Our Favorite Banana Muffins
Soft, moist, and bursting with the natural sweetness of ripe bananas, "Our Favorite Banana Muffins" are the ultimate treat for breakfast, brunch, or an anytime snack. Perfectly balanced with the richness of melted butter and a touch of vanilla, these muffins come together in just 15 minutes of prep time. The recipe delivers a delightfully tender crumb thanks to a combination of granulated and brown sugars, while optional mix-ins like chocolate chips or nuts add a customizable twist to suit your cravings. Baked to golden perfection in under 20 minutes, these easy banana muffins require only pantry staples and are freezer-friendly, making them a go-to solution for using up overripe bananas. Whether served warm or at room temperature, these crowd-pleasers are as comforting as they are delicious!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.333 cup, melted unsalted butter
- 0.5 cup granulated sugar
- 0.25 cup, packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups all-purpose flour
- 2 tablespoons milk
- 0.5 cup optional mix-ins (chocolate chips, nuts, etc.)
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.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or a potato masher.
Add the melted butter, granulated sugar, and brown sugar to the mashed bananas and whisk until well combined.
Stir in the egg and vanilla extract, mixing until incorporated.
Sprinkle the baking soda, baking powder, and salt over the wet ingredients, then mix to combine.
Gradually fold in the flour, being careful not to overmix. The batter should be slightly lumpy.
Stir in the milk to loosen the batter, and gently fold in any optional mix-ins like chocolate chips or nuts.
Using a spoon or ice cream scoop, evenly divide the batter among the 12 muffin cups, filling each about 2/3 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 pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 18.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 176 mg | 4% | |
*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.
