Description
Deliciously moist and fluffy banana bread muffins that are perfect for breakfast or a snack, made with ripe bananas and customizable mix-ins.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a standard muffin pan with paper liners or grease with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
- In another bowl, melt the butter. Stir in the granulated sugar and brown sugar until well combined. Add eggs and vanilla extract, mixing well.
- Mash the bananas well and mix them into the wet ingredients until well-blended.
- Gently fold the wet mixture into the dry ingredients until just combined.
- If desired, gently fold in nuts or chocolate chips.
- Scoop the batter into the muffin cups, filling them 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 pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a bakery-style muffin top, consider adding a sprinkle of sugar on top before baking. Store muffins in an airtight container for up to 5 days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg