Moist Banana Muffins

A stack of banana muffins on a wooden tray.

5 from 7 votes

These are homemade banana muffins just like mom used to make. They are soft, light, airy, and get done in less than 30 minutes. Perfect for breakfast all year round.

Course Breakfast, Dessert

Cuisine American

Keyword Baked, Banana, banana muffins, Muffins

Prep Time 7 minutes

Cook Time 20 minutes

Total Time 27 minutes

Servings servings

Calories 168kcal

Author Veena Azmanov

Cost $5

Equipment

Muffin Pan
Cupcake liners
Meas Cups and Spoons
Stand Mixer

Ingredients

3 large Bananas ripe
256 grams All-purpose flour
2 tsp Baking powder
¼ tsp Salt
1 Egg large
50 grams Brown sugar
2 tbsp White sugar
90 ml Cooking oil
1 tsp Vanilla extract optional

Metric - US customary

Instructions

Preheat the oven at 190 C/ 375 F.
Line a muffin pan with cupcake liners.
Mash the bananas with a fork or mixer.
Then, add the egg and whip until light and airy.
Next, add the two sugars and continue to whip for a minute more.
Gradually add the oil while continuing to whip so it emulsifies.
Then, add the vanilla extract - combine well.
Finally, add the flour mix - combine well but do not over-mix.
Divide batter between 12 muffins cups.
Bake for 18 to 20 minutes or until a skewer inserted in the center comes clean.
Cool on the cooling rack for 10 minutes.
Enjoy.

Video

Notes

You can make 12 medium banana muffins or 6 large muffins with this batter.
You can add ½ cup nuts if you want such as pecans, macadamia or hazelnuts
To create bakery-style banana muffins with a cracked dome on top. Add ½ tsp more baking soda and bake the muffins at 200 C / 392 F for 5 minutes then reduce the temperature to 190 C/ 374 F for the remaining time. The initial high heat gives these cupcakes a nice burst.
These muffins freeze beautifully. I bake and cool them completely. I then place them in my silicon storage bags and into the freezer - these will last for 2 to 3 months.

Nutrition