These banana muffins are the perfect blend of moist and fluffy, bursting with sweet banana flavor. They make a delicious breakfast, snack, or even dessert. The rich aroma of ripe bananas pairs beautifully with a hint of vanilla and warm spices. Whether you’re a seasoned baker or just starting out, this easy-to-follow recipe will have you baking irresistible banana muffins in no time!
Ingredients:
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg, lightly beaten
- ⅓ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- ¼ cup milk
- Optional: ½ cup chopped walnuts or chocolate chips (for added texture and flavor)
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray. - Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside. - Mash the Bananas:
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. - Mix the Wet Ingredients:
To the mashed bananas, add the egg, granulated sugar, brown sugar, oil, vanilla extract, and milk. Mix well until all ingredients are thoroughly combined. - Combine Wet and Dry Ingredients:
Slowly fold the dry ingredients into the banana mixture, being careful not to overmix. The batter should be thick and slightly lumpy. If you’re using walnuts or chocolate chips, gently fold them in at this stage. - Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about ¾ full. - Bake:
Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean. - Cool:
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.