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Banana Muffins Recipe

Author: Natalie Carter
Delicious and moist banana muffins perfect for breakfast or a snack. Easy to make and customizable with mix-ins.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 180 kcal

Ingredients
  

  • 1.5 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Ground cinnamon
  • 0.25 teaspoon Salt
  • 6 tablespoons Unsalted butter, melted and slightly cooled
  • ⅔ cup Light brown sugar, packed
  • 1 large Egg, at room temperature
  • 1.5 teaspoons Pure vanilla extract
  • 1.5 cups Mashed ripe bananas (about 3 medium)

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a 12-count muffin pan with muffin liners.
  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined.
  • In a separate bowl, whisk together the melted butter, brown sugar, egg, vanilla extract, and mashed bananas until fully combined and smooth.
  • Add the dry ingredients to the wet ingredients and mix until just combined, being careful to avoid overmixing.
  • Evenly distribute the batter between the 12 muffin liners, filling each about two-thirds full.

Baking

  • Bake the muffins for 16-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe bananas for natural sweetness.
  • Do not overmix the batter for fluffy muffins.
  • Freeze muffins for up to three months.

Nutrition

Calories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g
Keyword Banana Muffins
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