way to enjoy bananas. Whether I make them for a quick breakfast, a snack on the go, or a sweet treat to share, they never disappoint. With just a few pantry staples, I can whip up a batch in no time, filling my kitchen with the comforting aroma of fresh-baked goodness.
📖 Recipe:
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Brown Sugar Banana Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Soft, moist, and bursting with caramel-like sweetness, these Brown Sugar Banana Muffins are the ultimate treat for any time of day. Made with ripe bananas, brown sugar, and a touch of cinnamon, this easy recipe yields perfect muffins every time. Customize with walnuts or chocolate chips for a personal touch. Great for breakfast, snacks, or dessert!
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
3 medium ripe bananas, mashed (about 1 cup)
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/3 cup vegetable oil (or melted butter)
1 large egg
1 tsp vanilla extract
Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mix mashed bananas, brown sugar, granulated sugar, oil, egg, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- If using, gently fold in walnuts or chocolate chips.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For best results, use overripe bananas with brown spots.
Muffins can be stored in an airtight container at room temperature for 3 days or frozen for up to 3 months.
To reheat frozen muffins, thaw at room temperature or microwave for 20-30 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 180 kcal
