Banana Bread Muffins
Deliciously light and moist Banana Bread Muffins made from overripe bananas, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour For light and fluffy muffins. Tip: sift it for an even lighter texture!
- 1 tsp cinnamon The warm hug of flavor that complements the bananas beautifully.
- 1 tsp baking powder Ensures your muffins rise perfectly.
- 1 tsp baking soda Helps create that lovely fluffy texture.
- 0.5 tsp salt Balances sweetness.
- 0.25 tsp ground nutmeg Adds a unique depth of flavor.
Wet Ingredients
- 0.5 cups unsalted butter, melted For richness; make sure it’s at room temperature for easier mixing.
- 0.5 cups granulated sugar A touch of sweetness; feel free to substitute with coconut sugar for a healthier option!
- 0.25 cups brown sugar For that caramel-like complexity; light or dark, your choice!
- 2 large eggs At room temperature; helps with better mixing.
- 1 tsp vanilla extract For a lovely aroma.
- 3 ripe bananas, mashed The star of the show! (Tip: The riper, the better!)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and ground nutmeg until fully combined.
- Melt the unsalted butter and allow it to cool slightly.
- In a medium bowl, combine the melted butter with granulated sugar and brown sugar. Stir until well mixed.
- Crack in the eggs and add the vanilla extract to the butter-sugar mixture. Mix until smooth.
- Mash the ripe bananas in another bowl and add them to the wet mixture, stirring until combined.
- Gently fold the dry mixture into the wet mixture until just combined; be careful not to over-mix.
- Optionally fold in nuts or chocolate chips.
- Divide the muffin batter among the prepared cups, filling each about 2/3 full.
Baking
- Place the muffin pan in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Storage
- Store your muffins in an airtight container at room temperature for up to 4 days, or freeze for later enjoyment!
Notes
Choose ripe bananas for the best flavor. Allowing the batter to rest for 10 minutes before baking can lead to fluffier muffins.