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Banana Muffins Recipe

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These Banana Muffins are quick and simple to make, and they are pillowy soft, airy, and lightly spiced with cinnamon. These muffins are so flavorful and moist that you can eat them for breakfast or a snack. You can use overripe bananas in these quick and easy muffins. You’ll want to make these light and airy muffins again and again.

You won’t find a better muffin recipe than this one for perfectly moist and tender banana muffins. These muffins are full of flavor but not sugar, making them perfect for a wholesome morning meal.

You won’t even need a mixer to whip up a batch of these muffins. This recipe for banana muffins requires only a few simple ingredients, a muffin tin, and 30 minutes of your time. These muffins are never a dud in the household and are sure to please everyone.

Materials Required for This Recipe

  • Flour — using all-purpose flour will result in a more substantial muffin.
  • Muffins need a little help from baking powder and soda to rise to the top. Verify that the expiration dates on these leavening agents have not been reached.
  • Overripe bananas can be used in this muffin recipe. They need to be spotted brown and black all over and mushy so that cooking them is a breeze. Bananas that have been allowed to ripen too much are delicious in baked goods because they add an abundance of sugar and a creamy texture.
  • Use unsalted butter rather than salted butter in this recipe because salt is included. If you use salted butter, the muffins will taste too salty.


  • ▢1½ cups all-purpose flour (180g)
  • ▢¾ cup granulated sugar (150g)
  • ▢1 teaspoon baking powder
  • ▢1 teaspoon baking soda
  • ▢¾ teaspoon salt
  • ▢1 teaspoon ground cinnamon
  • ▢1½ cup mashed overripe bananas (about 3 bananas)
  • ▢½ cup unsalted butter melted (113g/120ml)
  • ▢2 large eggs
  • ▢1 teaspoon vanilla

Recipe for Banana Muffins

  • In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • In another bowl, mash together three ripe bananas.
  • The banana, melted butter, eggs, and vanilla extract should be whisked together until the bananas are incorporated but there are still some lumps.
  • Combine the liquids with the dry ones.
  • Mix thoroughly by stirring.
  • Prepare a muffin tin with liners and pour in the batter. Bake for 20 minutes. Banana muffins can be served warmly from the pan or cooled completely on a wire rack.


  • Over-mixing the batter with an electric mixer can cause the muffins to be tough or have large holes in the crumb. Alternately, switch to a spatula or wooden spoon and stir until the ingredients are evenly distributed. The key to light and airy muffins is found in this!
  • Make sure your milk and eggs are at room temperature before adding them to the batter. If the eggs are cold, you can warm them for a few minutes in a bowl of hot water before using them.
    When choosing between real and artificial vanilla extract, go with the real thing.
  • Keep an accurate flour tally! The most common mistake that leads to a dense muffin is using too much flour. Using a scale to measure flour is the most accurate and convenient method.
  • Bananas are very simple to mash with a fork or a potato masher.
    Browning the butter adds depth of flavor. Make sure you let it cool before adding it to the wet ones.
  • Get the oven nice and hot before you do anything else. Banana muffins benefit from baking at a high temperature so that their tops can rise into the signature dome shape. Bananas that have been frozen should be thawed before being mashed and used.



Put unripe bananas on a baking sheet and bake at 350 degrees Fahrenheit for about 10 minutes, or until the skins blacken and the bananas become soft. After the bananas have cooled for a while, peel them, put them in a bowl, and mash them.

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