Banana Muffins
User Reviews
5
Banana Muffins
Description
The recipe starts by whisking together flour, baking soda, cinnamon, nutmeg, and salt to form the dry base. Separately, mashed ripe bananas are combined with sugar, then blended with egg, buttermilk, melted butter, and vanilla extract for moisture and richness. The dry ingredients are folded into the wet ingredients to form a uniform batter. Muffin tins are filled just over halfway to allow room for rising during baking.
Baked at 350ºF for 15 to 20 minutes, the muffins are cooked until a toothpick inserted comes out clean, ensuring a moist but thoroughly cooked interior. Once cooled, they can be served warm or at room temperature. The recipe notes storing muffins in an airtight container for up to three days or freezing for longer preservation.
This banana muffin recipe offers a balanced spice profile and uses buttermilk for tender texture, suitable for using very ripe bananas and providing a wholesome treat.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 banana peeled and mashed (should be very ripe
- ½ cup granulated sugar
- 1 large egg
- ¼ cup buttermilk
- ¼ cup butter , or 4 tablespoons, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Prepare a 12-cup muffin tin or 6-cup jumbo muffin tin with liners or spray it with baking spray.
- Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a medium size bowl. Set aside.
- Place mashed bananas and sugar in a large bowl. Use a whisk or hand-held beater to combine. Add the egg, buttermilk, melted butter, and vanilla, and beat just until combined.
- Fold in the flour mixture with a wooden spoon or spatula. Fill the muffin tins just over halfway full or until the batter is evenly distributed.
- Bake the muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for 2 months.
Notes
- This recipe was adapted from Bakers Royale for reliable banana muffin results.
- Use very ripe bananas for best flavor and moisture in the muffins.
- Store baked muffins in an airtight container for up to 3 days or freeze them to extend shelf life up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12, or 6 jumbo muffins
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 230mg | 10% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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