Banana Bread Muffins That Are Moist, Fluffy, and Delicious
These Banana Bread Muffins are a delightful twist on traditional banana bread, moist and fluffy, perfect for breakfast or a snack.
Equipment
- Muffin pan
- Mixing bowls
- Whisk
- Measuring cups
- - Spoon
Ingredients
Muffin Ingredients
- 2 cups All Purpose Flour You can use gluten-free flour for a gluten-free option.
- 1 teaspoon Baking Soda Acts as a leavening agent.
- 1 teaspoon Baking Powder Provides additional rise.
- 1/2 teaspoon Sea Salt Enhances flavor.
- 1 teaspoon Ground Cinnamon For cozy warmth; optional.
- 1/2 cup Unsalted Butter Can substitute with melted coconut oil.
- 3/4 cup Brown Sugar Contributes sweetness and moisture.
- 3 large Ripened Bananas The riper, the better for sweetness.
- 1 large Egg Can use a flax egg for a vegan alternative.
- 1/4 cup Milk For extra tang, consider buttermilk.
- 1 teaspoon Vanilla Extract Optional for enhancing flavor depth.
- 1/2 cup Walnuts Optional for crunch.
Instructions
Muffin Instructions
- Preheat the oven to 375°F (190°C) and line a muffin pan with muffin liners or grease it lightly.
- Whisk together the flour, baking soda, baking powder, sea salt, and cinnamon.
- Cream the unsalted butter and brown sugar until smooth, about 2-3 minutes.
- Mash the bananas into the butter-sugar mixture until mostly smooth.
- Incorporate the egg, milk, and vanilla extract into the banana mixture.
- Fold the dry ingredients into the wet mixture until just incorporated.
- Scoop the batter into the muffin cups, filling each about ⅔ full.
- Bake for 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool the muffins in the pan for about 10 minutes before transferring to a wire rack.
Notes
Optional: Serve warm with a smear of butter for added richness.