Banana Muffins
These are the best banana muffins to make when you have overripe bananas for a buttery, soft taste and fluffy texture.
Servings: 12 banana muffins
Equipment
- Muffin Pan 12-Cup
- Cookie Scoop Large
Ingredients
- 1½ Cups all purpose flour
- 3 bananas large, mashed
- 2/3 Cup light brown sugar packed
- 1 Teaspoon baking soda
- 1 Teaspoon vanilla extract
- 1 Teaspoon ground cinnamon
- 6 Tablespoons butter melted
- ½ Teaspoon salt
- 1 egg large
- nonstick cooking spray as needed
Instructions
- Preheat the oven to 375°F.
- Line a 12-cup muffin pan with liners then spray with nonstick spray and set aside.
- In a large mixing bowl, combine the flour, salt, cinnamon, and baking soda thoroughly. Set aside.
- In a different mixing bowl, mix the melted butter, brown sugar, vanilla, egg, and mashed banana.
- When combined, transfer this mixture to the bowl with the dry ingredients.
- Mix until just combined, taking care not to overmix your batter.
- Now use a muffin or cookie scoop to distribute the batter evenly into the 12 cups.
- Put the pan in the oven and bake for 15 to 20 minutes or until the muffin tops are golden and a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the oven and let them sit in the muffin pan for about 5 minutes.
- Transfer to a wire baking rack to cool completely.
Notes
Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in dense muffins.
Room temperature ingredients: Use eggs and melted butter for a smoother mixture.
Check for doneness: Every oven is different, so check for doneness a few minutes before the suggested baking time. Insert a toothpick into the center; it should come out clean or with a few crumbs.
Cool in the pan: Allow the muffins to cool in the muffin pan for about 5 minutes before transferring them to a wire rack. This helps them set and makes them easier to remove.
Room temperature ingredients: Use eggs and melted butter for a smoother mixture.
Check for doneness: Every oven is different, so check for doneness a few minutes before the suggested baking time. Insert a toothpick into the center; it should come out clean or with a few crumbs.
Cool in the pan: Allow the muffins to cool in the muffin pan for about 5 minutes before transferring them to a wire rack. This helps them set and makes them easier to remove.
Nutrition
Calories: 141kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 205mg | Potassium: 155mg | Fiber: 1g | Sugar: 16g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
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