Best Moist Banana Muffins
Introduction
Incredibly soft and tender homemade banana muffins. These perfect banana muffins are wonderfully moist and will fill your home with the most comforting aroma while they bake!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.
- In a large bowl, mix together flour, baking soda, baking powder and salt.
- In another bowl, beat together bananas, sugar, egg, melted butter and vanilla extract.
- Stir the banana mixture into the flour mixture just until moistened. Do not overmix.
- Spoon batter into prepared muffin cups, filling each about 2/3 full.
- Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Pro Tips & Notes
Nutrition Facts (per serving)
- Calories: 220
- Protein: 3g
- Carbohydrates: 38g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 280mg
- Fiber: 2g
- Sugar: 20g
Frequently Asked Questions
- Q: Can I use frozen bananas? A: Yes! Thaw frozen bananas completely and drain any excess liquid before mashing and using in the recipe.
- Q: How should I store these muffins? A: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Q: Can I make these gluten-free? A: Yes, substitute the all-purpose flour with a gluten-free flour blend in equal measure.