Classic Banana Muffins
These moist, golden-brown muffins are the perfect way to use up overripe bananas for a quick and comforting breakfast or snack.
Ingredients
- •3 large overripe bananas, mashed
- •1/3 cup melted coconut oil or vegetable oil
- •1/2 cup granulated sugar
- •1/2 cup light brown sugar, packed
- •1 large egg, room temperature
- •1 teaspoon vanilla extract
- •1 1/2 cups all-purpose flour
- •1 teaspoon baking soda
- •1/2 teaspoon salt
- •1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly with oil.
- 2
In a large mixing bowl, stir together the mashed bananas and melted oil until well combined.
- 3
Whisk in the granulated sugar, brown sugar, egg, and vanilla extract until the mixture is smooth.
- 4
Add the flour, baking soda, salt, and cinnamon directly into the wet ingredients and stir with a spatula just until the flour streaks disappear; do not overmix.
- 5
Divide the batter evenly among the 12 muffin cups.
- 6
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 7
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For the best flavor, use bananas that are heavily spotted with brown; the riper the banana, the sweeter the muffin.
- To store, keep the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
- Feel free to fold in 1/2 cup of chopped walnuts or semi-sweet chocolate chips to the batter before baking for added texture.
✅ How it should turn out
The finished muffins should have a domed, golden-brown top, a soft and tender crumb, and a rich, sweet aroma of caramelized bananas and cinnamon.