Banana Muffins Recipe
Moist, fluffy banana muffins topped with cinnamon and sugar are everything you love about banana bread in muffin form!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Bread, Breakfast
Cuisine: American
Servings: 24
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas mashed
- ¾ cup sugar
- 1 egg
- ⅓ cup butter melted
Cinnamon Sugar Mixture
- 2 tablespoons sugar
- 2 tablespoons cinnamon
Preheat the oven to 350°F. Prepare a muffin pan by greasing it with cooking spray or inserting cupcake liners.
In a bowl, sift flour, baking powder, baking soda, and salt.
In a separate bowl, mix together bananas, sugar, egg, and melted butter. Fold in flour mixture, and stir until smooth. Scoop batter into greased muffin cups. Sprinkle with cinnamon and sugar.
Bake for 25 to 30 minutes. Bake mini muffins for 10 to 15 minutes. Enjoy!
Recipe Tips.
- To make mini muffins, bake for 10-15 minutes. For jumbo muffins, bake them for about 35-40 minutes.
- Add chopped nuts like pecans or walnuts, or mix in chocolate chips, peanut butter chips, or butterscotch chips.
- Using the muffin method (making wet and dry ingredients separately, then combining them) helps keep you from overmixing the batter.
- Test for doneness by inserting a toothpick into the center. When it comes out clean or with a few crumbs, they are done.
Store muffins in an airtight container or Ziploc bag on the counter at room temperature for up to 4 days. This can be extended for a few days if stored in the refrigerator.
To freeze, put the muffins into a freezer-safe Ziploc bag and keep them in the freezer for up to 3months. Thaw on the counter or put them in the microwave to warm them up and enjoy!
Calories: 83kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 126mg | Potassium: 34mg | Sugar: 7g | Vitamin A: 90IU | Calcium: 18mg | Iron: 0.5mg