Mom’s Easy Banana Muffins

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These Easy Banana Muffins are just like Mom used to make! They’re soft and moist, perfect for overripe bananas. Add cinnamon or sprinkle cinnamon sugar on top for an interesting flavor.

Banana muffins can be made with ripe or overripe bananas. Overripe bananas generally have black spots. As bananas ripen, the starches are converted to sugars, so overripe bananas are sweeter and softer, making overripe bananas perfect for baking.

For a fun twist on banana muffins, try adding ground cinnamon to the batter. Cinnamon Banana Muffins are always popular. You can also top your muffins with a cinnamon-sugar mixture to spruce them up and add a little extra sweetness.

  • How to store muffins from getting soggy:

    There are two good ways to keep muffins from getting soggy. Whichever method you use, you’ll want to make sure your muffins are completely cool before placing them in an airtight container. You don’t want any residual heat in the muffins.

    • The first option is to simply add some soda crackers to the airtight container in which the pancakes are stored. The biscuits will absorb excess moisture.
    • A second option is to spread paper towels over the bottom of the storage container. Place muffins in a single layer on paper towels, then place another paper towel on top. Paper towels will absorb excess moisture.
  • Can I add nuts?

    Yes, you can! When the batter is made, gently stir in the 1/2 cup chopped nuts. Almonds, walnuts, or pecans all work well in this recipe.

  • Freezing Instructions:

    Muffins freeze well. Just put them in the freezer. Once frozen, store in an airtight container to prevent frostbite.

  • Pro Tip: Dome Muffin Tops

    The key to perfectly domed muffin tops is to heat the batter the first time you put it in the oven, then let it finish baking in a slightly cooler oven. This will release the steam in the muffins quickly, allowing the muffins to expand quickly and form a perfect dome. 425 degrees Fahrenheit is the perfect temperature to start making muffins. After about 7 minutes, reduce the heat in the oven to 350°F. Watch the muffins carefully as they finish baking, as ovens vary slightly, so your cooking time may vary as well. Take the muffins out once they are golden brown on top.

Banana Muffins Dusted with Cinnamon Sugar

If you enjoyed this recipe, be sure to check out our other delicious muffin recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Banana muffins in a basket with bananas in the background

These Easy Banana Muffins are just like Mom used to make! They’re soft and moist, perfect for overripe bananas. Add cinnamon or sprinkle cinnamon sugar on top for an interesting flavor.

Preparation time 10 minute

cooking time twenty one minute

total time 31 minute

raw material

Basic Banana Muffins Recipe

  • 2-3 overripe banana
  • 1/4 cup melted butter
  • 3/4 cup brown sugar
  • 2 big Egg
  • 2 teaspoon baking powder
  • ½ teaspoon Salt
  • 1 teaspoon vanilla extract
  • 2 cup all purpose flour
  • ½ cup milk

optional addition

  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup mini chocolate chips (optional)
  • 1/2 cup chopped nuts (optional)

instruct

  • Preheat oven to 450°F. Line muffin tins with 12 paper liners. Lightly grease paper liners with nonstick cooking spray.

  • In a large mixing bowl, using a hand mixer, cream bananas, butter, and sugar until creamy, about two minutes.

  • Beat eggs until combined. Add baking powder, salt, cinnamon (if using), and vanilla and mix briefly.

  • Add half of the flour and beat with a hand mixer until just combined, then add the milk and beat to combine. Scrape down the bottom and sides of the bowl, and add the remaining flour until just combined. Stir in nuts or mini chocolate chips (if using).

  • Divide batter evenly among 12 muffins, filling nearly to the top of the muffin tins.

  • Bake in preheated oven for 5 minutes. Reduce the oven temperature to 350 degrees and continue to bake for 14 to 16 minutes, until a toothpick inserted in the center comes out clean.

  • Allow muffins to cool in pan for 5 minutes, then remove and transfer to a wire rack to cool completely.

notes

*This recipe is for 2 large bananas or 3 medium bananas. Exact quantities are not required.

optional cinnamon sugar topping

  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon

Whisk together in a small mixing bowl. While your muffins are still warm, dip the muffin tops into the mixture and roll to spread, or sprinkle on top.

Serve: 1muffin | Calories: 180kcal | carbohydrate: 30G | protein: 3G | fat: 5G | Saturated fat: 3G | cholesterol: 38mg | sodium: 150mg | Potassium: 131mg | fiber: 1G | sugar: 14G | Vitamin A: 174unit | calcium: 60mg | iron: 1mg

Mom's Easy Banana Muffins