Banana Muffins Recipe
These banana muffins are a delightful treat, perfect for any time of the day. Made with ripe bananas, they are moist, flavorful, and easy to make. Ideal for breakfast, a snack, or dessert, these muffins are sure to be a hit with all ages.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas mashed
- ¾ cup white sugar
- 1 egg lightly beaten
- ⅓ cup butter melted
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, mix the mashed bananas, sugar, egg, and melted butter. Stir until well combined.
- Combine Mixtures: Pour the banana mixture into the dry ingredients. Stir until just combined. Be careful not to overmix. If using, fold in the walnuts or chocolate chips.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage
- Serve the muffins warm or at room temperature.
- Store leftover muffins in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week.
- For longer storage, freeze the muffins for up to 3 months.
Notes
- Ripe bananas give the best flavor and moisture.
- You can add nuts, chocolate chips, or dried fruits for variation.
- These muffins can be made healthier by substituting whole wheat flour for half of the all-purpose flour and reducing the sugar.