Sweet & Moist Banana Muffins, Ready in 35 Minutes!
Making muffins is the best way to use those over ripe bananas nobody wants to eat!
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Servings: 12 Servings
Calories: 207kcal
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
Tips and tricks:
- 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
Calories: 207kcal | Carbohydrates: 36g | Protein: 2.9g | Fat: 6.4g | Saturated Fat: 3.7g | Cholesterol: 33mg | Sodium: 143mg | Potassium: 194mg | Sugar: 17.7g | Calcium: 21mg | Iron: 1mg