Description
These classic Banana Muffins are moist, flavorful, and quick to prepare, making them a perfect breakfast or snack. Packed with ripe bananas and warm cinnamon, they deliver a comforting sweetness with a tender crumb. Simple ingredients and an easy baking method ensure anyone can whip these up in under 30 minutes.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it thoroughly with non-stick spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mash ripe bananas thoroughly. Add the granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Mix until the wet ingredients are smooth and well blended.
- Combine Wet and Dry: Gradually pour the wet banana mixture into the bowl with the dry ingredients. Stir gently with a spatula or spoon just until the flour is incorporated. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter evenly into each muffin cup, filling them about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool: Remove the muffin tin from the oven and let the muffins cool in the pan for a few minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- For extra flavor, consider adding 1/2 cup chopped walnuts or chocolate chips to the batter before baking.
- Overripe bananas with brown spots are ideal for this recipe as they provide the best sweetness and moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To make this recipe dairy-free, substitute melted butter with a plant-based oil or dairy-free butter alternative.
