Banana Muffins
User Reviews
4.7
Banana Muffins
Description
Banana Muffins blend mashed ripe bananas with brown sugar, eggs, melted butter, and vanilla extract to create a moist, flavorful batter. The dry ingredients include all-purpose flour, baking powder, baking soda, cinnamon, and salt, which create structure and a slight rise in the muffins. The combination of baking powder and baking soda activates leavening, while cinnamon adds warmth. Sprinkling turbinado sugar on top gives a subtle crunch after baking.
After combining wet and dry ingredients without overmixing, the batter is portioned into a muffin pan and baked until the muffin tops set and a toothpick comes out clean. The result is soft, tender muffins with gentle spice and natural banana sweetness.
These muffins can be served warm or at room temperature with butter or enjoyed plain as a handheld snack. They store well on the counter for a few days and freeze easily for longer preservation.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup banana 3 medium ripe bananas, mashed
- 3/4 cup brown sugar packed
- 2 egg at room temperature, large
- 1/2 cup unsalted butter melted and slightly cooled
- 1 1/2 teaspoons vanilla extract pure
- 1 tablespoon turbinado sugar for sprinkling on muffins
Instructions
- Preheat the oven to 350 degrees Line a muffin pan with paper liners or grease with nonstick cooking spray and set aside.
- In medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, combine the mashed bananas, brown sugar, eggs, melted butter, and vanilla extract. Mix until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix.
- Use an ice cream scoop or spoon to divide the muffin batter evenly among the muffin cups. Sprinkle the tops with turbinado sugar.
- Bake the muffins for 20 minutes or until the tops are set and a toothpick comes out clean when entered into the center of a muffin.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Notes
- Store muffins in a container at room temperature for up to 3 days to maintain freshness.
- Freeze muffins for extended storage, thawing before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 225mg | 9% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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