4.6 from 52 votes
The Perfect Banana Muffins
The Perfect Banana Muffins use mashed ripe bananas blended with basic baking ingredients to create moist, tender muffins with subtle sweetness. The batter is gently mixed to maintain some lumps for texture, then baked into golden muffins with a soft crumb. This recipe allows options for using applesauce or butter for moisture and can be adjusted for dairy-free diets. These muffins suit breakfast or snacks and come in jumbo or regular sizes.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
Calories:
398 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 2½ cups all-purpose flour
- ¾ cup sugar granulated
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 banana roughly mashed with a fork, ripe
- 2 egg
- ½ cup applesauce
- ⅓ cup milk I used lactose free
- 1 teaspoon vanilla extract
Instructions
- Prepare oven and muffin pan: Preheat the oven to 425°F. Spray a 6 or 12 muffin baking pan with cooking spray, or line it with muffin liners.
- Combine dry ingredients: In a large bowl combine the flour, granulated sugar, baking powder and salt. Set aside.
- Combine wet ingredients: In another bowl whisk the mashed bananas with the eggs, applesauce, milk and vanilla extract.
- Make batter: Add the banana mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don't over mix, and keep in mind the batter will be a bit lumpy.
- Spoon into muffin tin: Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. The batter should be enough for 12 small muffins or 6 jumbo muffins.
- Bake: Turn down the oven to 400°F and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.
Cup of Yum
Notes
- You can substitute the applesauce with cold butter for a richer texture; cut it into the flour until crumbly before adding wet ingredients.
- Use plant-based milk to make this recipe dairy-free.
- About 1⅓ cups of mashed banana (approximately 4 medium bananas) works well for this recipe.
- Nutritional information is based on making 6 jumbo muffins; if making 12 regular muffins, halve the values accordingly.
Nutrition Information
Serving
1jumbo muffin
Calories
398kcal
(20%)
Carbohydrates
86g
(29%)
Protein
8g
(16%)
Fat
2g
(3%)
Cholesterol
55mg
(18%)
Sodium
418mg
(17%)
Potassium
592mg
(13%)
Fiber
3g
(12%)
Sugar
37g
(74%)
Vitamin A
150IU
(3%)
Vitamin C
7mg
(8%)
Calcium
122mg
(12%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 398
% Daily Value*
| Serving | 1jumbo muffin | |
| Calories | 398kcal | 20% |
| Carbohydrates | 86g | 29% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Cholesterol | 55mg | 18% |
| Sodium | 418mg | 17% |
| Potassium | 592mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 122mg | 12% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.