Description
Delicious and moist banana muffins made with ripe bananas, a perfect quick treat for breakfast or snack. These muffins combine the natural sweetness of bananas with a hint of cinnamon and are easy to prepare with common pantry ingredients.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 3 ripe bananas, mashed (about 1 cup)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- â…“ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt to ensure they are evenly distributed.
- Combine Wet Ingredients: In another bowl, mix the mashed bananas with granulated sugar, brown sugar, melted butter, egg, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, which helps set their texture.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep muffins light and fluffy.
- You can add walnuts or chocolate chips for extra flavor and texture.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 2 months; thaw before serving.
