Kona Inn Banana Muffins
Transport your taste buds to a tropical paradise with these irresistible Kona Inn Banana Muffins, a classic recipe brimming with old-fashioned charm and wholesome goodness. Made with overripe bananas for maximum sweetness and depth of flavor, these muffins bake up moist, fluffy, and golden brown in just 25 minutes. A touch of vanilla and a creamy blend of butter and sugar give them a bakery-worthy richness, while a hint of salt balances every bite perfectly. Whether enjoyed warm from the oven or saved for a busy morning, these easy-to-make banana muffins are the perfect blend of simplicity and indulgence. Ideal for breakfast, brunch, or a sweet snack, these muffins can be stored or frozen for whenever your banana craving strikes!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Large eggs
- 1 cup Overripe bananas, mashed
- 2 tablespoons Whole milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners, or lightly grease the cups with butter or cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition.
Mix in the mashed bananas, milk, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 441.2 g | 160% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 231.4 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 164 mg | 13% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1319 mg | 28% | |
*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.
