Banana Muffins

These delicious Banana Muffins are moist and easy to make, perfect for breakfast or a snack.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Snack

Cuisine American

Servings muffins

Calories 211 kcal

Equipment

muffin tin

Ingredients

1.5 cups all-purpose flour 180g
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
0.75 teaspoon salt
1.5 cups mashed overripe bananas about 3 bananas
0.5 cup unsalted butter, melted 113g/120ml
0.5 cup white sugar 100g
0.25 cup packed light brown sugar 55g
2 large eggs
1 teaspoon vanilla

Instructions

Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the banana, butter, both sugars, eggs, and vanilla until well incorporated but the bananas are still a bit lumpy. Pour the banana mixture into the flour mixture and stir until combined. Divide the batter among each paper liner (they will be almost full).
Bake for 5 minutes, then reduce the oven temperature to 350°F and continue baking for another 15 minutes or until the centers are springy to the touch and the tops are golden brown. Let the muffins cool in the pan for a few minutes, then remove and place on a wire rack. Serve warm or cool completely on the rack.

Notes

Measure the flour correctly to avoid dry muffins. Use room temperature ingredients for better incorporation. Overripe bananas can be achieved by baking them for 10 minutes at 350°F. Avoid overmixing the batter for light muffins. Mix-in options include nuts or chocolate chips.

Nutrition

Serving: 1muffinCalories: 211kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 285mgPotassium: 137mgFiber: 1gSugar: 16gVitamin A: 294IUVitamin C: 2mgCalcium: 35mgIron: 1mg

Keyword baking, banana muffins, desserts, easy recipes, muffins, snacks