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Delicious soft and moist banana muffins fresh out of the oven

Soft and Moist Banana Muffins

These Soft and Moist Banana Muffins are flavorful, quick to make, and perfect for any occasion. Enjoy their soft, fluffy texture and delightful banana sweetness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 3 pieces ripe bananas The riper, the sweeter! Use bananas that are brown and spotty for maximum flavor.
  • 1/3 cup melted butter Unsalted for flavor control. Can substitute with vegetable oil.
  • 1 teaspoon baking soda
  • a pinch none salt
  • 3/4 cup sugar You can reduce this to 1/2 cup for less sweetness.
  • 1 large egg Use room temperature.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
  2. Mash the bananas in a large bowl using a fork until smooth. Leave a few small chunks for texture.
  3. Mix in the melted butter with the mashed bananas until well combined.
  4. Add baking soda and salt. Mix well to ensure even distribution.
  5. Stir in sugar, beaten egg, and vanilla extract, mixing until combined.
  6. Gradually add the flour, stirring gently until just mixed. Avoid over-mixing to keep the muffins light.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

Tips: Avoid over-mixing the batter for the fluffiest texture. Consider adding chocolate chips, walnuts, or dried fruit for extra flavor. For dietary adjustments, use coconut oil or almond butter for dairy-free muffins, and a gluten-free 1:1 flour blend for gluten-free muffins. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.