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Banana Muffins

Deliciously Easy Banana Muffins That Will Brighten Your Day

These Banana Muffins are a delightful treat, transforming overripe bananas into soft, fluffy goodness—a perfect quick option for busy weekdays.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Course Drinks
Cuisine American
Servings 12 muffins
Calories 170 kcal

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Ingredients
  

For the Batter

  • 1 ½ cups all-purpose flour a base for fluffy texture
  • 1 teaspoon baking soda helps the muffins rise beautifully
  • 1 teaspoon baking powder ensures a light, airy consistency
  • ½ teaspoon salt enhances the flavors of the other ingredients
  • ½ teaspoon ground cinnamon adds a warm, comforting spice
  • 1 ¼ cups mashed ripe bananas the star ingredient, providing natural sweetness and moisture
  • ½ cup granulated sugar sweetens the muffins to perfection
  • ½ cup brown sugar adds depth and a hint of caramel flavor
  • ⅓ cup vegetable oil (or melted butter) keeps muffins moist and tender
  • 1 large egg binds the ingredients together
  • 1 teaspoon vanilla extract infuses a warm, subtle flavor

Optional Mix-Ins

  • ½ cup chopped walnuts for a delightful crunch
  • ½ cup chocolate chips a sweet, creamy addition

Instructions
 

Step-by-Step Instructions for Banana Muffins

  • Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it or greasing each cup.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  • In a large bowl, mash the ripe bananas and stir in the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until well combined.
  • Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  • If desired, fold in the chopped walnuts or chocolate chips evenly into the batter.
  • Divide the batter among the muffin cups, filling each about three-quarters full.
  • Bake in the preheated oven for 18 to 22 minutes until golden and a toothpick comes out clean.
  • Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use very ripe bananas for maximum sweetness. Avoid overmixing to keep the muffins light and fluffy.

Nutrition

Serving: 1muffinCalories: 170kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 2mgCalcium: 15mgIron: 1mg
Keyword baking, Banana Muffins, Breakfast, dessert, easy muffins, Snacks
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