Cherry Banana Muffins
Bursting with natural sweetness and a pop of fruity flavor, these Cherry Banana Muffins are the perfect blend of ripe banana and juicy cherries. Made with simple, wholesome ingredients like ripe bananas, fresh cherries, and melted butter, these muffins are moist, soft, and irresistibly tender. A quick 15-minute prep time and a bake time of just 20 minutes make these muffins an easy go-to for breakfast, brunch, or an afternoon snack. The pitted cherries lend a burst of tart sweetness that complements the mellow banana base, while a touch of vanilla ties it all together. Whether served warm straight from the oven or stored for later in an airtight container, these muffins are a family favorite that is as delicious as it is easy to make. Perfect for meal prepping or last-minute baking cravings, these Cherry Banana Muffins are sure to disappear as soon as they're served!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 large ripe bananas
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, melted and slightly cooled
- 1 teaspoons vanilla extract
- 2 large eggs
- 1 cups cherries, pitted and roughly chopped
- 0.25 cups milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, mash the bananas using a fork until mostly smooth.
Stir in the sugar, melted butter, vanilla extract, and eggs until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
Fold in the chopped cherries and milk, ensuring the cherries are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 435.9 g | 159% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 213.3 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 230 mg | 18% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1941 mg | 41% | |
*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.
