Fluffy & Moist Banana Muffins

These banana muffins are the perfect way to use up overripe bananas, delivering a moist, tender crumb with a hint of sweetness and comfort. Quick and easy to make, they’re ideal for a busy morning breakfast or a snack any time of day. Their simplicity—just staple pantry ingredients like flour, sugar, eggs, butter, and bananas—makes this recipe approachable for bakers of all levels. You’ll love the gentle banana aroma wafting through your kitchen. Bake a batch, and they’ll disappear fast—from lunchboxes to snack plates, these muffins are sure to become a family favorite.

Ingredients (makes 12 muffins):

• 1½ cups (180 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon (optional)

• 3 medium ripe bananas, mashed (about 1½ cups)

• ¾ cup (150 g) brown sugar

• 2 large eggs

• ½ cup (113 g) unsalted butter, melted and cooled

• 1 teaspoon vanilla extract
  
  

Directions:

1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners or grease well.

2. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

3. In another bowl, mash bananas. Stir in brown sugar, eggs, melted butter, and vanilla until combined.

4. Add dry ingredients to wet mixture and gently fold just until combined—don't overmix.

5. Divide batter evenly into muffin cups (about ¾ full).

6. Bake at 425°F for 5 minutes, then reduce oven to 350°F (175°C) and bake 14–18 minutes more, or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
   
   

Nutritional Information (per serving):

• Calories: Approximately 215 kcal

• Protein: 3 g

• Carbohydrates: 32 g

• Fat: 9 g

• Saturated Fat: 5 g

• Cholesterol: 48 mg

• Sodium: 150 mg

• Potassium: 150 mg

• Dietary Fiber: 1 g

• Sugars: 15 g

• Vitamin C: ~3 mg

• Calcium: ~30 mg

• Iron: ~0.5 mg