Soft & Fluffy Banana Muffins Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready when your batter is mixed.
- Prepare the muffin tin: Grease a muffin tin or line it with paper muffin liners to prevent sticking and make removal easy.
- Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth and creamy.
- 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.
- 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.
- 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.
- Add optional mix-ins: Fold in chocolate chips, nuts, or blueberries if desired for extra texture and flavor.
- Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full to allow room for rising.
- 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.
- 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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Find it online: https://kitchenbynora.com/soft-and-fluffy-banana-muffins-recipe/
