My recipe for delicious homemade banana muffins is top-tier. So grab your apron, and let’s get baking!
Skip to the end of this post for the recipe on how to make moist banana muffins.
There’s nothing like the warmth of homemade banana muffins.
This simple yet delicious muffin recipe is perfect for breakfast, a quick snack, or even a sweet treat.
These muffins are a classic comfort food that never gets old.
Ingredients You Need to Make Banana Muffins
This easy recipe comes together with the most simple ingredients. Below is a list of the ingredients you will need:
Wet Ingredients for Moist Banana Muffins
Bananas are the star of the show! Ripe bananas are naturally sweet and add a moist texture to the muffins.
The more ripe they are, the better, as they’re easier to mash and have a higher sugar content, which adds natural sweetness to the muffins.
Oil is the secret to keeping these muffins incredibly moist. It prevents the muffins from drying out, even several days after baking. I enjoy the taste of coconut oil in this recipe, but you may prefer to use a neutral oil.
Butter introduces a rich flavor and tender crumb to the muffins. Make sure it’s cooled so it doesn’t cook the egg when mixed together.
Sugar/Brown Sugar is not just for sweetness; it also helps in browning the muffins to give them a perfect golden crust.
Eggs are used to bind the ingredients together and contribute to the muffins’ fluffiness.
Dry Ingredients for Easy Banana Muffins
All-purpose flour gives the muffins their structure while keeping them soft and light.
Baking powder & baking soda are the leavening agents that help the muffins rise and become fluffy.
Salt balances the sweetness of the sugars and enhances all the flavors of the muffins.
How to Make Easy Banana Muffins at Home
Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or cooking spray.
Mash the Bananas: Take ripe bananas and mash them until smooth in a large mixing bowl. This is the base for your easy, moist banana muffins.
Mix Wet Ingredients: To the mashed bananas, add the sugars, vanilla extract, egg, melted butter, and oil. Mix these well to ensure a lovely, moist texture.
Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture will give your muffins the perfect rise.
Combine and Bake: Gradually combine the dry ingredients with the wet, stirring until just mixed.
Overmixing can lead to dense bread, so a few lumps are perfectly fine. Pour the batter into your lined muffin tin and bake.
Cool and Enjoy: After baking, allow the muffins to cool on a wire rack for about 10-15 minutes before transferring them to a wire rack.
Once completely cooled, serve and enjoy every moist, delicious bite.
There’s a reason why this has become my go-to recipe for Easy Banana Bread.
It’s simple, it’s delicious, and it brings a smile to everyone’s face, whether it’s a rainy day pick-me-up or a special treat for kids in the middle of playing.
I hope these easy, moist banana muffins bring as much joy to your kitchen as they have to mine.
Happy baking!
Easy Moist Banana Nut Muffins
These homemade banana nut muffins are a delicious treat that your whole family will love!
Ingredients
- 2 cup flour
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
Wet Ingredients
- 2 Ripe Bananas
- 2 Tbsp Coconut Oil
- 2 Tbsp unsalted butter (melted and cooled)
- 1/4 cup milk
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 Tbsp Vanilla Extract
- 2 eggs
Instructions
Preheat your oven to 425° F (175°C) and line your muffin tin with muffin liners.
In a large mixing bowl, mash ripe bananas until smooth.
Add the sugars, vanilla extract, egg, cooled melted butter, and oil to the mashed bananas. Mix these well to ensure a lovely, moist texture.
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
Gradually combine the dry ingredients with the wet, stirring until just mixed.
Pour the batter into the prepared muffin tins and bake at 425° F for 8 minutes. Then, lower the heat to 350° F and bake for 8-10 minutes, or until a toothpick comes out clean.
Serve and enjoy.
I would love to hear about your experience if you try this recipe.
Comments, questions, and, of course, variations are always welcome.
How do you like your banana bread?
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