Banana muffins are a staple in our household, and I’ve found that they’re perfect for any occasion—whether it’s a quick breakfast on the go, a snack for the kids, or a sweet treat to share with friends over coffee. The best part about this recipe is how simple and straightforward it is. You don’t need any fancy equipment, just a couple of mixing bowls and a muffin pan. Plus, the ingredients are likely already in your pantry.
Over the years, I’ve tweaked this recipe to make it just right. The addition of cinnamon adds a lovely warmth and depth to the muffins, while the brown sugar gives them a rich, caramel-like sweetness. The key to perfect banana muffins is using ripe bananas. The riper, the better—they add natural sweetness and moisture to the muffins, making them incredibly tender and flavorful.
One little trick I’ve learned is not to overmix the batter. Once you combine the wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to dense muffins, and we want these to be light and fluffy.
I hope you enjoy making these banana muffins as much as I do. They’re a wonderful way to bring a little bit of joy and comfort into your home. Happy baking!
Making Banana Muffins
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and slightly cooled
- 2/3 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups mashed ripe bananas
Directions
Preheat the oven to 375°F. Line a 12-count muffin pan with muffin liners and set aside.
In a large bowl, mix the flour, baking soda, cinnamon, and salt until well combined. Set aside.
In another bowl, whisk together the melted butter, brown sugar, egg, vanilla extract, and mashed bananas until smooth.
Combine the dry ingredients with the wet ingredients and stir until just mixed. Do not overmix.
Distribute the batter evenly among the 12 muffin liners.
Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
FAQs:
Can I use whole wheat flour instead of all-purpose flour for banana muffins?
Yes, you can use whole wheat flour instead of all-purpose flour. However, keep in mind that whole wheat flour may result in denser muffins. To maintain a lighter texture, you might consider using a mix of half whole wheat and half all-purpose flour.
How ripe should the bananas be for making banana muffins?
The bananas should be very ripe, with plenty of brown spots on the skin. Ripe bananas are sweeter and easier to mash, which helps to enhance the flavor and texture of the muffins. Additionally, ripe bananas will blend better with the other ingredients.
Can I add nuts or chocolate chips to the banana muffin batter?
Absolutely! You can add about 1/2 to 1 cup of nuts, chocolate chips, or even dried fruit to the batter. This will add extra flavor and texture to your muffins. Just fold them into the batter after combining the wet and dry ingredients.
How should I store banana muffins, and how long will they stay fresh?
Store the banana muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. When freezing, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag.
Why did my banana muffins turn out dry or dense?
Dry or dense muffins can result from overmixing the batter or baking for too long. Be sure to mix the batter until just combined to avoid overworking the gluten in the flour. Additionally, check your muffins a few minutes before the end of the suggested baking time to prevent overbaking. Inserting a toothpick into the center should come out clean or with a few moist crumbs, but not wet batter.
Banana Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter melted and slightly cooled
- 2/3 cup light brown sugar packed
- 1 large egg room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups mashed ripe bananas
Instructions
- Preheat your oven to 375°F. Line a 12-count muffin pan with muffin liners and set aside.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined. Set aside.
- In a separate mixing bowl, whisk together the melted butter, brown sugar, egg, vanilla extract, and mashed bananas until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter.
- Evenly distribute the batter among the 12 liners in the muffin pan.
- Bake at 375°F for 16-20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and cool for 5 minutes in the pan. Then, carefully transfer the muffins to a wire rack to cool completely.
