Banana Muffin Recipe
"An incredibly soft, moist banana muffin recipe made with kitchen and pantry staples. A kid-friendly recipe that makes a great afternoon snack idea. Although good on its own, you can jazz up this dish. You can substitute brown sugar with the same amount of coconut sugar or granulated sugar. Liquid sweeteners aren’t great for this recipe though. A great tip to prevent the top and sides from getting too brown in the baking process is to loosely cover the bread with aluminum foil after 30 minutes. When you take the muffins out of the oven, insert a toothpick into the center. If it comes out clean then the bread is cooked."
NotesYou can add chopped walnuts, pecans, or chocolate chips. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Preparation Time10 min
Cooking Time25 min
Cooking Vessel Size12-count muffin pan
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups mashed ripe bananas
- 6 tablespoons melted unsalted butter
- 2 cups packed light sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 tablespoon milk
Preheat oven to 350 degrees Fahrenheit.
Use cupcake liners for a 12-count muffin pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
On medium speed, beat in the melted butter, mashed bananas, brown sugar, egg, vanilla extract, and milk.
Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.
Spoon the batter into liners, filling them to the top.
Bake in the oven for 25 minutes.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.