Moist and Flavorful Banana Muffins! Looking for a recipe to use your ripe bananas? Transform them into sweet, moist, and fluffy Banana Muffins. Fill your house with the sweet notes of ripe bananas, a light caramel flavor, and a hint of cinnamon. The ultimate comfort food for a quick breakfast or an afternoon snack.
How Do You Make Banana Muffins Moist?
Ripe bananas, melted butter, egg, and light brown sugar add moisture to these muffins. Also, don’t overmix the batter to prevent the muffins from being tough. Fold the dry ingredients into the wet until just combined.
How Can You Quickly Ripen Bananas?
To ripen bananas quickly, preheat the oven to 300°F. Place the bananas on a baking sheet and bake until the skin turns black. Usually, it takes about 15-20 minutes. You can also use a microwave to ripen bananas quickly.
Make Ahead Instructions
You can make these banana muffins a day ahead and store them in an airtight container at room temperature. Also, you can freeze the muffins and let them thaw in the refrigerator overnight before they are ready to serve. Warm them up slightly in the microwave or in the oven.
Variations and Substitutions:
- Make it vegan. Use a flax egg instead of egg, and vegetable oil instead of butter.
- We’re using melted butter in this recipe, but you can also use unrefined melted coconut oil or vegetable oil in substitution 1:1.
- Use 3/4 cup of granulated sugar if you don’t have light brown sugar.
- Add 1/4 tsp of ground nutmeg or ground cloves to enhance the flavor.
Freeze Banana Muffins
Let the Banana Muffins cool completely before freezing. Then, place them on a baking sheet and freeze until solid. Transfer them to a freezer-safe ziploc bag or an airtight container and freeze them for up to 3 months. Let them thaw in a refrigerator overnight. Then reheat slightly using a microwave or an oven.
How to Store Banana Muffins?
Place cooled Banana Muffins in an airtight container at room temperature. Store on the counter for up to 3 days.
Sweet & Moist Banana Muffins, Ready in 35 Minutes!
Ingredients
- 1 ¾ cup cup all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 4 medium ripe bananas, mashed
- 6 tbsp unsalted butter, melted and cooled
- 1 large eggs, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a muffin tin with cooking spray or line with 12 paper liners.
- In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a separate large mixing bowl, whisk together the mashed bananas and melted butter. Add an egg, granulated sugar, packed light brown sugar, and vanilla extract. Whisk together until all ingredients are well incorporated.
- Add the dry ingredients to the wet. Fold in using a rubber spatula until just combined and no big lumps of flour remain.
- Fill muffin cups until 3/4 full. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the muffin tin for 5-10 minutes. Then, remove from the tin and let cool completely on a cooling rack. Enjoy!
Notes
- Always use ripe or overripe bananas because they are much softer, sweeter and have better flavor.
- Don’t overfill the muffin cups as the batter can spill out during the baking process and your banana muffins will not bake evenly. For best results, fill them just about 3/4 full.
- Use a food processor to mash bananas faster.
- Add 1/2 to 1 cup of chocolate chips, pumpkin seeds, dried fruits, or chopped nuts to the batter.
Nutrition
Frequently Asked Questions about Moist Banana Muffins
1. Can you use frozen bananas?
Yes, frozen ripe bananas work well in this recipe. Let them thaw completely, and drain any excess liquid before using.
2. How do you freeze the muffins?
These Banana Muffins are freezing-friendly. Place the cooled muffins on a baking sheet and freeze until solid. Then, transfer them to a plastic bag or an airtight container. Store for up to 3 months. Let them thaw in a refrigerator before serving.
