Banana Muffins

Hey there! Let’s talk about banana muffins—one of the easiest and most satisfying treats you can bake. You’ve probably found yourself staring at a few overripe bananas on the counter and wondering what to do with them. The answer? These soft, golden banana muffins.

They’re moist, naturally sweet, and just the right level of fluffiness. Perfect for breakfast, a quick snack, or even dessert. Trust me, once you bake a batch, they won’t last long. Let’s break it down and get you baking!

The Basics

Here’s the scoop on this recipe:

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Servings: Makes 12 muffins
• Difficulty: Super easy. Perfect for beginners.
• Good-to-Have Tools:
  • A muffin tin (12-cup standard size)
  • Paper liners or non-stick spray
  • A whisk, mixing bowls, and a spatula

Why You’ll Love This Recipe

The best part? No hard-to-find ingredients. Just simple staples you probably already have at home. And those bananas sitting on your counter? This is their time to shine.

And don’t worry—if you’re not a pro baker, I’ve got your back. I’ll walk you through it step-by-step, with tips to make sure these muffins turn out exactly how you want them.

Ingredients

This recipe uses pantry basics and a few fridge staples.

The Essentials:

• Dry Ingredients:
  • 1 ¾ cups of all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • A pinch of salt
• Wet Ingredients:
  • 2 medium ripe bananas (about 1 cup mashed)
  • ½ cup sugar (granulated)
  • ¼ cup melted butter (let it cool slightly)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk

Ingredient Tips

• Bananas
  The riper, the better! Look for bananas with lots of brown spots—they’re sweeter, which means more flavorful muffins.
• Butter
  Run out of butter? No problem. You can swap in vegetable or canola oil for an equally moist texture.
• Milk
  Need a dairy-free option? Try almond, soy, or oat milk.

Step-by-Step Cooking Instructions

Let’s make these muffins!

1. Preheat Your Oven

First, crank up the oven to 375°F (190°C). While it’s heating up, line your muffin tin with paper liners or give it a light spritz of non-stick spray. This step might sound boring, but it’s key to getting muffins that pop right out of the tin.

2. Mix the Dry Ingredients

In a medium bowl, combine your dry ingredients: flour, baking powder, baking soda, and salt. Give it a quick whisk to make sure everything’s evenly mixed.

3. Mash Those Bananas

Time to show those bananas some love. Peel them, toss them into a large bowl, and mash them up with a fork or potato masher. You’re looking for a smooth, baby-food-like consistency.

4. Add the Wet Ingredients

Now, to the mashed bananas, add your sugar, melted butter, eggs, vanilla extract, and milk. Mix everything together until it’s nice and smooth. Here’s where it starts to smell amazing.

5. Combine Wet & Dry

Pour your dry ingredients into the wet mixture. Gently fold it all together using a spatula or wooden spoon. Don’t overmix—you want to stop as soon as the flour disappears. Overmixing can make your muffins dense instead of fluffy.

6. Fill the Muffin Cups

Grab a spoon or ice cream scoop and divide the batter evenly across your 12 muffin cups. Fill each about ¾ full to leave room for them to rise.

7. Bake to Golden Perfection

Pop the tin into your preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

8. Cool & Eat

Once your muffins are done, let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack. The wait is hard, I know, but it’s worth it.

Variations

Want to change things up? Here are a few ideas:

• Add-ins: Toss in ½ cup of chocolate chips or chopped nuts (like walnuts or pecans) for extra texture.
• Dietary Adjustments: Need gluten-free? Use your favorite 1:1 gluten-free flour blend.
• Spices: Stir in a pinch of cinnamon or nutmeg for a cozy flavor boost.

Serving & Storing

How to Serve

These muffins are perfect on their own, but if you want something extra, try:

• A spread of room-temperature butter
• A drizzle of honey or peanut butter
• A dusting of powdered sugar for a bakery-style touch

Storing Tips

• On the Counter: Keep them in an airtight container for up to 3 days.
• In the Freezer: Wrap each muffin individually in plastic wrap, then store in a freezer-safe bag for up to 3 months.

Reheating

To bring these muffins back to their warm, fluffy glory, pop them in the microwave for 10-15 seconds or bake in the oven at 300°F (150°C) for 5-7 minutes.

What I love about these muffins is how flexible they are. Whether you’re making a batch for weekday breakfasts or prepping ahead for guests, they’re always a hit. So grab those bananas, and let’s bake!

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