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Side view of some stacked banana muffins.
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4.75 from 4 votes

Moist Banana Muffins

Moist Banana Muffins coming at you with the simplest of ingredients, and all the taste. Made in one bowl, these are super easy to whip together, and make the best breakfast or snack!
Course Breakfast, Snack
Cuisine American
Keyword banana muffins, moist banana muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 11 muffins
Calories 249kcal
Author Sue Ringsdorf

Ingredients

  • 3 large bananas (about 1.5 cups) - pureed
  • 1 large egg
  • 1/3 cup buttermilk
  • 2 teaspoons vanilla
  • 1/2 cup unsalted butter - melted and slightly cooled
  • 1/2 cup brown sugar -110 grams
  • 1/4 cup granulated sugar - 50 grams
  • 1 3/4 cup all-purpose flour - 210 grams
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • chopped pecans or chocolate chips - optional

Instructions

  • Prep. Preheat your oven to 425 degrees, and prepare muffin tin with muffin liners.
  • Melt butter. Melt the butter and set aside.
  • Mix wet ingredients. In a medium bowl, use a hand mixer to puree bananas. Then add other wet ingredients to the mashed bananas – the buttermilk, egg, vanilla, and melted and slightly cooled butter. Mix again.
    3 large bananas (about 1.5 cups), 1/3 cup buttermilk, 1 large egg, 2 teaspoons vanilla, 1/2 cup unsalted butter
  • Add dry ingredients. Then add the sugars and mix well. Add the baking soda, baking powder, salt, and cinnamon. Mix well. Finally, add the flour and mix until just combined. A few lumps are ok.
    If you are adding chocolate chips or chopped pecans, add them to the dry ingredients.
    1/2 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 1 3/4 cup all-purpose flour, chopped pecans or chocolate chips
  • Add muffin batter to cupcake liners. Spoon the batter into the muffins tins. Fill them all the way to the top!
  • Bake. Bake muffins at 425 degrees for 7 minutes. Then reduce temperature to 350 degrees and finish baking for another 11 minutes or until done.
  • Cool. Let muffins sit in the pan for about 5 minutes, and then gently remove banana bread muffins to a wire rack.
  • EAT with a pat of butter and a cup of coffee! ALWAYS butter for best results. 😀

Video

Notes

  • Storing and Freezing

    • STORE these muffins in an airtight container on your counter for a couple of days. 
    • FREEZE these moist banana muffins in a freezer bag for 2-3 months.

Nutrition

Calories: 249kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 224mg | Potassium: 225mg | Fiber: 2g | Sugar: 19g | Vitamin A: 319IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg