Banana muffins are a classic breakfast favorite, perfect for using up overripe bananas and creating a quick, satisfying treat.
These banana muffins are moist, fluffy, and bursting with the natural sweetness of ripe bananas.
They are simple to make, requiring just a handful of pantry staples.
Whether you enjoy them as a morning snack or a delightful dessert, these muffins are sure to be a hit with the whole family.
Classic Banana Muffins
Moist, fluffy, and packed with natural banana sweetness, these banana muffins are a must-try for any time of day! 🍌🧁
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas, mashed
- ¾ cup white sugar
- 1 large egg
- ⅓ cup butter, melted
Instructions
1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Proper oven temperature is crucial for even baking, so give your oven plenty of time to heat up. Prepare a muffin tin by either lining it with paper liners or lightly greasing each cup with butter or non-stick spray. Skipping this step may result in muffins that stick to the pan, making them difficult to remove.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these ingredients together until they are thoroughly mixed. This step ensures that the leavening agents (baking powder and baking soda) are evenly distributed, helping your muffins rise uniformly. Avoid adding wet ingredients at this stage, as you want to prevent overmixing later.
3. Mash Bananas: In a separate bowl, use a fork to mash the ripe bananas until they are smooth but still slightly chunky. The bananas should be very ripe, with plenty of brown spots, as this will give your muffins the best flavor and moisture. If your bananas aren’t ripe enough, your muffins may lack sweetness and moisture.
4. Combine Wet Ingredients: Add the white sugar, egg, and melted butter to the mashed bananas. Stir the mixture until it is well combined and smooth. Take your time with this step to ensure that the sugar fully dissolves and the ingredients are evenly mixed. Using cold butter or eggs can cause the butter to solidify again, so make sure they are at room temperature.
5. Combine Wet and Dry Ingredients: Pour the banana mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together just until combined. Be careful not to overmix—stirring too much can result in tough, dense muffins. The batter should be thick and slightly lumpy, not smooth.
6. Fill Muffin Cups: Carefully spoon the batter into the prepared muffin cups, filling each one about 2/3 full. This gives the muffins room to rise without spilling over the edges. Overfilling the cups can lead to uneven baking, with muffins that are too large and undercooked in the center.
7. Bake: Place the muffin tin in the center of your preheated oven and bake for 18-20 minutes. It’s important to keep an eye on the muffins during the last few minutes of baking. Use a toothpick to check for doneness—insert it into the center of a muffin, and if it comes out clean or with a few moist crumbs, they are done. Avoid opening the oven door too often, as this can cause the muffins to deflate.
8. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This brief cooling period helps them set and makes them easier to remove from the tin. Serve the muffins warm for the best flavor and texture. If you plan to store them, ensure they are completely cool before placing them in an airtight container.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that the muffins may be denser and have a nuttier flavor. You might also need to add a little more moisture to the batter.
2. Can I add nuts or chocolate chips to this recipe?
Absolutely! Adding ½ to 1 cup of chopped nuts like walnuts or pecans, or chocolate chips, can enhance the flavor and texture of these muffins. Fold them into the batter just before filling the muffin cups.
3. How do I store these banana muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
4. Can I use frozen bananas?
Yes, frozen bananas work well in this recipe. Just make sure to thaw them completely and drain any excess liquid before mashing and adding them to the batter.
5. What can I do if my muffins are too dry?
If your muffins turn out dry, it could be due to overbaking or using too much flour. Ensure your oven temperature is accurate, and try reducing the baking time slightly next time.
