Soft and moist banana muffins (Printable Version)
Soft, moist muffins bursting with ripe banana flavor and hints of cinnamon. Ready in under 40 minutes.
# What You Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/3 cup brown sugar, packed
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt
07 - 1/2 tsp ground cinnamon
→ Wet Ingredients
08 - 3 medium ripe bananas, mashed (about 1 cup)
09 - 1/3 cup unsalted butter, melted
10 - 2 large eggs
11 - 1 tsp pure vanilla extract
12 - 1/4 cup milk
# How To Make It:
01 - Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
03 - In another bowl, mix the mashed bananas, melted butter, eggs, vanilla extract, and milk until well combined.
04 - Add the wet ingredients to the dry ingredients. Stir gently until just combined; do not overmix.
05 - Divide the batter evenly among the prepared muffin cups.
06 - Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Helpful Hints:
01 -
- These muffins stay incredibly moist for days unlike other baked goods that dry out
- The batter comes together in one bowl with ingredients you probably have right now
- They freeze beautifully so you can bake once and have breakfast sorted for weeks
02 -
- Overripe bananas with plenty of brown spots are essential because underripe ones lack sweetness and moisture
- Room temperature eggs blend better into the melted butter creating a more uniform batter
- Checking for doneness at 18 minutes prevents overbaking though every oven runs a bit differently
03 -
- Mash your bananas in the same bowl you will mix the wet ingredients to save on dishes
- Use an ice cream scoop for portioning—it gives you perfectly even muffins every time