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Easy Moist Banana Muffins

A plate of freshly baked banana muffins, showcasing their golden-brown tops and paper liners.
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Bake these easy, moist banana muffins with ripe bananas. They are perfect for breakfast, snacks, or a simple dessert. This one-bowl recipe comes together quickly for a delicious treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Mash your ripe bananas in a separate small bowl, then stir them into the wet ingredients along with the milk.
  6. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, ensure your bananas are very ripe.
  • You can add 1/2 cup of chopped walnuts or chocolate chips to the batter for variation.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-moist-banana-muffins/

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