If you are searching for a delightfully moist and flavorful treat, this Banana Muffins Recipe is an absolute must-try. Bursting with the natural sweetness of overripe bananas and a cozy blend of cinnamon and nutmeg, these muffins offer an inviting aroma and a tender crumb that makes every bite a comfort-filled moment. Whether it’s breakfast, a snack, or a midday pick-me-up, these muffins have a way of bringing warmth and happiness to your day.
Ingredients You’ll Need
This Banana Muffins Recipe is wonderfully simple, relying on basic pantry staples that come together to create a perfect balance of taste and texture. Each ingredient plays a key role, from the ripe bananas lending natural sweetness and moistness to the spices adding a subtle spicy warmth.
- ¾ cup overripe bananas (mashed): Provides natural sweetness and moisture for tender muffins.
- ¾ cup granulated sugar: Sweetens the muffins without overpowering the banana flavor.
- ½ cup salted butter (melted): Adds richness and a soft crumb texture.
- 2 teaspoons pure vanilla extract: Enhances the depth of flavor and aroma.
- 2 large eggs (room temperature): Bind ingredients and provide structure.
- 2 cups all-purpose flour: The base that gives the muffins their shape and density.
- 1 teaspoon baking soda: Helps the muffins rise beautifully and become fluffy.
- 1 teaspoon ground cinnamon: Infuses warmth and unforgettable aroma.
- 1 teaspoon ground nutmeg: Adds a subtle nutty spice that complements the bananas.
- ½ teaspoon kosher salt: Balances the sweetness and enhances flavor.
- 1 cup chopped walnuts: Offers a delightful crunch and earthy undertone.
How to Make Banana Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F, which ensures that the muffins bake evenly. Line a 12-count muffin tin with paper liners to make sure your muffins pop out easily after baking, and set it aside.
Step 2: Mix the Wet Ingredients
In a medium-sized bowl, whisk together the mashed bananas, granulated sugar, melted butter, pure vanilla extract, and eggs. This mixture forms a smooth, sweet base that infuses the entire batter with delicious moisture and flavor.
Step 3: Add Dry Ingredients and Nuts
Sprinkle the flour, baking soda, cinnamon, nutmeg, salt, and chopped walnuts over the wet ingredients. Gently stir everything together until just combined — over mixing can lead to tough muffins, so stopping as soon as the ingredients are incorporated is key.
Step 4: Fill Muffin Tin
Using a spoon or scoop, fill each muffin cup about two-thirds full with the batter. This allows the muffins room to rise without spilling over the edges, making them look as good as they taste.
Step 5: Bake Until Perfect
Bake the muffins in your preheated oven for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean and the tops spring back when gently pressed.
Step 6: Cool and Enjoy
After removing the muffins from the oven, let them cool in the tin for about 5 minutes before transferring them to a cooling rack. Moving them too soon could cause sticking, but waiting makes sure they hold together perfectly.
How to Serve Banana Muffins Recipe
Garnishes
A light dusting of powdered sugar or a slather of creamy butter instantly elevates these banana muffins. For an added touch, a drizzle of honey or a smear of cream cheese frosting turns them into mini indulgences that feel like a special treat any time of day.
Side Dishes
Pair your freshly baked Banana Muffins Recipe with a hot cup of coffee or tea for a cozy morning or afternoon snack. If serving brunch, sliced fresh fruit or a yogurt parfait with granola make excellent companions and balance the sweetness.
Creative Ways to Present
For a charming twist, top each muffin with a walnut half or a sprinkle of cinnamon sugar before baking. You can also serve them split open with a smear of nut butter or homemade jam to amp up the flavor and make your sharing moments extra special.
Make Ahead and Storage
Storing Leftovers
To keep your banana muffins fresh, store them in an airtight container at room temperature for up to three days. This preserves their soft texture and rich flavors without drying out.
Freezing
These muffins freeze beautifully. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay tasty for up to 3 months, perfect for a grab-and-go breakfast or snack anytime you need a quick homemade pick-me-up.
Reheating
Reheat frozen muffins by thawing them at room temperature or warming in the microwave for about 20 seconds. For a fresh-from-the-oven feel, pop them in a 350°F oven for 5 to 7 minutes to restore that soft, warm texture.
FAQs
Can I use ripe bananas instead of overripe?
While overripe bananas are best for this Banana Muffins Recipe due to their sweetness and softness, ripe bananas can work if you don’t have any overripe on hand. Just keep in mind that the muffins may turn out less sweet and moist.
What can I substitute for walnuts?
If you’re not a fan of walnuts or have allergies, chopped pecans or almonds are great alternatives. You can also omit nuts entirely or add chocolate chips for a sweeter twist.
Is it possible to make these muffins gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend of equal measurement. Make sure it includes xanthan gum or add a small amount yourself to help achieve the right texture.
Can I store these muffins in the refrigerator?
While you can refrigerate the muffins, it is not recommended as it can dry them out. If you live in a hot climate and want to extend their shelf life, wrap them tightly and refrigerate, but bring them back to room temperature before eating for best results.
How do I prevent the muffins from being too dense?
Over mixing the batter can make muffins dense and tough. Stir just until the dry ingredients are incorporated. Also, make sure your baking soda is fresh to give the muffins a proper rise.
Final Thoughts
This Banana Muffins Recipe is one of those timeless classics that feels like a warm hug in every bite. Simple to make and packed with wholesome ingredients, it’s perfect for sharing with family and friends or indulging your sweet tooth any time you want. I can’t wait for you to try it and make these bananas muffins a beloved staple in your kitchen too!
Print
Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 15 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and moist banana muffins made with ripe bananas, warm spices, and crunchy walnuts. These classic homemade muffins are perfect for breakfast or a snack, featuring the perfect balance of sweetness and texture with a soft crumb and nutty bite.
Ingredients
Wet Ingredients
- ¾ cup overripe bananas, mashed (about 3 bananas)
- ¾ cup granulated sugar (150 grams)
- ½ cup salted butter, melted (113 grams or 1 stick)
- 2 teaspoons pure vanilla extract (8 grams)
- 2 large eggs, room temperature (100 grams)
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 teaspoon ground nutmeg (3 grams)
- ½ teaspoon kosher salt
Add-ins
- 1 cup chopped walnuts (113 grams)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners. Set aside while you prepare the batter.
- Mix Wet Ingredients: In a medium bowl, whisk together the mashed bananas, granulated sugar, melted butter, vanilla extract, and eggs until fully combined and smooth.
- Add Dry Ingredients: Sprinkle the flour, baking soda, cinnamon, nutmeg, salt, and chopped walnuts over the wet ingredients. Stir gently just until incorporated, taking care not to over mix to keep the muffins tender.
- Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with any remaining batter.
Notes
- Use overripe bananas for the best sweetness and moisture.
- Do not over mix the batter to maintain muffin tenderness.
- If desired, substitute walnuts with pecans or leave nuts out for a nut-free version.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To enhance flavor, you may add a tablespoon of yogurt or sour cream for extra moisture.
