Banana Orange Muffins
Brighten up your mornings with these irresistible Banana Orange Muffins! Bursting with the natural sweetness of ripe bananas and a zesty pop of fresh orange, these moist and fluffy muffins are a citrus-infused twist on a classic favorite. Made with real orange zest and freshly squeezed orange juice, they deliver a refreshing flavor that pairs perfectly with the warm, comforting notes of vanilla and butter. Ready in just 35 minutes from start to finish, this recipe is perfect for a quick breakfast, snack, or brunch treat. Plus, with a simple one-bowl mixing technique, these muffins are as easy to prepare as they are delicious. Whether enjoyed fresh out of the oven or saved for the next day, these Banana Orange Muffins are sure to become a family favorite! Perfect for meal preppers, home bakers, and orange-flavor enthusiasts alike, these muffins are the perfect way to brighten your day.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 ripe bananas
- 1 tablespoon orange zest
- 0.25 cup freshly squeezed orange juice
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.33 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the cups.
In a large mixing bowl, mash the ripe bananas until smooth. Add the orange zest, orange juice, melted butter, egg, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix, as this can make the muffins dense.
Using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 303.5 g | 110% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 135.6 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 96 mg | 7% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
