Moist and Fluffy Banana Muffins
Start your day off right with these irresistibly **moist and fluffy banana muffins**—a delightful blend of ripe bananas, vanilla, and a touch of sweetness from both granulated and brown sugars. This quick and easy recipe delivers bakery-quality muffins in just 35 minutes, making them perfect for breakfast, brunch, or an on-the-go snack. The secret to their pillowy texture lies in gentle mixing and a splash of milk, while optional mix-ins like chocolate chips or nuts can be added for an extra layer of indulgence. Baked to golden perfection, these banana muffins are not only freezer-friendly but also taste amazing fresh out of the oven or at room temperature. Ideal for using up overripe bananas, these muffins are a deliciously simple treat the whole family will love.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 0.5 cup unsalted butter, melted and cooled slightly
- 2 count large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup milk
- 0.5 cup optional mix-ins: chocolate chips, nuts (e.g., walnuts, pecans)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and slightly chunky.
Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Whisk together until fully combined and smooth.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix as this can affect the fluffiness of the muffins.
Stir in the milk to loosen the batter slightly. If using optional mix-ins (e.g., chocolate chips or nuts), fold them into the batter now.
Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake 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 allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 495.8 g | 180% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 279.2 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2021 mg | 43% | |
*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.
