Soft & Fluffy Banana Muffins Recipe

Introduction

These soft and fluffy banana muffins are a perfect treat for breakfast or a snack. Made with ripe bananas and a hint of cinnamon, they offer a comforting, sweet flavor that everyone will love.

Ingredients

• 3 ripe bananas, mashed (about 1 ½ cups mashed)
• ⅓ cup unsalted butter, melted and cooled slightly
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional, but highly recommended for warmth)
• ½ cup milk (any kind works, dairy or non-dairy)
• Optional add-ins: ½ cup chocolate chips, chopped nuts (walnuts, pecans), or blueberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a large bowl, combine the mashed bananas, melted butter, and granulated sugar. Mix well until smooth.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir gently until just combined. Do not overmix.
6. Step 6: Fold in any optional add-ins like chocolate chips, nuts, or blueberries.
7. Step 7: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
8. Step 8: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moisture.
• Try swapping the all-purpose flour for whole wheat flour for a nuttier flavor and added fiber.
• Add a sprinkle of oats or a crumble topping for extra texture.
• For vegan muffins, substitute eggs with flax eggs and use a non-dairy milk and butter alternative.

Storage

Store banana muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for 5-7 days or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid watery batter.

How can I make these muffins healthier?

Consider using whole wheat flour, reducing the sugar slightly, or adding ingredients like flaxseed or chia seeds for added nutrients.

Soft & Fluffy Banana Muffins Recipe

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★★★★★

4.7 from 94 reviews

These Soft & Fluffy Banana Muffins are the perfect treat for breakfast or a snack. Made with ripe bananas, a hint of cinnamon, and simple pantry staples, they boast a moist texture and a tender crumb. Optional mix-ins like chocolate chips or nuts add extra flavor and crunch, making each bite irresistibly delightful.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Base

• 3 ripe bananas, mashed (about 1 ½ cups mashed)
• ⅓ cup unsalted butter, melted and cooled slightly
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional)

Wet Ingredients

• ½ cup milk (any kind works, dairy or non-dairy)

Optional Add-ins

• ½ cup chocolate chips
• ½ cup chopped nuts (walnuts or pecans)
• ½ cup blueberries

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready when your batter is mixed.
2. Prepare the muffin tin: Grease a muffin tin or line it with paper muffin liners to prevent sticking and make removal easy.
3. Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth and creamy.
4. Mix wet ingredients: Add the melted butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk well until all wet ingredients are fully combined.
5. Combine dry ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure even distribution.
6. Combine wet and dry: Gradually add the dry ingredients into the banana mixture, alternating with the milk. Stir gently until just combined — do not overmix to keep muffins tender.
7. Add optional mix-ins: Fold in chocolate chips, nuts, or blueberries if desired for extra texture and flavor.
8. Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full to allow room for rising.
9. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Remove muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Use ripe bananas with brown spots for the best natural sweetness and moisture.
• Do not overmix the batter; overmixing develops gluten and makes muffins dense.
• Feel free to substitute all-purpose flour with whole wheat flour for a heartier texture, though muffins may be less fluffy.
• Milk can be replaced with almond, soy, oat, or any preferred non-dairy milk for a dairy-free option.
• Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

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