Description
Delightful banana muffins that are soft, fluffy, and perfect for breakfast or snacks.
Ingredients
- 3 ripe bananas, mashed (about 1 ½ cups)
- ⅓ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup milk (any kind works)
- Optional add-ins: ½ cup chocolate chips, chopped nuts, fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it.
- In a large bowl, mash the ripe bananas until smooth.
- Add the melted butter, sugar, eggs, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
- Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
- Pour in the milk and gently fold it into the batter.
- If you’re using any of the optional add-ins, fold them in now.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-22 minutes. A toothpick inserted should come out clean!
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American