Description
These banana bread muffins are soft, moist, and full of sweet banana goodness. Made with ripe bananas, warm cinnamon, and a hint of vanilla, they bake up golden brown and perfectly tender every time.
Ingredients
Scale
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a muffin tin with liners or lightly grease it.
2. Mash & Mix the Wet Ingredients
- In a large bowl, mash bananas until smooth.
- Stir in sugars, melted butter, vanilla extract, and egg until well combined.
3. Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
4. Mix & Fold
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in walnuts or chocolate chips if using.
5. Fill & Bake
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Enjoy
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature!
Notes
- Use extra-ripe bananas (with brown spots) for the best flavor and sweetness.
- For extra moisture, add ¼ cup sour cream or Greek yogurt.
- Make them dairy-free by using coconut oil instead of butter.
- Store in an airtight container at room temp for 3 days or freeze for up to 3 months.