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Delicious soft and fluffy banana muffins fresh out of the oven

Soft & Fluffy Banana Muffins

These Soft & Fluffy Banana Muffins are warm, comforting, and packed with sweet banana goodness and a touch of vanilla, making them a delightful treat for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 3 pieces ripe bananas the riper, the better for sweetness
  • 1/2 cup unsalted butter, melted can substitute with coconut oil for a dairy-free option
  • 1 cup granulated sugar feel free to reduce to 3/4 cup for a less sweet muffin
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract for extra flavor
  • 1 teaspoon baking soda ensure it's fresh for best results
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour you can use whole wheat flour for a healthier option or gluten-free flour blend
Optional Additions
  • 1/2 cup chopped walnuts or pecans for added crunch
  • 1/2 cup chocolate chips for a tasty treat
  • 1/2 teaspoon ground cinnamon for a warm, spicy kick

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin or line it with paper muffin cups to prevent sticking.
  3. In a large mixing bowl, mash the ripe bananas until smooth, leaving a few small lumps for texture.
  4. Add the melted butter to the mashed bananas and stir until combined. Mix in the sugar, eggs, and vanilla extract until smooth.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. If using cinnamon, mix it in here too.
  6. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
  7. Gently fold in any optional walnuts or chocolate chips, if using.
Baking
  1. Fill each muffin cup about 2/3 full with batter.
  2. Bake for 18 to 22 minutes. They're done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Remove from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack.

Notes

These muffins can be kept in an airtight container at room temperature for up to three days or frozen for up to three months. To reheat, warm in the microwave or oven. For gluten-free muffins, substitute the all-purpose flour with a gluten-free blend and use chia seeds as an egg substitute for a vegan version.