Easy Banana Muffins

These muffins were born out of busy mornings. My kids need something they can grab on the way out the door, and a muffin fits in a hand better than a slice of toast eaten in the car.

They are soft and tender, sweet with brown sugar and warm cinnamon, and they come together in one bowl while the coffee brews. I make a batch on Sunday and stash half in the freezer, so there is always something waiting for the mornings that get away from us.

My kids have not noticed they are eating fruit for breakfast, and I am not going to be the one to tell them.

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Why You’ll Love This Banana Muffins

• Soft, tender muffins with warm cinnamon and brown sugar.
• One bowl and a whisk, no mixer needed.
• Great for grab-and-go breakfasts and lunchboxes.
• They freeze well for busy mornings.

Ingredients for Banana Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) butter, melted
• 3/4 cup packed brown sugar
• 2 large eggs
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1 teaspoon vanilla extract

How to Make Banana Muffins

1. Heat your oven to 350°F. Line a 12-cup muffin pan with paper liners or grease the wells.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a large bowl, whisk the melted butter and brown sugar. Add the eggs, mashed bananas, and vanilla and whisk until blended.
4. Add the dry ingredients to the wet and stir just until you no longer see dry flour. A few lumps are fine. Overmixing makes the muffins tough.
5. Divide the batter among the 12 cups, filling each about two-thirds full.
6. Bake for 18 to 22 minutes, until the tops are domed and a toothpick in the center comes out with a few moist crumbs.
7. Let the muffins cool in the pan for 5 minutes, then move them to a rack.

Tips

• The riper the bananas, the sweeter the muffins. Look for lots of brown spots.
• For higher, bakery-style domes, start the oven at 425°F for the first 5 minutes, then lower it to 350°F to finish.
• Fold in 1/2 cup chocolate chips or chopped walnuts at the end of step 4 for a treat.
• To freeze, wrap each muffin and thaw overnight, or warm one in the microwave for a few seconds.

Frequently Asked Questions

Can I use frozen bananas? Yes. Thaw them first and drain off the extra liquid before mashing.

Can I make this as a loaf? You can, but it will need more like 50 to 60 minutes at 350°F. Check for those moist crumbs.

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• Classic Apple Pie
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• Classic Ground Beef Tacos
• Classic Apple Pie (with a Flaky Golden Crust)

Easy Banana Muffins

Recipe by Daisy MerrittCourse: BreakfastCuisine: American

Servings

12

servings

Cooking time

22

minutes

Total time

27

minutes

Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/2 cup (1 stick) butter, melted

• 3/4 cup packed brown sugar

• 2 large eggs

• 3 ripe bananas, mashed (about 1 1/2 cups)

• 1 teaspoon vanilla extract

Directions

• Heat your oven to 350°F. Line a 12-cup muffin pan with paper liners or grease the wells.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
• In a large bowl, whisk the melted butter and brown sugar. Add the eggs, mashed bananas, and vanilla and whisk until blended.
• Add the dry ingredients to the wet and stir just until you no longer see dry flour. A few lumps are fine. Overmixing makes the muffins tough.
• Divide the batter among the 12 cups, filling each about two-thirds full.
• Bake for 18 to 22 minutes, until the tops are domed and a toothpick in the center comes out with a few moist crumbs.
• Let the muffins cool in the pan for 5 minutes, then move them to a rack.