Moist Banana Muffins

Moist Banana Muffins are a simple yet delicious treat, packed with the natural sweetness of ripe bananas and a soft, tender crumb. Perfect for breakfast, snacks, or even dessert, these muffins are quick to make and stay moist for days. Whether you enjoy them plain or with add-ins like chocolate chips or nuts, this recipe is a must-try!

Why You’ll Love This Recipe

• Super moist and fluffy – Thanks to ripe bananas and just the right amount of fat.
• Quick and easy – One-bowl recipe with minimal effort.
• Naturally sweet – Uses ripe bananas for a naturally delicious flavor.
• Versatile – Add nuts, chocolate chips, or a cinnamon sugar topping.
• Perfect for meal prep – Stays fresh for days and freezes well.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Granulated sugar
• Brown sugar
• Egg
• Unsalted butter (melted) or oil
• Vanilla extract
• Milk (or buttermilk for extra moisture)
• Cinnamon (optional)

Directions

1. Preheat the Oven – Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mash the Bananas – In a large bowl, mash the bananas until smooth.
3. Mix Wet Ingredients – Stir in sugar, egg, melted butter (or oil), vanilla, and milk.
4. Combine Dry Ingredients – In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
5. Mix Batter – Gradually fold the dry ingredients into the banana mixture until just combined. Do not overmix.
6. Fill Muffin Cups – Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake – Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Enjoy – Let the muffins cool for a few minutes before transferring to a wire rack.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Bake Time: 20 minutes
• Total Time: 30 minutes

Variations

• Chocolate Chip Banana Muffins – Fold in ½ cup chocolate chips before baking.
• Nutty Banana Muffins – Add ½ cup chopped walnuts or pecans.
• Cinnamon Sugar Topping – Sprinkle cinnamon sugar on top before baking.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend.
• Dairy-Free Option – Substitute almond milk and coconut oil.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps well in the fridge for up to a week.
• Freezing: Wrap individually and freeze for up to 2 months.
• Reheating: Warm in the microwave for 15-20 seconds for a fresh taste.

FAQs

How do I make my muffins extra moist?

Use very ripe bananas, don’t overmix the batter, and add a bit of buttermilk or yogurt.

Can I use frozen bananas?

Yes, just thaw and drain any excess liquid before mashing.

Why did my muffins turn out dense?

Overmixing the batter can make muffins dense. Stir until just combined.

Can I reduce the sugar?

Yes! Reduce sugar by ¼ cup, or use honey or maple syrup instead.

What can I use instead of butter?

You can replace melted butter with vegetable oil, coconut oil, or applesauce.

Can I make mini muffins?

Yes! Reduce baking time to 10-12 minutes.

How do I prevent muffins from sticking to liners?

Use high-quality liners or lightly spray them with cooking spray.

Can I add blueberries?

Yes! Fold in ½ cup fresh or frozen blueberries.

Should I mash bananas completely smooth?

A few lumps are fine; they add texture and moisture.

Can I double this recipe?

Yes, simply double all ingredients and bake in batches if needed.

Conclusion

Moist Banana Muffins are a quick, easy, and delicious way to use up ripe bananas. Soft, fluffy, and full of flavor, they’re perfect for breakfast or snacks. Try different variations and enjoy a batch of these homemade muffins any time!

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