Banana Muffins Recipe: How to Make Soft and Moist Muffins
If you’re on a quest to bake the perfect banana muffins that are soft, moist, and simply irresistible, you’ve come to the right place. This easy banana muffins recipe will walk you through each step, ensuring you bake the best muffins you’ve ever tasted. In just a few simple steps, you’ll have homemade muffins that will leave everyone craving for more.
When I was a child, my grandmother would often bake these delicious banana muffins on weekend mornings. The aroma of ripe bananas and cinnamon would fill the house, creating an inviting atmosphere that made it impossible to resist sneaking one before breakfast. Her secret, she always said, was the love she poured into each batch, and over time, I’ve come to realize how a simple recipe can bring loved ones together.
Why You’ll Love This Recipe
These banana muffins are the perfect blend of sweetness and texture, making them a delightful treat for any occasion. They are incredibly moist thanks to the ripe bananas and a touch of sour cream, creating a perfect balance that will leave your taste buds craving more. They’re also quick to whip up, making them an ideal choice for busy mornings or unexpected guests.
Ingredients Notes
The key to these banana muffins is using overripe bananas. The darker and spottier the banana, the more flavor it will add to your muffins. If you don’t have sour cream, Greek yogurt works as an excellent substitute. For those avoiding dairy, plant-based yogurt can also be used. A sprinkle of nutmeg complements the cinnamon to elevate the overall flavor profile.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This ensures the muffins do not stick to the tin and makes for easy cleanup.
Step 2
In a large bowl, mash the bananas until smooth. You can use a fork or a potato masher for this. The more ripe the bananas, the easier they are to mash.
Step 3
Add in the melted butter, sugar, egg, and vanilla extract to the mashed bananas, mixing until fully combined. This mixture should be smooth so that it incorporates well with the dry ingredients.
Step 4
In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
Step 5
Divide the batter evenly between the prepared muffin cups and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Storage Options
These muffins can be stored at room temperature in an airtight container for up to three days. For longer storage, freeze them in a freezer-safe bag for up to two months. When ready to eat, thaw at room temperature or warm in the microwave for a freshly baked taste.
Variations & Substitutions
For a healthier option, substitute half of the all-purpose flour with whole wheat flour. You can also add chocolate chips or walnuts for added texture and flavor. For a vegan option, replace the egg with a flaxseed egg and use a plant-based butter alternative.
Frequently Asked Questions
Can I use bananas that aren’t overripe? While it’s recommended to use overripe bananas for maximum flavor, you can use regular ripe bananas if that’s what you have. They won’t be as sweet, but the muffins will still turn out well. Consider adding a tablespoon of honey or maple syrup for additional sweetness if needed.
What can I use instead of sour cream? Greek yogurt is a fantastic substitute for sour cream and will maintain the same moist texture in the muffins. If you’re looking for a dairy-free alternative, use coconut yogurt or any other plant-based yogurt.
How do I prevent my muffins from sticking to the liners? Using high-quality muffin liners usually helps in preventing sticking. However, you can also lightly spray the inside of the liners with non-stick cooking spray before adding the batter. This ensures that your muffins come out easily after baking.
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Banana Muffins Recipe: How to Make Soft and Moist Muffins
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 0.75 cups sugar
- 1 cups mashed bananas about 3 ripe bananas
- 0.5 cups butter melted
- 2 eggs beaten
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a muffin pan or line with muffin liners.
- In a large bowl, combine the flour and baking soda. In another bowl, mix the mashed bananas, sugar, melted butter, and beaten eggs.
- Combine the wet ingredients with the dry ingredients. Stir gently until just combined. Do not overmix.
- Spoon the batter into the prepared muffin pan, filling each muffin cup to about 3/4 full.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
