Nana Muffins
Start your morning off right with these moist and fluffy Nana Muffins—an irresistible treat bursting with the natural sweetness of ripe bananas. Perfectly spiced with a dash of cinnamon and enriched with creamy butter and vanilla, these homemade banana muffins offer a comforting, from-scratch flavor that’s impossible to resist. Made in just 35 minutes, they’re an ideal grab-and-go breakfast or snack. Whether enjoyed warm from the oven, paired with a cup of coffee, or packed for school lunches, these easy-to-make muffins are a crowd-pleaser for all ages. With a soft, tender crumb and simple pantry staples, Nana Muffins are your go-to recipe for using up overripe bananas while satisfying your sweet cravings.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.25 cup milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or cooking spray.
In a large bowl, mash the ripe bananas thoroughly with a fork or potato masher until smooth.
Melt the unsalted butter in the microwave or on the stovetop, then let it cool slightly. Add the melted butter to the mashed bananas and stir to combine.
Whisk in the sugar, eggs, vanilla extract, and milk until fully combined and smooth.
In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-22 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 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your freshly baked Nana Muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 435.1 g | 158% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 203.9 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 224 mg | 17% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1982 mg | 42% | |
*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.
