Description
Moist, fluffy banana muffins made with ripe bananas and warm vanilla. A quick and easy treat perfect for breakfast, snacks, or school lunches, featuring a tender crumb and optional add-ins like walnuts or chocolate chips for extra texture and flavor.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
Wet Ingredients
- 3 medium ripe bananas, mashed (about 1 ¼ cups)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp vanilla extract
Optional Add-ins
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon if using. This ensures the leavening agents are evenly distributed.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly until smooth. Add granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Whisk all these ingredients together until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet banana mixture using a spatula. Mix until just combined—avoid overmixing to keep the muffins light and fluffy.
- Add Optional Mix-Ins: Fold in chopped walnuts or chocolate chips if desired to add texture and flavor.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer muffins to a wire rack to cool completely before serving or storing.
Notes
- Use extra-ripe bananas with lots of brown spots for best flavor and sweetness.
- Muffins freeze well for up to 3 months. Store them in a freezer bag with parchment paper between layers to prevent sticking.
- For a bakery-style finish, sprinkle oats or sugar on top of the batter before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American
