Easy & Moist Banana Muffins Recipe
One of the best things about banana muffins is that they help reduce food waste. Have some overripe bananas sitting on your counter? Instead of tossing them out, turn them into delicious muffins! The riper the bananas, the sweeter and more flavorful your muffins will be.
Equipment
- Mixing Bowls
- Whisk or spoon
- Fork or potato masher
- Whisk or spoon
- Measuring Cups & Spoons
- Muffin Tin
- Paper Liners (Optional)
- Toothpick
- Cooling Rack
Ingredients
Dry Ingredients:
- 1 ½ cups 190g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon optional, but adds a nice warmth
Wet Ingredients:
- 3 ripe bananas mashed
- ½ cup 100g granulated sugar (or brown sugar for a richer taste)
- 1 large egg
- ⅓ cup 80ml vegetable oil or melted butter
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ½ cup chocolate chips or chopped nuts
- ¼ cup shredded coconut for extra texture
Instructions
- Preheat the Oven & Prepare the Muffin Tin
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with butter or cooking spray.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
- Mash the Bananas
- In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are okay!
- Add Wet Ingredients
- Stir in the sugar, egg, vegetable oil (or melted butter), and vanilla extract until everything is well combined.
- Combine Wet and Dry Mixtures
- Slowly add the dry ingredients into the wet mixture, stirring gently. Be careful not to overmix—stop once there are no large streaks of flour. If you’re adding chocolate chips or nuts, gently fold them in now.
- Fill the Muffin Cups
- Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake
- Place in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool & Enjoy!
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a cooling rack. Enjoy warm or at room temperature!
Notes
Nutritional Value (Per Muffin)
- Calories: ~180–200 kcal
- Carbohydrates: ~28g
- Protein: ~3g
- Fat: ~7g
- Fiber: ~2g
- Sugar: ~12g
- Sodium: ~150mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.