Banana muffins

These classic banana muffins are the ultimate comfort food, transforming overripe fruit into a tender, moist treat that’s perfect for breakfast or an afternoon snack. The batter is incredibly simple, relying on the natural sweetness of mashed bananas and a touch of brown sugar for depth. Each bite offers a fluffy texture with a warm, buttery aroma that fills the kitchen. They are easy enough for weeknights but impressive enough for casual gatherings. Serve them warm with a pat of butter or enjoy them cold with a cup of coffee. These muffins keep well, making them ideal for meal prep or packing into lunchboxes. With minimal ingredients and straightforward steps, this recipe ensures consistent results every time, delivering a nostalgic, homemade taste that everyone will love.

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Description

These classic banana muffins are the ultimate comfort food, transforming overripe fruit into a tender, moist treat that’s perfect for breakfast or an afternoon snack. The batter is incredibly simple, relying on the natural sweetness of mashed bananas and a touch of brown sugar for depth. Each bite offers a fluffy texture with a warm, buttery aroma that fills the kitchen. They are easy enough for weeknights but impressive enough for casual gatherings. Serve them warm with a pat of butter or enjoy them cold with a cup of coffee. These muffins keep well, making them ideal for meal prep or packing into lunchboxes. With minimal ingredients and straightforward steps, this recipe ensures consistent results every time, delivering a nostalgic, homemade taste that everyone will love.

Ingredients

3 large bananas
3/4 C white sugar
1 egg
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 C all purpose flour
1/3 C melted butter

Directions

1
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2
In a large bowl, mash the bananas with a fork until smooth.
3
Add the sugar and slightly beaten egg to the mashed bananas. Mix well until combined.
4
In a separate small bowl, whisk together the flour, baking soda, baking powder, and salt.
5
Pour the melted butter into the banana mixture. Make a well in the center.
6
Add the dry ingredients to the wet mixture. Stir gently until just combined; do not overmix.
7
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8
Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Note

For a crunchy topping, sprinkle brown sugar over the tops of the muffins before baking.

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freeze cooled muffins for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Ensure bananas are very ripe for the best flavor and natural sweetness.

Keywords: banana muffins, banana bread, breakfast muffins, easy baking, homemade muffins, fruit muffins, quick bread, snack ideas, baking soda, baking powder, all purpose flour, melted butter, ripe bananas, comfort food, weekend baking

Read it online: https://www.chefs-mate.com/recipe/banana-muffins/