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Banana Muffins

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Banana Muffins are soft, moist, and full of natural banana sweetness—perfect for breakfast, snacks, or dessert. They come together quickly with simple ingredients and are a great way to use up overripe bananas.

Ingredients

  • 3 ripe bananas, mashed
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar or brown sugar
  • 2 large eggs
  • 1/2 cup unsalted butter (melted) or vegetable oil
  • 1 tsp vanilla extract
  • 1/4 cup milk or buttermilk

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, mash bananas until smooth. Whisk in sugar, eggs, melted butter, vanilla, and milk.
  4. Gently fold dry ingredients into wet ingredients until just combined—do not overmix.
  5. Divide batter evenly among muffin cups, filling about 2/3 full.
  6. Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Use very ripe bananas with brown spots for the best sweetness and flavor.Add chocolate chips, nuts, or berries for variety.For mini muffins, bake 10–12 minutes instead.To make dairy-free, swap in plant-based milk and oil instead of butter.

Nutrition

Find it online: https://cookibly.com/banana-muffins/