These Easy Banana Muffins are just like mom used to make! They are soft and moist and the perfect option for over-ripe bananas. Add cinnamon or top with cinnamon sugar for a fun twist.
Cooking time:21 minutes
Basic Banana Muffin Recipe
- 2-3 overripe bananas
- 1/4 cup melted butter
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup milk
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup mini chocolate chips (optional)
- 1/2 cup finely chopped nuts (optional)
How To Prepare
Preheat oven to 450 degrees Fahrenheit. Line a muffin tin with 12 paper liners. Lightly grease paper liners with nonstick cooking spray.
In a large mixing bowl, use a hand mixer to cream together bananas, butter, and sugar, about two minutes.
Beat in eggs until combined. Add in the baking powder, salt, cinnamon (if using), and vanilla and mix briefly.
Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined. Fold in nuts or mini chocolate chips (if using).
Divide the batter up equally amongst the 12 muffins, filling almost to the top of the muffin tin.
Bake in the preheated oven for 5 minutes. Reduce the oven temperature to 350 degrees and continue baking another 14 to 16 minutes, until a toothpick inserted into the center comes out clean.
Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
*This recipe is designed for 2 large bananas, or 3 medium-sized bananas. An exact amount is not necessary.
Optional Cinnamon Sugar Topping
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Stir together in a small mixing bowl. While your muffins are still warm, dip muffin tops into mixture and roll to coat, or sprinkle on top.