There is no aroma more comforting than the smell of sweet, warm banana muffins baking in the oven. This recipe is your perfect solution for using up those overripe bananas sitting on your counter, transforming them into incredibly moist, fluffy, and tender muffins with beautiful golden-domed tops. They are wonderfully simple to make and result in a classic, bakery-quality treat that’s perfect for a quick breakfast, a cozy snack, or packed in a lunchbox.
Prep Time: 10 mins
Total Time: 30-35 mins (includes baking time)
Servings: 12 muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 3 large very ripe bananas mashed well (about 1 1/2 cups)
- 3/4 cup packed light brown sugar
- 1 large egg lightly beaten
- 1/3 cup unsalted butter melted
- 1 tsp vanilla extract
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with butter or non-stick spray, or line it with paper muffin liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and sea salt. Set aside.
- Combine Wet Ingredients: In a separate large bowl, combine the mashed bananas, packed brown sugar, lightly beaten egg, melted butter, and vanilla extract. Stir until everything is well-blended.
- Make the Batter: Pour the dry ingredients into the wet ingredients. Using a spatula, fold the mixture together until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and are the secret to a tender muffin.
- Fill the Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. They should be about two-thirds full. For a bakery-style touch, you can sprinkle a little coarse sugar over the tops before baking.
- Bake to Perfection: Bake for 18-22 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
- Cool and Enjoy: Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Recipe Notes:
- The Riper, The Better: For the sweetest, most flavorful muffins, use bananas that are heavily speckled or almost black. They are much sweeter and easier to mash than yellow or green bananas.
- Do Not Overmix!: This is the most important rule for tender muffins. Overmixing the batter develops the gluten in the flour, which will result in tough, dense muffins instead of light and fluffy ones.
- Delicious Add-Ins: Feel free to fold in about 3/4 cup of your favorite additions along with the dry ingredients. Chopped walnuts, pecans, or chocolate chips are all fantastic choices.
- Storage: These muffins will stay moist and delicious for days. Store them in an airtight container at room temperature for up to 4 days.
- Making them Jumbo: This recipe can also make 6 jumbo-sized muffins. Simply extend the baking time to 25-30 minutes, or until a toothpick comes out clean.
There you have it – a simple, no-fuss recipe for the most delightful banana muffins imaginable. They are a classic for a reason and are sure to be a hit with everyone. We hope you enjoy the simple pleasure of baking and eating this wonderful treat. Happy baking!
Estimated Nutritional Information (per muffin)
Calories: 195; Protein: 3g; Carbohydrates: 32g; Fat: 7g; Fiber: 1.5g; Sugar: 18g; Sodium: 220mg
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
