Banana Muffins

So easy to make in just one bowl, the BEST Banana Muffins are soft, fluffy and incredibly moist! Infused with sweet banana flavor and warm cinnamon spice, this banana muffins recipe is the perfect way to use up your overripe bananas! Actually, these are the perfect reason to let your bananas over-ripen!

Course Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 185

Author Kim

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 medium very ripe bananas mashed
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg, beaten
1/3 cup melted butter
1 teaspoon pure vanilla extract
Optional add-ins: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

Preheat oven to 350ºF and line muffin pan, or spray with non-stick spray. Combine dry ingredients and mix together, then add remaining ingredients and whisk together until there are no lumps, but don’t over mix.
Fill muffin cavities with batter until 2/3 full.
Bake for 15-18 minutes or until center is set. Test doneness by inserting a butter knife or toothpick and looking for only a few crumbs instead of wet batter remaining. Let cool for a few minutes and enjoy!

Video

Notes

Storage: Muffins stay fresh covered at room temperature for about two days or place muffins into an airtight container or zip-top bag and store in the refrigerator for up to 1 week.

Freezing: Place muffins into a freezer-safe zip-top baggie or other storage container and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Nutrition