5 from 12 votes
Banana Muffins
Banana Muffins made with ripe mashed bananas, warm spices such as cinnamon and nutmeg, and a tender crumb combine for a moist and flavorful baked good. The batter is leavened with baking soda and enriched with buttermilk, butter, and vanilla, producing soft muffins with a delicate spice warmth. These muffins provide a classic way to use ripe bananas and make a satisfying breakfast or snack.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
, or 6 jumbo muffins
Calories:
137 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 , or 6 jumbo muffins
Amount Per Serving
Calories 137
% 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.