Best Banana Muffins Recipe

Banana muffins are the ultimate comfort food for breakfast or a delightful snack. They are incredibly moist, packed with flavor, and a perfect way to use up overripe bananas. This recipe yields fluffy muffins that are not overly sweet, allowing the natural sweetness of the bananas to shine through. Whether you’re a busy parent looking for a quick breakfast option or simply a banana lover, these muffins are sure to satisfy your cravings. Plus, they are easy to make and can be customized with various add-ins!

Ingredients

3 ripe bananas (mashed)
1/3 cup melted butter
1 tsp baking soda
Pinch of salt
3/4 cup sugar (can reduce to 1/2 cup for less sweetness)
1 large egg (beaten)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup walnuts or pecans (optional, chopped)
1/2 cup chocolate chips (optional)

How to Make

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly.
Prepare the Muffin Tin: Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
Mash the Bananas: In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth. It’s okay if there are some small lumps; this adds texture to the muffins.
Combine Wet Ingredients: Stir in the melted butter into the mashed bananas. Mix until combined. Add the beaten egg, vanilla extract, and sugar, and mix thoroughly. The mixture should be well combined but still slightly chunky.
Mix Dry Ingredients: In a separate bowl, sprinkle the baking soda and salt over the flour, then whisk together to combine the dry ingredients.
Combine Wet and Dry Mixtures: Gradually add the flour mixture to the banana mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Add Optional Ingredients: If desired, fold in the chopped nuts and/or chocolate chips to add extra flavor and texture to your muffins.
Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.
Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly pressed.
Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely. Enjoy warm or at room temperature!

Adjustments

Add spices like cinnamon or nutmeg for a warm flavor.
Substitute half of the all-purpose flour with whole wheat flour for a healthier option.

Tips

Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots for optimal flavor.
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week. They can also be frozen for up to 3 months—just wrap them tightly in plastic wrap and then in aluminum foil.
Customization: Feel free to experiment with other add-ins such as dried fruit, shredded coconut, or different types of nuts.

How to Store

To keep your banana muffins fresh, place them in an airtight container at room temperature. They will stay delicious for up to 3 days. For longer storage, you can freeze the muffins. Wrap each muffin tightly in plastic wrap and then in aluminum foil. Thaw at room temperature before enjoying, or microwave for a few seconds for a warm treat.

Conclusion

These best banana muffins are a delightful treat that everyone will love. With their moist texture and rich banana flavor, they make for a perfect snack or breakfast option. Easy to prepare and customizable, this recipe is a must-have in your baking repertoire. So, grab those overripe bananas and whip up a batch of these delicious muffins today!

to this