Moist Banana Muffins Recipe
These banana muffins are the perfect way to use up overripe bananas. They’re moist, fluffy, and full of delicious banana flavor. Perfect for breakfast, brunch, or a snack on the go, this easy recipe will quickly become a family favorite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 egg, beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, combine the flour, sugar, brown sugar, baking soda, and salt.
- In another bowl, mix the mashed bananas, melted butter, egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Tips
For extra flavor, add chocolate chips or chopped walnuts to the batter. Use very ripe bananas for the best results. Store leftover muffins in an airtight container for up to 3 days.
FAQs
- Can I freeze banana muffins? Yes, let them cool completely, then freeze in a resealable bag for up to 3 months.
- Can I make this recipe vegan? Substitute the egg with a flax egg and use plant-based butter.
- How do I make banana nut muffins? Add 1/2 cup of chopped walnuts to the batter before baking.
- What can I do if I don’t have muffin liners? Grease the muffin tin well with butter or cooking spray to prevent sticking.
Conclusion
These moist banana muffins are quick, easy, and perfect for using up ripe bananas. Whether you enjoy them for breakfast or as a snack, they’re sure to be a hit. Customize them with your favorite add-ins and enjoy!
