Crisp on the outside, tender and sweet on the inside, these no-frills Banana Muffins are everything you want in a muffin.
Simple Ingredients, Great Flavor
If you’re looking for a simple, no-frills Banana Muffin recipe, look no further! We may be partial to our favorite Banana Chocolate Chip Muffins, but sometimes, I want something a little more basic. And these deliver! They’re made with simple ingredients you probably already have on hand. And so delicious. The outside is crisp and the inside is so tender and full of banana flavor. I just know you’re going to love them.
Bursting with Banana Flavor
I love baking with bananas. They add so much moisture and sweetness to whatever I’m making. Whether it’s a classic banana bread recipe, banana muffins or slightly more indulgent banana pudding cupcakes, the appeal of the banana cannot be ignored. Get it? Appeal!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Unsalted butter, melted
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Overripe bananas, mashed. The best bananas for baking are so ripe they’re almost black. Soft, mushy, ugly, ripe bananas are actually ideal for baking.
Supplies:
- 12-cup muffin tin
- Large mixing bowl
- Whisk
- Nonstick cooking spray
When Is a Banana Ripe Enough for Baking?
Learn how to tell if your banana is ripe enough for baking banana bread. Plus, tips for freezing bananas at their baking prime!
How to Make Banana Muffins
- Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly.
- Whisk in the sugar then the egg and vanilla.
- Add the flour and baking soda. Stir drying ingredients into wet ingredients, being careful not to over-mix.
- Fold in the mashed bananas until just combined.
- Fill each prepared muffin cup almost full with batter.
- Bake muffins for about 15 minutes or until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Storage
Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to 5 days. Enjoy leftover banana muffins at room temperature or heat in the microwave for 10-15 seconds until warmed through.
To freeze, allow them to cool completely before wrapping individually in plastic wrap. Store in an airtight plastic container or bag in the freezer for up to 3 months. Defrost frozen banana muffins in the refrigerator overnight or loosely covered at room temperature for a few hours.
More Marvelous Muffins
Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!
If you make these Banana Muffins, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
PrintBanana Muffins
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 muffins
Description
Crisp on the outside, tender and sweet on the inside, these no-frills Banana Muffins are everything you want in a muffin.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 medium overripe bananas, mashed (about 3/4 cup)
Instructions
- Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the egg and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
- Fill each prepared muffin cup almost full with batter.
- Bake muffins for about 15 minutes or until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
The post Banana Muffins appeared first on The BakerMama.