Banana Muffin Recipe
This Banana Muffin Recipe is the ultimate go-to for a delicious and easy treat, perfect for breakfast or a snack. The muffins are packed with the natural sweetness of ripe bananas, delivering a moist, fluffy texture with a slightly crisp top. Whether you’re an experienced baker or just starting out, this recipe offers simple steps to achieve bakery-quality muffins right at home. Perfect for any occasion, these banana muffins are sure to become a family favorite. Read on for expert tips and tricks to make your muffins even more irresistible, ensuring the perfect rise every time!
Equipment
- Mixing bowl
- Muffin tin
- Muffin liners
- Spatula
- Measuring cups
- Fork (for mashing bananas)
- Oven
Ingredients
- 3 overripe bananas, mashed
- 1/2 cup melted butter (or oil)
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- Optional: 1/2 cup chocolate chips or chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, mash the bananas until smooth. Add the melted butter and stir until combined.
- Stir in the sugar, egg, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- If desired, fold in chocolate chips or walnuts.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moist muffins, substitute half the butter with plain Greek yogurt.
- You can add a pinch of cinnamon or nutmeg to the batter for a spiced flavor.
- Store in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.
