Lullaby Banana Muffins
Soft, sweet, and irresistibly dreamy, Lullaby Banana Muffins are the ultimate homemade treat for any time of day. Made with ripe bananas, a hint of cinnamon, and a perfect blend of granulated and brown sugar, these moist muffins offer a comforting flavor and aroma that’s ideal for breakfast or a soothing snack. With just 15 minutes of prep time, this quick and easy recipe combines simple pantry staples, like vanilla extract and melted butter, for a beautifully tender crumb. The batter comes together in no time, and the muffins bake to golden perfection in under 20 minutes. Enjoy these delightful banana muffins warm out of the oven, or freeze them for an effortless make-ahead option. Perfect for busy mornings or as a bedtime treat, Lullaby Banana Muffins are pure comfort in every bite!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 0.5 cups melted butter
- 0.75 cups granulated sugar
- 2 tablespoons brown sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 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 with cooking spray.
Peel and mash the ripe bananas in a large mixing bowl until smooth.
Stir in the melted butter, granulated sugar, and brown sugar until well combined.
Add the egg and vanilla extract, and whisk together until the mixture is smooth.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Stir gently until just combined (do not overmix).
Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 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 tin for 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm.
Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1783 mg | 78% | |
| Total Carbohydrate | 394.0 g | 143% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 215.0 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 214 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1693 mg | 36% | |
*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.
