Imagine biting into a moist, golden-brown muffin that's bursting with the sweet, rich flavor of perfectly ripe bananas - a treat so delicious, it'll transport you straight to your favorite bakery! These aren't just ordinary muffins; they're a homemade sensation that will have your family and friends begging for more. With just a few simple ingredients and our foolproof method, you'll create bakery-quality banana muffins that are tender, flavorful, and absolutely irresistible.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 3 ripe bananas
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, peel and mash the ripe bananas using a fork until they are smooth with minimal lumps. The riper the bananas, the sweeter and more flavorful the muffins will be.
- Add the melted butter to the mashed bananas and mix thoroughly until well combined.
- Incorporate the granulated sugar into the banana mixture, stirring until the sugar is fully dissolved and the mixture becomes slightly creamy.
- Crack the eggs into the bowl and add vanilla extract. Whisk the ingredients together until smooth and well blended.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in tough muffins.
- If using chocolate chips, fold them into the batter gently, distributing them evenly throughout.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Choose overripe bananas: The darker and spottier the bananas, the sweeter and more intense the flavor will be.
- Don't overmix the batter: Stir just until the ingredients are combined to keep your muffins light and tender.
- Use room temperature ingredients: This helps create a more uniform batter and ensures even baking.
- Check for doneness: A toothpick inserted in the center should come out clean, with perhaps a few moist crumbs.
- Optional add-ins: Experiment with chocolate chips, nuts, or a sprinkle of cinnamon to customize your muffins.
- For extra moisture: Consider adding a dollop of sour cream or Greek yogurt to the batter.
- Cool properly: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 30g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
