Description
Enjoy these moist and delicious classic banana muffins, perfect for a quick breakfast or snack. Made with ripe bananas and simple ingredients, they’re a delightful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed bananas and milk to the wet ingredients and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moist muffins, ensure your bananas are very ripe and soft.
- You can add chopped nuts or chocolate chips to the batter for extra flavor and texture.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 200-250 calories
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 5-8g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 1-2g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 50-60mg