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Banana Muffins

Banana Muffins
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Golden Banana Muffins are a simple yet delicious way to turn ripe bananas into a light, fluffy snack that’s perfect for breakfast or as a sweet treat. These muffins are quick to make, delightfully moist, and full of comforting banana flavor.

Ingredients

Scale

Dry Ingredients:

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients:

  • 2 medium ripe bananas (mashed, about 1 cup)
  • ½ cup (100 g) granulated sugar
  • ¼ cup (55 g) unsalted butter (melted and slightly cooled)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup (60 ml) milk

Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Mash Bananas

In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.

Step 4: Mix Wet Ingredients

To the mashed bananas, add sugar, melted butter, eggs, vanilla extract, and milk. Stir until combined and smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined. Avoid overmixing to keep the muffins light and tender.

Step 6: Fill Muffin Tin

Evenly distribute the batter into the prepared muffin cups, filling each about ¾ full.

Step 7: Bake

Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serving Suggestions

  • Enjoy warm with a spread of butter or cream cheese.
  • Pair with coffee or tea for a cozy snack.

Tips & Tricks

  • Use overripe bananas with brown spots for maximum flavor and sweetness.
  • Sprinkle raw sugar on top before baking for a crunchy muffin top.

Storage & Reheating

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep for up to 1 week.
  • Freezer: Wrap muffins individually and store in a freezer bag for up to 3 months.
    • Reheat in the microwave for 10-15 seconds or in an oven at 300°F (150°C) for 5-7 minutes until warm.

Find it online: https://cakeshungry.com/banana-muffins/