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Banana Muffin Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/banana-muffin-recipe/