Why you’ll love this recipe
If you love baked goodies using bananas, check out this quick and moist banana bread recipe or easy vegan holiday banana bars - which I am sure will be a super hit at your home. Another popular recipe on this site that you should not miss is Banana Doughnut Holes.
Ingredients
Substitutions and Variations
If you love recipes that use banana as the main ingredient, then be sure to check out the following posts on my blog - a fried puffy banana bread known as Banana Buns or Mangalore Buns, Eggless Banana Bread, Instant Banana pancake, an Indian-style eggless donut called Banana modak, and Quick banana Appe / Paniyaram prepared during important Indian festivals such as Ganesh Chaturthi. Baking powder and Baking soda: acts as a leavening agent, and helps muffins to rise and become fluffy. Overripe bananas: adds natural sweetness and give muffins a moist texture. White sugar: adds sweetness and helps caramelize muffins. Adjust the amount of sugar based on the sweetness of bananas. Salt: enhances flavor and balances sweetness. Butter: helps make muffins moist, tender, nutty, and rich. Vanilla: enhances flavor and adds a sweet aroma. Use pure vanilla for the best-tasting muffins. Egg: acts as a binding agent, adds richness and flavor, and helps muffins rise. See the recipe card below for a full list of ingredients and measurements.
Step-by-Step Instructions
Step 1: To make the best and moist banana muffins, preheat the oven to 350 degrees F and either spray muffin pans with non-stick spray or use paper liners. Step 2: In a bowl, mash bananas and add butter, vanilla extract, sugar, and an egg. Mix well. Step 3: Into the same bowl, sieve in the flour, baking soda, baking powder, and salt. Stir until just combined. Scoop the batter into muffin tins. Step 4: Bake in the preheated oven for 10-15 minutes for standard muffins or 20-25 minutes for larger muffins. Use a toothpick to check if they’re done. Easy and delicious banana muffins are now ready to be enjoyed for breakfast or as a snack!
Tips
Use overripe bananas for maximum flavor and moisture in the muffins. Do not overmix the batter to avoid tough and dense muffins. Gently fold in additional ingredients like nuts or chocolate chips to prevent overmixing. Use an ice cream scoop or spoon to portion out the batter evenly into the muffin cups. Test for doneness by inserting a toothpick in the center of the muffin - if it comes out clean, the muffins are ready. Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely. Store the muffins in an airtight container at room temperature for up to three days, or freeze them for later use. You can even replace butter with apple butter for low-fat version or even with coconut oil if you love the flavor.
Storage and Make Ahead Instructions
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze the muffins in an airtight container or freezer bag for up to three months. To freeze, allow the muffins to cool completely, then wrap each muffin individually in plastic wrap before placing them in a freezer bag. To thaw frozen muffins, remove them from the freezer and let them sit at room temperature for a few hours, or microwave them on a low setting for a quick thaw. To reheat muffins, microwave them on a low setting for a few seconds or heat them in the oven at 350°F (175°C) for 5-10 minutes.
To make ahead, prepare the batter as directed, but instead of baking the muffins, cover the batter and store it in the refrigerator for up to 24 hours. When ready to bake, portion out the batter and bake as directed.
More Banana Recipes to Love
Did you like this banana muffin recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Recipe card
