Banana Muffins
Banana Muffins bakes into soft muffins with a moist crumb and lightly browned tops.
About This Recipe
Banana Muffins should bake up tender, moist, and easy to pull from the pan.
Mix the batter gently and fill the cups evenly so the muffins rise neatly.
Ingredients
- ✓1-1/2 cups all-purpose flour
- ✓1 cup sugar
- ✓1 teaspoon baking soda
- ✓1/2 teaspoon salt
- ✓3 medium ripe bananas
- ✓1 large egg, room temperature
- ✓1/3 cup vegetable oil
- ✓1 teaspoon vanilla extract
Ingredient Notes
- Flour: Measure lightly so the muffins stay tender.
- Ripe fruit or flavoring: Ripe banana, pumpkin, citrus, or spices build the main flavor.
- Leavening: Baking powder or soda helps the muffins rise.
- Mixing: Stop mixing once the batter comes together.
Instructions
- 1
Preheat your oven to 375°F. In a large bowl, whisk together the all-purpose flour, sugar, baking soda and salt. In another bowl, mash the bananas. Whisk in the egg, oil and vanilla until well combined.
- 2
Grease the muffin cups in a muffin tin or line them with cupcake liners. Fill each muffin cup halfway full with the batter.
- 3
Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool the muffins in the pan for 10 minutes at room temperature. Remove the muffins from the pan to a wire rack to cool completely.
Katy’s Kitchen Tips
- Use ripe fruit or flavorful add-ins.
- Mix just until the dry ingredients disappear.
- Fill muffin cups evenly for even baking.
- Let muffins cool briefly before removing them from the pan.
Variations and Substitutions
- Nutty version: Fold in walnuts, pecans, or almonds.
- Chocolate option: Add chocolate chips or chopped chocolate.
- Fruit add-in: Add blueberries, diced apples, or dried fruit.
- Warm spice: Add cinnamon, nutmeg, ginger, or cardamom.
What to Serve With Banana Muffins
Serve Banana Muffins warm or at room temperature with coffee, tea, fruit, yogurt, or a little butter.
Storage and Reheating
Store cooled muffins in an airtight container for 2 to 3 days.
Freeze extras and thaw at room temperature or warm briefly before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make muffins tough.
- Overfilling cups: Very full cups can spill or bake unevenly.
- Opening the oven early: Early temperature drops can flatten the tops.
- Skipping cooling time: A short rest helps muffins release from the pan.
FAQ
Can I make Banana Muffins ahead?
Yes. Bake them ahead and store airtight after cooling.
Can I freeze muffins?
Yes. Freeze cooled muffins in a sealed bag or container.
Why are my muffins tough?
The batter may have been overmixed or the muffins overbaked.
Can I add mix-ins?
Yes. Fold in nuts, chocolate chips, fruit, or spices before baking.
Nutrition Facts
- Calories: 209 calories
- Carbohydrates: 36g carbohydrate (22g sugars
- Cholesterol: 18mg cholesterol
- Fiber: 1g fiber)
- Protein: 2g protein.
- Sodium: 209mg sodium
- Fat: 7g fat (1g saturated fat)