Description
These Banana Muffins are the ultimate treat for breakfast or a snack! Soft and moist, they’re made with ripe bananas and a hint of cinnamon, delivering delicious flavor in every bite. Perfect for using up overripe bananas, this easy muffin recipe yields a delightful batch that’s sure to please everyone.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 large ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup melted butter (or vegetable oil)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, mix the mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, consider mixing in chocolate chips or nuts.
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 150 kcal per muffin