Description
Moist, fluffy banana muffins made with ripe bananas and warm vanilla. A quick and easy treat for breakfast, snacks, or school lunches.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
Wet Ingredients:
- 3 medium ripe bananas, mashed (about 1 ¼ cups)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mash bananas, then whisk in sugar, oil, egg, and vanilla until smooth.
- Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
- Stir in nuts or chocolate chips if using.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack.
Notes
- Use extra-ripe bananas (lots of brown spots) for best flavor.
- Muffins freeze well up to 3 months—store in a freezer bag with parchment between layers.
- Add a sprinkle of oats or sugar on top for a bakery-style finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 17g
- Sodium: 192mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 16mg
