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At the heart of any banana muffin recipe are the bananas themselves. Ripe bananas are crucial for both the flavor and texture of the muffins. As bananas ripen, their starches convert to sugars, resulting in a sweeter taste and a softer texture. When selecting bananas for your muffins, look for ones that are heavily speckled with brown spots, as this indicates maximum ripeness. Not only will these bananas provide the sweetness you desire, but they also contribute to the moisture that keeps your muffins tender.
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The Best Banana Muffins

Indulge in the comforting charm of homemade banana muffins! Bursting with the natural sweetness of ripe bananas, these muffins offer a tender crumb that's perfect for breakfast, snacks, or desserts. Learn about essential ingredients, simple techniques, and endless customizations like chocolate chips, nuts, or spices that elevate every bite. Bake a batch today and fill your home with the irresistible aroma of fresh muffins! #BananaMuffins #BakingJoy #HomeBaking #DeliciousTreats #ComfortFood #MuffinRecipe

Ingredients

3 ripe bananas, mashed

1/3 cup melted coconut oil (or vegetable oil)

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

Optional: 1/2 cup chopped walnuts or pecans

Optional: 1/2 cup chocolate chips

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas with the melted coconut oil. Mix in the brown sugar and granulated sugar until well combined.

      Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth.

        Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, salt, cinnamon, and flour. Gradually add this to the wet ingredients, stirring until just combined. Avoid overmixing.

          Fold in Add-Ins: If desired, gently fold in the chopped nuts and/or chocolate chips.

            Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs.

                Cool: Remove from the oven and allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

                  Enjoy: Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days, or frozen for longer storage.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins