Quick Description
These banana muffins are soft, moist, and naturally sweet from ripe bananas. They are simple to make, fluffy inside, and perfect for breakfast, snacks, or lunchboxes. The bananas give them a rich flavor and tender texture.
Servings & Timing
- Servings: 10–12 muffins
- Prep Time: 10 minutes
- Bake Time: 18–22 minutes
- Total Time: 30 minutes
Ingredients
- 2 large ripe bananas (mashed)
- 2 eggs
- ½ cup sugar (100 g)
- ⅓ cup vegetable oil (80 ml)
- ¼ cup milk (60 ml)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (180 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional additions:
- ½ cup chocolate chips
- ¼ cup chopped walnuts
- ½ teaspoon cinnamon
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Line a muffin tray with paper liners.
Step 2: Prepare Wet Ingredients
In a bowl mash the bananas until smooth.
Add:
Eggs
Sugar
Oil
Milk
Vanilla extract
Whisk until well combined.
Step 3: Add Dry Ingredients
In another bowl mix:
Flour
Baking powder
Baking soda
Salt
Gradually fold the dry ingredients into the banana mixture.
Mix gently until just combined.
Step 4: Fill Muffin Cups
Spoon batter into muffin cups, filling each about ¾ full.
Step 5: Bake
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Texture & Flavor
- Soft and fluffy
- Moist banana flavor
- Light golden crust
- Naturally sweet and comforting
Storage
- Room temperature: 2 days
- Refrigerator: 5 days
- Freezer: 2 months
Reheat slightly before serving for best taste.
