Banana cupcakes

This post may contain affiliate links. These banana muffins are soft, buttery, and banana cupcakes with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips.

You need 3 ripe bananas and a few basic kitchen ingredients to get started. Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good. I’ve been searching for the perfect EASY banana muffin recipe since my daughter, Noelle, began eating solids. We always have bananas in the house which means we eventually have spotty bananas ready for baking!

This banana muffin recipe requires a handful of basics like flour, sugar, and milk. Flour: I tested the recipe with both all-purpose flour and whole wheat flour and LOVED both variations. Melted Butter: We’ll use melted butter as the fat, though melted coconut oil works too. Bananas, vanilla, salt, cinnamon, and nutmeg: These guys lend most of the flavor.

Egg: 1 egg gives the muffins structure. Milk: A common ingredient in some muffin recipes including pumpkin muffins, milk provides necessary moisture. When I make these for my daughter, I use half brown sugar and half coconut sugar. You can use all brown sugar, all coconut sugar, or a mixture of the two. Keep in mind that coconut sugar isn’t quite as sweet as brown sugar, so the flavor will change.

Do these banana muffins taste like banana bread? But they have a lighter, softer, and more buttery texture. How to Make Banana Muffins Moist There’s a fine line between a moist banana muffin and a dry banana muffin, aka sandpaper in a cupcake wrapper. To make banana muffins moist, make sure you’re using a solid ratio of dry to wet ingredients. I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem. Just use your mixer to mash bananas!

Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. And, to turn these into a scrumptious treat, you could dip the tops of the cooled muffins into chocolate ganache and add sprinkles. I love these naturally colored sprinkles.

More Muffin Recipes These easy banana muffins have been my default for awhile, though I usually switch between these and a couple other muffin recipes previously published. Would love to know if you try any of them! Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl.

In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Spoon the batter into liners, filling them all the way to the top. Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take.

Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall. Frozen Bananas: You can use frozen bananas here.

Drain off any excess liquid, mash, then use as instructed in the recipe. 3 cup of packed brown sugar or coconut sugar. 3 cup coconut sugar, the muffins won’t be as sweet. 3 cup of honey or pure maple syrup works too, though the muffins will taste a little more moist in the centers.

I’m unsure about sugar substitutes, but let me know if you try any. Milk: Use your favorite variety of dairy or nondairy milk. Banana Bread: Here’s my favorite banana bread recipe. My team and I love hearing from you! Submit your question or recipe review here. Please see our FAQ page for many answers to common questions. Your email address will not be published.