Preparation & Baking Details
– Preparation time: 15 minutes
– Baking time: 18–23 minutes
– Total time: 35–40 minutes
– Servings: 12 muffins
– Difficulty: Easy
– Oven temperature: 350°F (175°C)
Ingredients
Dry Ingredients
– 1½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ teaspoon ground cinnamon (optional)
Wet Ingredients
– 3 medium ripe bananas, mashed (about 1¼ cups)
– ½ cup granulated sugar
– ¼ cup brown sugar
– ⅓ cup vegetable oil or melted butter
– 1 large egg, room temperature
– 1 teaspoon vanilla extract
– ¼ cup milk
Optional Additions
– ½ cup chopped walnuts
– ¼ cup chocolate chips
– ¼ cup chopped pecans
– 2 tablespoons shredded coconut
Step-by-Step Instructions
Step 1: Prepare the Oven and Muffin Pan
1. Preheat your oven to 350°F (175°C).
2. Prepare a 12-cup muffin pan.
3. Place paper muffin liners inside each cup.
4. Lightly spray the liners with cooking spray if needed.
5. Set the pan aside.
Step 2: Mash the Bananas
1. Peel the ripe bananas.
2. Place them in a large mixing bowl.
3. Mash using a fork or potato masher.
4. Continue until mostly smooth.
5. A few small banana pieces are perfectly fine.
Tip: Very ripe bananas with brown spots provide the sweetest flavor and best moisture.
Step 3: Mix the Wet Ingredients
1. Add granulated sugar to the mashed bananas.
2. Add brown sugar.
3. Pour in vegetable oil or melted butter.
4. Add the egg.
5. Add vanilla extract.
6. Pour in milk.
7. Whisk everything until smooth and well combined.
Step 4: Combine the Dry Ingredients
1. Take another medium-sized bowl.
2. Add all-purpose flour.
3. Add baking powder.
4. Add baking soda.
5. Add salt.
6. Add cinnamon if desired.
7. Whisk until evenly combined.
Step 5: Combine Wet and Dry Ingredients
1. Gradually add the dry ingredients to the banana mixture.
2. Fold gently using a spatula.
3. Mix until the flour is just incorporated.
4. Do not overmix the batter.
5. Fold in chocolate chips or chopped nuts if desired.
The batter should be thick, moist, and slightly lumpy.
Step 6: Fill the Muffin Cups
1. Use a spoon or ice cream scoop to portion the batter.
2. Fill each muffin liner approximately ¾ full.
3. Divide the batter evenly among the 12 cups.
4. Smooth the tops gently if necessary.
5. Sprinkle a few chocolate chips or chopped nuts on top if desired.
Step 7: Bake the Muffins
1. Place the muffin pan on the center oven rack.
2. Bake for 18–23 minutes.
3. Watch for golden-brown muffin tops.
4. Insert a toothpick into the center of a muffin.
5. If it comes out clean or with a few moist crumbs, the muffins are ready.
6. Avoid overbaking, as this can make them dry.
Step 8: Cool the Muffins
1. Remove the pan from the oven.
2. Allow muffins to cool in the pan for 5 minutes.
3. Carefully remove them.
4. Transfer to a wire cooling rack.
5. Let them cool completely or enjoy slightly warm.
Helpful Tips for Perfect Muffins
– Use very ripe bananas for natural sweetness.
– Measure flour correctly to prevent dense muffins.
– Do not overmix the batter.
– Use room-temperature eggs and milk.
– Fill muffin cups evenly for consistent baking.
– Do not open the oven repeatedly while baking.
– Allow muffins to cool before storing.
Nutritional Information
Estimated per muffin
Nutrient Amount
Calories 190 kcal
Protein 3 g
Carbohydrates 30 g
Total fat 7 g
Saturated fat 2 g
Fiber 2 g
Sugar 15 g
Sodium 180 mg
Estimates are based on 12 muffins without optional nuts or chocolate chips.
Nut Information (Q/S)
The basic recipe contains no nuts. Optional nuts can be added for extra crunch and flavor.
Nut type Amount in basic recipe
Almonds 0 g
Walnuts 0 g
Cashews 0 g
Pecans 0 g
Peanuts 0 g
Pistachios 0 g
Macadamia nuts 0 g
Hazelnuts 0 g
Optional nut additions:
– Walnuts: ½ cup (about 50 g)
– Pecans: ¼ cup (about 25 g)
– Almonds: ¼ cup (about 25 g)
Allergen information: Contains wheat (gluten), egg, and dairy if using milk or butter. Optional nuts introduce tree-nut allergens. Check ingredient labels for possible cross-contamination.
Storage Instructions
– Room temperature: Store in an airtight container for 2–3 days.
– Refrigerator: Keep for up to 5–7 days.
– Freezer: Freeze individually wrapped muffins for up to 3 months.
– Reheating: Microwave for 10–15 seconds to enjoy warm muffins.
Delicious Variations
1. Chocolate Chip Banana Muffins: Add ½ cup chocolate chips.
2. Banana Walnut Muffins: Fold in chopped walnuts.
3. Cinnamon Banana Muffins: Add extra cinnamon and a little brown sugar.
4. Blueberry Banana Muffins: Add ½ cup fresh blueberries.
5. Coconut Banana Muffins: Add shredded coconut.
6. Healthy Banana Muffins: Replace half the flour with whole-wheat flour and reduce the sugar slightly.
Serving Suggestions
– Serve warm with butter.
– Enjoy with honey or peanut butter.
– Pair with coffee or tea.
– Serve alongside fresh fruit.
– Add a little cream cheese for a delicious breakfast treat.
Final Result: Beautiful golden-brown banana muffins with soft, fluffy centers, a tender crumb, naturally sweet banana flavor, and a delicious homemade aroma. Perfect for sharing with family and friends!
Enjoy your homemade banana muffins!