Fluffy Banana Bread Muffins Recipe – Easy & Delicious!
These Fluffy Banana Bread Muffins are a delightful treat made from overly ripe bananas, offering a melt-in-your-mouth, cloud-like texture. Perfect for breakfast, snacks, or dessert, they transform humble bananas into a comforting hug in muffin form.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- Very Ripe Bananas
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Large Eggs
- Unsalted Butter (Melted)
- Milk or Buttermilk
- Baking Soda
- Baking Powder
- Vanilla Extract
- Salt
- Optional Mix-ins (1 cup of chocolate chips or ½ cup of chopped walnuts or pecans)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a standard 12-cup muffin tin with paper liners or grease it.
- In a large mixing bowl, mash the very ripe bananas with a fork or potato masher until mostly smooth with a few small lumps.
- Add the melted unsalted butter, granulated sugar, brown sugar, room temperature eggs, milk (or buttermilk), and vanilla extract to the mashed bananas. Whisk until just combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until no lumps remain.
- Pour the dry ingredients into the wet ingredients and gently fold together with a rubber spatula or wooden spoon until just combined, leaving a few streaks of flour.
- If using, gently fold in chocolate chips, nuts, or any other mix-ins until evenly distributed.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 5 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 15-20 minutes until a wooden skewer comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Use very ripe bananas for the best flavor and moisture. Avoid overmixing the batter to ensure fluffy muffins. You can substitute half of the all-purpose flour with whole wheat pastry flour for a healthier option.