Wonderful Banana Muffins
Perfectly moist and delightfully sweet, these Wonderful Banana Muffins are the ultimate use for overripe bananas! Bursting with the natural sweetness of mashed bananas and a hint of warm cinnamon, these muffins strike the perfect balance between light and tender. They’re made with a blend of granulated and brown sugar for a rich depth of flavor, while optional additions like chocolate chips or chopped walnuts provide a customizable twist. With just 15 minutes of prep time, this easy recipe is ideal for busy mornings, brunch gatherings, or a quick homemade snack. Plus, they bake to golden perfection in under 25 minutes, making them a family favorite you'll revisit time and time again. Ready to bring bakery-style goodness to your kitchen? These banana muffins are as versatile as they are delicious—serve them warm with a pat of butter or enjoy them on-the-go!
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Recipe Information
Ingredients
- 3 ripe bananas
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 0.5 cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup milk
- 0.5 teaspoon ground cinnamon (optional)
- 0.5 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the melted butter and mix well to combine with the bananas.
Stir in the granulated sugar, brown sugar, eggs, and vanilla extract. Mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined; do not overmix.
If using chopped walnuts or chocolate chips, gently fold them into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.6 g | 244% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 497.0 g | 181% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 258.9 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 351 mg | 27% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2375 mg | 51% | |
*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.
