Moist and Fluffy Banana Muffins

Start your day off right with these irresistibly **moist and fluffy banana muffins**—a delightful blend of ripe bananas, vanilla, and a touch of sweetness from both granulated and brown sugars. This quick and easy recipe delivers bakery-quality muffins in just 35 minutes, making them perfect for breakfast, brunch, or an on-the-go snack. The secret to their pillowy texture lies in gentle mixing and a splash of milk, while optional mix-ins like chocolate chips or nuts can be added for an extra layer of indulgence. Baked to golden perfection, these banana muffins are not only freezer-friendly but also taste amazing fresh out of the oven or at room temperature. Ideal for using up overripe bananas, these muffins are a deliciously simple treat the whole family will love.

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 medium ripe bananas
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar
• 0.5 cup unsalted butter, melted and cooled slightly
• 2 count large eggs
• 1 teaspoon vanilla extract
• 1.75 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 0.25 cup milk
• 0.5 cup optional mix-ins: chocolate chips, nuts (e.g., walnuts, pecans)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.

Step 2

In a large mixing bowl, mash the ripe bananas with a fork until smooth and slightly chunky.

Step 3

Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Whisk together until fully combined and smooth.

Step 4

In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix as this can affect the fluffiness of the muffins.

Step 6

Stir in the milk to loosen the batter slightly. If using optional mix-ins (e.g., chocolate chips or nuts), fold them into the batter now.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.

Step 8

Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(1177.4g)

Amount per serving	% Daily Value*
Calories	3486.6

Total Fat 151.5g	0%
Saturated Fat 82.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 639.5mg	0%
Sodium 2875.0mg	0%
Total Carbohydrate 495.8g	0%
Dietary Fiber 23.0g	0%
Total Sugars 279.2g
Protein 48.5g	0%

Vitamin D 106.8IU	0%
Calcium 316.0mg	0%
Iron 14.8mg	0%
Potassium 2021.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 5.5%

Carbs: 56.0%