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Mom’s Easy Banana Muffins

These Easy Banana Muffins are just like mom used to make! They are soft and moist and the perfect option for over-ripe bananas. Add cinnamon or top with cinnamon sugar for a fun twist.

12 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	180 kcal	Sugar	14 g
Carbs	30 g	Cholesterol	38 mg
Protein	3 g	Sodium	150 mg
Fat	5 g	Fiber	1 g
Sugar	14 g
Cholesterol	38 mg
Sodium	150 mg
Fiber	1 g

Prep Time: 10 min Cook Time: 21 min Total Time: 31 min

https://thestayathomechef.com/banana-muffins/

Preheat the oven to 450°F (232°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with nonstick cooking spray.
Using a fork or potato masher, mash 2-3 bananas. In a large mixing bowl, use a hand mixer to cream together the mashed bananas, ¼ cup melted butter, and ¾ cup brown sugar for about 2 minutes, until smooth.
Add 2 large eggs and beat until fully combined.
Mix in 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon (if using) until just incorporated.
Add half of the flour and mix on low speed until just combined. Pour in ½ cup milk, mixing gently. Scrape down the sides and bottom of the bowl, then add the remaining flour and mix until just combined. Do not overmix.
Fold in ½ cup mini chocolate chips or ½ cup  finely chopped nuts, if using.
Divide the batter evenly among the prepared muffin cups, filling nearly to the top.
Bake for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow muffins to cool for 5 minutes. Transfer to a wire rack to cool completely.

Ingredients

2-3 bananas overripe

¼ cup melted butter

¾ cup brown sugar

2 large eggs

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla extract

2 cups all-purpose flour

½ cup milk

½ teaspoon ground cinnamon (optional)

½ cup mini chocolate chips (optional)

½ cup finely chopped nuts (optional)

Instructions

Step 1

Preheat the oven to 450°F (232°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with nonstick cooking spray.

Step 2

Using a fork or potato masher, mash 2-3 bananas. In a large mixing bowl, use a hand mixer to cream together the mashed bananas, ¼ cup melted butter, and ¾ cup brown sugar for about 2 minutes, until smooth.

Step 3

Add 2 large eggs and beat until fully combined.

Step 4

Mix in 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon (if using) until just incorporated.

Step 5

Add half of the flour and mix on low speed until just combined. Pour in ½ cup milk, mixing gently. Scrape down the sides and bottom of the bowl, then add the remaining flour and mix until just combined. Do not overmix.

Step 6

Fold in ½ cup mini chocolate chips or ½ cup finely chopped nuts, if using.

Step 7

Divide the batter evenly among the prepared muffin cups, filling nearly to the top.

Step 8

Bake for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the pan from the oven and allow muffins to cool for 5 minutes. Transfer to a wire rack to cool completely.