Soft & Fluffy Banana Muffins are the perfect solution for those looking for a quick, delicious treat. They are incredibly simple to make and yield moist, flavorful muffins that will please anyone. With just a few ripe bananas and basic ingredients, you can whip up a batch that’s perfect for breakfast, a snack, or even a light dessert.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 150
Protein: 2g
Carbohydrates: 24g
Fat: 6g
Fiber: 1g
Sugar: 8g
Sodium: 120mg
Why Make Soft & Fluffy Banana Muffins
These Soft & Fluffy Banana Muffins are not only easy to prepare, but they also provide a nutritious snack alternative to processed sweets. With the natural sweetness of ripe bananas, there’s no need for excessive sugar. The recipe is incredibly versatile, allowing you to customize it with chocolate chips, nuts, or fruits based on your preference. They’re ideal for busy days when you need something quick or for lazy weekends spent enjoying time at home.
How to Make Soft & Fluffy Banana Muffins Step by Step
Ingredients
3 ripe bananas, mashed (about 1 ½ cups mashed)
⅓ cup unsalted butter, melted and cooled slightly
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional, but highly recommended for warmth)
½ cup milk (any kind works, dairy or non-dairy)
Optional add-ins: ½ cup chocolate chips, chopped nuts (walnuts, pecans), or blueberries
Directions
Preheat your oven to 375°F (190°C). The right oven temperature is crucial for even baking and achieving that perfect golden brown top. Place paper liners in a 12-cup muffin tin or grease it well with cooking spray. Lining the muffin tin makes cleanup a breeze and ensures the muffins release easily.
Mash the bananas. In a large mixing bowl, mash the ripe bananas with a fork until they are mostly smooth but still have a few small lumps. Slightly chunky bananas add lovely texture to the muffins. Overripe bananas are key for sweetness and moisture – the browner the better!
Combine wet ingredients. Add the melted and slightly cooled butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Mix well with a whisk or spatula until everything is thoroughly combined and the mixture is smooth and creamy. Make sure your butter isn’t too hot when you add it to the eggs, or you risk cooking them slightly. Cooling it slightly prevents this.
Whisk dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using). Whisking the dry ingredients ensures that the baking soda and salt are evenly distributed throughout the flour, which is essential for proper leavening and flavor balance. This also helps to aerate the flour, contributing to a lighter muffin.
Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough muffins. Mix until the flour streaks just disappear.
Add milk and mix gently. Pour in the milk and gently fold it into the batter until just incorporated. The milk adds moisture and helps to create a tender crumb. Again, be gentle with the mixing at this stage to maintain the light and fluffy texture.
Incorporate optional add-ins (if desired). If you’re adding chocolate chips, nuts, or blueberries, gently fold them into the batter now. Distribute them evenly throughout the batter. Don’t overmix after adding the add-ins.
Fill muffin cups. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. This allows enough room for the muffins to rise without overflowing. Using an ice cream scoop can help to ensure even portions.
Bake. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary slightly depending on your oven and the size of your muffin tin. Start checking for doneness around 18 minutes. The muffins should be golden brown on top and spring back lightly when gently pressed.
Cool in the muffin tin. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents the bottoms of the muffins from becoming soggy and allows them to finish baking from the residual heat of the tin. Cooling them on a wire rack allows air to circulate around them, preventing condensation and keeping them fluffy.
How to Serve Soft & Fluffy Banana Muffins
These Soft & Fluffy Banana Muffins can be enjoyed plain or enhanced with a smear of butter or cream cheese. Pair them with a hot cup of coffee or tea for breakfast, or serve them as a delightful snack alongside a fruit salad or yogurt.
How to Store Soft & Fluffy Banana Muffins
Store your Soft & Fluffy Banana Muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds until warm.
Expert Tips for Cooking Soft & Fluffy Banana Muffins
- Make sure your bananas are very ripe for the best sweetness.
- Don’t overmix your batter; mix just until combined for light muffins.
- Experiment with different add-ins for variety, like spices or fruits.
- Allow muffins to cool completely for the best texture and flavor.
Delicious Variations of Soft & Fluffy Banana Muffins
- For a nutty twist, add a tablespoon of peanut butter into the batter.
- Spicy Banana Muffins can be made by adding a pinch of nutmeg or ginger.
- For a tropical flair, fold in shredded coconut and pineapple.
Soft & Fluffy Banana Muffins are a delightful treat that anyone can easily make. Their wonderful flavor and soft texture will surely please your palate. Whether you’re sharing them at a gathering or simply enjoying them with your family, these muffins are sure to become a favorite in your home. Give them a try today!
Soft & Fluffy Banana Muffins
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed About 1 ½ cups mashed; overripe bananas are best for sweetness and moisture.
- ⅓ cup unsalted butter, melted and cooled slightly Make sure to let the butter cool slightly before adding.
- ¾ cup granulated sugar
- 2 large eggs Use at room temperature for better mixing.
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon Optional, but highly recommended for warmth.
- ½ cup milk Any kind works, dairy or non-dairy.
Optional Add-ins
- ½ cup chocolate chips Or substitute with chopped nuts (walnuts, pecans) or blueberries.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with paper liners or grease it with cooking spray.
- Mash the bananas in a large mixing bowl until mostly smooth, leaving some small lumps for texture.
- Combine the melted butter, sugar, eggs, and vanilla extract with the mashed bananas and mix until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon if using.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the milk until incorporated.
- If desired, fold in any optional add-ins like chocolate chips or nuts.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
Baking
- Bake in the preheated oven for 18-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
