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Banana Bread Muffins

Moist Banana Bread Muffins

These fluffy banana muffins deliver all the comforting flavors of traditional banana bread in perfectly portioned packages. With a moist interior and delicately crisp top, they're ideal for breakfast, snacks, or any time you need to rescue overripe bananas.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana Bread, Muffins, Banana Muffins, Breakfast, Easy Baking
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 5 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 225kcal

Equipment

  • 12-cup Muffin Pan
  • Mixing bowls
  • Wire Cooling Rack

Ingredients

Wet Ingredients

  • 3 ripe bananas medium, very ripe (about 1½ cups mashed)
  • 1/2 cup unsalted butter melted
  • 2/3 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract pure

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Optional Mix-ins

  • 1/2 cup walnuts or chocolate chips chopped

Instructions

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
  • In a large bowl, mash the ripe bananas until mostly smooth with a few small chunks remaining.
  • Add the melted butter, granulated sugar, and brown sugar to the mashed bananas. Whisk until well combined.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  • Fold the dry ingredients into the wet mixture using a rubber spatula, stirring just until combined. Do not overmix.
  • If using, gently fold in the nuts or chocolate chips.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For the best flavor, use very ripe bananas with plenty of brown spots or even mostly black peels. These contain more natural sugar and stronger banana flavor.
These muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then store in a freezer bag. Reheat in the microwave for 20-30 seconds or warm in a 300°F oven for 5-7 minutes.
For healthier muffins, try replacing half the all-purpose flour with whole wheat flour, reducing sugar by 25%, or using Greek yogurt in place of half the butter.

Nutrition

Calories: 225kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1.5g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
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