Best Banana Muffins Recipe
These Best Banana Muffins are SO MOIST! Packed with ripe bananas and perfect for breakfast or a snack.
Servings: 12 servings
Ingredients
- 3 medium bananas very ripe with dark speckles or spots
- 3/4 cup brown sugar
- 8 tablespoons butter softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the muffin tin with butter or line with paper liners.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add softened butter and brown sugar to the mashed bananas, and cream together until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients to the banana mixture, stirring gently with a rubber spatula.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Rubber Spatula
- Cooling rack
Notes
- For extra flavor, add nuts or chocolate chips to the batter.
- These muffins freeze well; store in an airtight container for up to 3 months.
- Use frozen bananas by thawing completely and draining excess liquid.