Name: Banana Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 ripe bananas (mashed); 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/3 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon

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If you’re the type Breakfast, Snack. This recipe nails the balance between moist and fluffy, offering a simple yet charming way to turn ripe bananas into something that feels downright celebratory. Let’s dive into everything you need to create magic with this all-time favorite!

Ingredients You’ll Need

Here’s the best part: these Banana Muffins come together with a handful of straightforward ingredients, each one playing a starring role in flavor and texture. Think of this list as your toolkit for muffin perfection.

Ripe Bananas: The riper, the better—brown spots mean extra sweetness and moistness.
Granulated Sugar: Adds just the right level of sweetness and helps create a delicate crumb.
Brown Sugar: Brings a cozy, caramel-like depth to the muffins.
Vegetable Oil: Keeps muffins extra moist without any overpowering flavor.
Large Eggs: Bind everything together and add a bit of lift.
Vanilla Extract: Adds an irresistible aroma and warmth.
All-Purpose Flour: The structure of your muffins lies here—don’t overmix!
Baking Soda: Works alongside the banana’s natural acidity for light, fluffy results.
Baking Powder: Ensures extra rise for a picture-perfect dome.
Salt: Just a pinch wakes up all the other flavors.
Ground Cinnamon: Adds a warm, subtle spice—banana’s best friend!

How to Make Banana Muffins

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C)—it’s crucial for even baking and that coveted golden top. Line a 12-cup muffin tin with paper liners or give it a quick spray of nonstick cooking spray so your Banana Muffins pop right out when they’re ready.

Step 2: Whisk the Wet Ingredients

In a large bowl, toss in your mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk everything together until smooth and well-blended; the bananas do the heavy lifting here, adding sweetness and moisture with every stroke.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Stirring these dry ingredients first ensures they’re evenly distributed, so your leavening works its magic in every bite.

Step 4: Stir Together—But Don’t Overmix!

Pour the dry mixture into the bowl with your wet ingredients, then gently stir until just combined. This is the golden rule of muffin-making: don’t overdo it! A few streaks of flour are totally fine—this keeps your Banana Muffins tender, not tough.

Step 5: Fill and Bake

Divide the batter evenly among the muffin cups, filling each about three-quarters full—an ice cream scoop works wonders here. Slide the tin into the oven and bake for 18–22 minutes, until the muffins are risen, golden, and a toothpick stuck in the center comes out clean.

Step 6: Cool and Enjoy!

Let the muffins rest in their tin for about 5 minutes (they’re still finishing up inside—trust the process!), then transfer them to a wire rack to cool completely. If you dive in while they’re warm, I won’t tell!

How to Serve Banana Muffins

Garnishes

A little extra flair can go a long way! For a bakery-style look, sprinkle raw sugar or a few extra chopped nuts on the muffin tops before baking. Once cooled, a light dusting of powdered sugar or a slather of softened butter turns your Banana Muffins into something truly special.

Side Dishes

Pair these muffins with creamy Greek yogurt, a handful of fresh berries, or a fried egg for a balanced breakfast spread. If you’re serving a crowd, arrange the Banana Muffins alongside other classic brunch treats like fruit salad or granola bars for variety.

Creative Ways to Present

For fun, try mini muffin tins for bite-size treats perfect for lunchboxes and parties, or drizzle the cooled muffins with a light cream cheese glaze for a decadent twist. You can even slice the muffins and toast them lightly, slathered with almond or peanut butter, for a satisfying snack.

Make Ahead and Storage

Storing Leftovers

Store any uneaten Banana Muffins in an airtight container at room temperature for up to three days. They’ll stay soft and delicious, just as satisfying on day three as they are fresh from the oven.

Freezing

If you’d like to save some for later, Banana Muffins freeze beautifully! Let them cool completely, then wrap each muffin individually in plastic wrap and place in a freezer-safe bag. They’ll keep for up to three months, ready whenever you need a quick homemade treat.

Reheating

For that just-baked taste, thaw frozen muffins overnight in the fridge or at room temperature for an hour, then warm in the microwave for 15–20 seconds. You can also pop them in a 300°F oven for 8–10 minutes to restore their perfect texture.

FAQs

How ripe should my bananas be for Banana Muffins?

The darker and spottier, the better! Overripe bananas contribute more sweetness and richness, making for extra-moist muffins. Avoid bananas that are moldy or fermenting, but don’t be afraid to embrace those brown spots.

Can I add nuts or chocolate to this Banana Muffins recipe?

Absolutely! Stir in up to 1/2 cup of chopped walnuts or chocolate chips before filling your muffin tin for added crunch—or gooey, chocolaty goodness. It’s a great way to customize the muffins to your family’s tastes.

Why did my Banana Muffins turn out dense instead of fluffy?

Overmixing is usually the culprit here. Gently fold your wet and dry ingredients until just combined—don’t worry if the batter looks a bit lumpy. This ensures your muffins stay light and airy.

Do I need to use paper liners when baking Banana Muffins?

Paper liners make removing the muffins and cleaning up a breeze, but greasing the tin with oil or nonstick spray works just as well. If you go liner-free, let the muffins cool a bit before taking them out to avoid sticking.

Can I make these muffins gluten-free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just keep an eye on the texture—some blends may absorb more liquid and slightly alter the crumb, but your Banana Muffins will still be tasty.

Final Thoughts

If you’ve been looking for a recipe to make the most of those lonely bananas on your counter, these Banana Muffins are it! Quick, easy, and totally reliable, they never fail to impress. Give them a try—you might just find yourself baking an extra batch “for the freezer” that never quite makes it there.

Banana Muffins Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These banana muffins are moist, flavorful, and easy to make. Perfect for breakfast or as a snack, they are a great way to use up ripe bananas. Customize them with nuts or chocolate chips for extra indulgence!

Ingredients

Scale

For the Muffins:

3 ripe bananas (mashed)
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing it.
Mix wet ingredients: In a large bowl, whisk together mashed bananas, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
Combine dry ingredients: In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
Combine wet and dry: Gradually stir the dry ingredients into the banana mixture until just combined.
Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Bake for 18–22 minutes until a toothpick inserted comes out clean.
Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.