Banana muffins are the perfect way to turn ripe bananas into a deliciously moist and tender treat. Whether you’re looking for a quick breakfast option or a satisfying snack, these muffins are easy to make and packed with natural sweetness.
Why You’ll Love This Recipe
- Quick and Easy: Whip up a batch in under 30 minutes.
- Perfectly Moist: The ripe bananas keep these muffins tender and flavorful.
- Family-Friendly: Loved by kids and adults alike.
- Customizable: Add chocolate chips, nuts, or spices to make them your own.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Step-by-Step Instructions
- Prepare the Batter:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the bananas until smooth. Add the melted butter and mix well.
- Stir in the granulated sugar, brown sugar, beaten egg, and vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add this mixture to the banana mixture, stirring until just combined.
- Fill Muffin Tins:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Serving Suggestions
- Enjoy warm with a pat of butter or a drizzle of honey.
- Pair with coffee, tea, or a glass of milk for a delightful breakfast.
- Serve as an after-school snack with a side of fresh fruit.
Variations
- Chocolate Chip Banana Muffins: Fold in 1/2 cup of chocolate chips before baking.
- Nutty Banana Muffins: Add 1/3 cup of chopped walnuts or pecans for crunch.
- Spiced Banana Muffins: Mix in 1/2 teaspoon of cinnamon or nutmeg for a warm flavor.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 1 week. Warm slightly before serving.
- Freezer: Freeze muffins individually wrapped in plastic for up to 3 months. Thaw overnight or microwave for a quick treat.
FAQ
1. Can I use frozen bananas?
Yes, thaw frozen bananas and drain excess liquid before mashing.
2. Can I make these muffins vegan?
Swap the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based butter.
3. Can I use whole wheat flour?
Yes, but the muffins will be slightly denser. Use half whole wheat and half all-purpose flour for balance.
4. How do I prevent muffins from sticking to the liners?
Use high-quality muffin liners or lightly grease them before adding the batter.
5. Can I make mini muffins?
Absolutely! Reduce the baking time to 10–12 minutes.
