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Irresistibly Soft Banana Muffins

Irresistibly Soft Banana Muffins That Melt in Your Mouth

These Irresistibly Soft Banana Muffins transform overripe bananas into a delightful treat, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 teaspoon Cinnamon Omit for a milder taste.
  • 2 teaspoons Baking Powder Ensure freshness for best results.
  • 1 te teaspoon Baking Soda Double-check freshness.
  • 1/2 teaspoon Salt
  • 3 medium Mashed Bananas Must be overripe.
  • 1/2 cup Granulated Sugar Can replace with coconut sugar.
  • 1/4 cup Brown Sugar Light or dark variety works.
  • 1 large Egg Substitute with 1/4 cup applesauce for vegan.
  • 1 teaspoon Vanilla Extract No substitutions recommended.
  • 1/2 cup Melted Butter Replace with vegetable oil for dairy-free.
Optional Add-Ins
  • 1/2 cup Chocolate Chips
  • 1/2 cup Nuts Chopped walnuts or pecans.
  • 1/2 cup Shredded Coconut
  • 1/2 cup Quick Oats
  • 1 cup Unsweetened Applesauce Swap half of the bananas.

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin pan with paper liners.
  2. Whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, mash the overripe bananas and mix with granulated sugar, brown sugar, egg, vanilla extract, and melted butter until well combined.
  4. Create a well in the dry ingredients and pour in the wet mixture, folding until just combined.
  5. Portion the batter into muffin wells, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes until golden, checking for doneness with a toothpick.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 3mgCalcium: 15mgIron: 1mg

Notes

For best results, use overripe bananas and avoid overmixing the batter. Store muffins in an airtight container for optimal freshness.

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