Description
These moist banana muffins are soft, fluffy, and full of sweet banana flavor. Perfect for breakfast, snacks, or a grab-and-go treat, they stay fresh and tender for days!
Ingredients
Units
Scale
- 3 ripe bananas, mashed (about 1 cup)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted (or 1/2 cup vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup sour cream or plain yogurt (for extra moisture)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
Prep the Oven & Muffin Tin
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
2. Make the Batter
- In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients, stirring just until combined.
- Stir in sour cream (or yogurt) and mix lightly. If using walnuts or chocolate chips, fold them in now.
3. Bake the Muffins
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool & Enjoy
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely