Description
Soft, moist, and naturally sweetened, these banana muffins use ripe bananas and a touch of cinnamon for a classic American treat. Perfectly balanced with unsalted butter and light brown sugar.
Ingredients
6 tablespoons (85 grams) unsalted butter, melted and slightly cooled
1 ½ teaspoons pure vanilla extract (alcohol free)
1 large egg, room temperature
½ teaspoon ground cinnamon
1 ½ cups (375 grams) mashed ripe bananas
1 teaspoon baking soda
¼ teaspoon salt
⅔ cup (135 grams) light brown sugar, packed
1 ½ cups (190 grams) all-purpose flour, spooned & leveled
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
Combine all-purpose flour, baking soda, ground cinnamon, and salt in a large bowl; whisk until uniformly mixed.
In a separate bowl, whisk melted butter and brown sugar until blended. Add egg and vanilla extract; beat until creamy.
Stir in mashed bananas, mixing until smooth and fully incorporated.
Gradually fold wet ingredients into dry ingredients using a spatula until just combined (avoid overmixing).
Divide batter into prepared muffin cups and smooth tops with a spoon.
Bake for 16–20 minutes until tops are golden and a toothpick inserts clean.
Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Muffins freeze well up to 2 months. Substitute halal-certified unsalted butter if preferred. Avoid overmixing batter to ensure fluffy texture.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast Recipes
- Method: Baking
- Cuisine: American