Banana Muffins
User Reviews
4.9
Banana Muffins
Description
The Banana Muffins recipe involves combining flour, baking powder, baking soda, ground cinnamon, and salt in one bowl, while a second bowl mixes mashed overripe bananas with melted butter, granulated and brown sugar, eggs, and vanilla. After lightly mixing the wet and dry ingredients, the batter is divided into lined muffin cups. Baking begins at a high temperature, then is lowered to avoid overbrowning while ensuring the centers bake through. The result is a soft muffin with a slightly dense crumb and a sweet, spiced banana flavor.
The use of ripe bananas contributes natural sweetness and moisture, balanced by mild cinnamon spice. Careful measuring of flour and avoiding overmixing help maintain tender muffins. These muffins work well as breakfast or snack items and can be served warm or at room temperature.
Additional ingredients like chopped nuts or chocolate chips can be folded in for texture and flavor variety.
For best results, measure flour by weight and use room-temperature ingredients. Overripe bananas can also be ripened quickly in the oven if necessary.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 1½ cups banana about 3 bananas, mashed overripe
- ½ cup butter melted (113g/120ml, unsalted
- ½ cup white sugar (100g)
- ¼ cup light brown sugar 55g, packed
- 2 large egg
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the banana, butter, both sugars, eggs, and vanilla until well incorporated but the bananas are still a bit lumpy. Pour the banana mixture into the flour mixture and stir until combined. Divide the batter among each paper liner (they will be almost full).
- Bake for 5 minutes, then reduce the oven temperature to 350°F and continue baking for another 15 minutes or until the centers are springy to the touch and the tops are golden brown. Let the muffins cool in the pan for a few minutes, then remove and place on a wire rack. Serve warm or cool completely on the rack.
Notes
- Measure flour by weight or fluff and spoon into the measuring cup, leveling with a knife to avoid dry muffins.
- Use room temperature eggs and ingredients to improve batter blending and final texture.
- If bananas are not ripe, bake them at 350°F for about 10 minutes until blackened, then cool before mashing.
- Mix the batter just until combined to avoid dense or tough muffins.
- Add-ins like ½ cup chopped nuts or 1 cup chocolate chips can be folded in at the end for extra flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 285mg | 12% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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