Banana Muffin Recipe

Introduction

Banana bread muffins are a delicious way to use up ripe bananas and enjoy a quick, homemade treat. These moist muffins are perfect for breakfast, snacks, or an easy dessert. With optional nuts, they offer a lovely crunch and extra flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3 medium to large very ripe bananas
• 1/2 cup unsalted butter (melted and cooled)
• 3/4 cup packed light or dark brown sugar
• 2 large eggs (lightly beaten)
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans (optional)

Instructions

1. Step 1: Preheat the oven to 400 degrees F. Prepare a muffin pan by lining it with 12 muffin liners.
2. Step 2: In a large bowl, mash the bananas until only small chunks remain. Add melted and cooled butter, then stir in the brown sugar until well combined. Mix in the beaten eggs and vanilla extract.
3. Step 3: In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir to mix evenly.
4. Step 4: Gently fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing. If using, fold in the chopped nuts.
5. Step 5: Divide the batter evenly among the 12 muffin cups.
6. Step 6: Place the pan in the oven and immediately reduce the temperature to 350 degrees F. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
7. Step 7: Remove from the oven and let cool in the pan for five minutes. Then transfer the muffins to a wire rack or plate to cool slightly before serving.

Tips & Variations

• For extra moisture and flavor, substitute half the butter with Greek yogurt or applesauce.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice touch.
• Use chocolate chips instead of nuts for a sweeter variation.
• If you prefer a denser texture, use only baking soda without baking powder.

Storage

Wrap leftover muffins tightly in plastic wrap and store them in the refrigerator for up to 5 days. To enjoy them warm, reheat in the microwave for 15-20 seconds or briefly in a toaster oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw and drain any excess liquid before mashing them for best results.

Can I make this recipe gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum to maintain texture.

Banana Muffin Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

This moist and flavorful Banana Bread Muffins recipe is a perfect way to use overripe bananas. Featuring simple ingredients like all-purpose flour, ripe bananas, brown sugar, and a hint of vanilla, these quick muffins are ideal for breakfast or a snack. Optional walnuts or pecans add a delightful crunch, while the easy-to-follow steps ensure a tender, golden-brown treat every time.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 3 medium to large very ripe bananas
• 1/2 cup unsalted butter (melted and cooled)
• 3/4 cup packed light or dark brown sugar
• 2 large eggs (lightly beaten)
• 1 teaspoon vanilla extract

Optional

• 1 cup chopped walnuts or pecans

Instructions

1. Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the muffins.
2. Prepare muffin pan: Line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
3. Mash bananas and mix wet ingredients: In a large bowl, mash the bananas until only small chunks remain. Add the melted and cooled butter along with brown sugar, stirring until well combined. Then mix in the lightly beaten eggs and vanilla extract until fully incorporated.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
5. Mix wet and dry ingredients: Add the dry ingredients to the wet mixture and stir gently until just combined—be careful not to over-mix, as this can lead to tough muffins. If desired, fold in the chopped walnuts or pecans at this stage for added texture.
6. Divide batter: Spoon the batter evenly into the 12 prepared muffin cups.
7. Bake muffins: Place the muffin pan in the oven and immediately reduce the temperature to 350 degrees Fahrenheit. Bake for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Cool and serve: Remove the muffins from the oven and let them cool in the pan for five minutes. Then transfer the muffins to a wire rack or plate to cool further before serving.
9. Store leftovers: To keep the remaining muffins fresh, wrap them tightly in plastic wrap and refrigerate. They can be enjoyed over the next several days.

Notes

• Do not over-mix the batter to maintain a tender crumb in your muffins.
• Using very ripe bananas enhances natural sweetness and flavor.
• Optional nuts add crunch but can be omitted for nut-free versions.
• Liners help muffins release easily and make cleanup simpler.
• Allow muffins to cool before storing to prevent condensation and sogginess.

Keywords: banana bread, banana muffins, quick bread, easy baking, breakfast muffins, nut bread, homemade banana bread