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Quick & Easy Banana Muffins

single banana muffin in muffin liner
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With a moist crumb and lots of banana flavor, these easy banana muffins are soft, buttery and every bit delicious. Toss in your favorite add ins like walnuts or chocolate chips. Make a double batch to freeze– the perfect way to use up overripe bananas! Ready in just 30 minutes, these will be your new favorite banana muffins.

Ingredients

Units
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups mashed bananas (about 4-5 medium or large bananas)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 Tablespoons yogurt
  • 1 3/4 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners– this recipe makes 16-18 muffins so you will need to prepare a second muffin pan with 3-4 liners. Set aside.
  2. Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl. Set aside. In a large bowl, whisk the melted butter, granulated sugar, brown sugar, egg, yogurt and vanilla until combined. Then, whisk in the mashed bananas until combined.
  3. Pour the dry ingredients into the wet ingredients and whisk until combined. The batter will be thick. If you choose to add nuts or chocolate chips, fold them in with a spatula. 
  4. Spoon the batter into the prepared muffin pans, filling them 3/4 of the way full. Bake for 5 minutes at 425°F, then, while keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The total time for the muffins is about 21-22 minutes.
  5. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling. The muffins stay fresh when stored in an airtight container at room temperature for u to 3 days or in the refrigerator for up to 1 week.

Equipment

Notes

  1. Make Ahead & Freezing Instructions: The baked muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature. Previously frozen muffins should not be frozen again. 
  2. Bananas: If using frozen bananas for this recipe, thaw the frozen bananas and strain any excess liquid.
  3. Butter: The recipe calls for unsalted butter. If needed, you can use salted butter but omit the salt from the ingredients.
  4. Yogurt: Regular or Greek plain yogurt, any fat percentage works. You can also substitute with sour cream if you don't have yogurt.
  5. Can you make this muffin recipe dairy free? Yes, you can! You can substitute coconut oil for butter and a yogurt alternative.
  6. Want to make mini muffins? Turning these into mini muffins are perfect for toddlers and kids! Spray a mini muffin pan with nonstick spray or use mini cupcake liners. Bake for 5 minutes at 425°F, then, while keeping the muffins in the oven reduce the oven temperature 350°F. Bake for an additional 6-7 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. The total baking time is about 11-13 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling. 
  7. Why the initial high temperature for muffins? The initial hot burst of air will help spring up the muffins quickly, producing a taller muffins, then the inside of the muffin can finish baking for the remainder of the time.

Find it online: https://runlifteatrepeat.com/easy-banana-muffins/