Description
Warm, moist banana muffins made with ripe bananas for natural sweetness, perfect for busy mornings or cozy afternoons. These tender, golden-brown muffins are a no-fuss, crowd-pleasing treat that pairs well with milk or tea.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1 cup unsalted butter, softened
3 large eggs
2 ripe bananas, mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/2 teaspoon salt
Instructions
Preheat oven to 375°F (190°C) and line a 12-muffin tin with paper liners
In a large bowl, mix flour, sugar, and baking soda
Beat in softened butter until crumbly
Add eggs, one at a time, stirring well after each addition
Stir in mashed bananas, vanilla extract, and salt until fully combined
Spoon batter into prepared muffin tins, filling two-thirds full
Bake for 18–20 minutes until a toothpick inserted comes out clean
Cool for 10 minutes before serving
Notes
Use very ripe bananas with brown spots for maximum sweetness
Add a pinch of cinnamon for extra warmth
Freeze baked muffins in an airtight container for up to 2 months
Add optional halal-certified chocolate chips or nuts for extra flavor
Pour batter into tins gently to avoid overfilling
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American