Banana Bread Muffins
These easy, bakery-style banana bread muffins are incredibly soft and fluffy! Enjoy the classic flavors of banana bread in these easy, 30-minute muffins that the whole family will love.
Servings: 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 3 bananas ripe, mashed, about 1 ½ cups
- ½ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup low fat buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-hole muffin tin with paper liners.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.
- In a large mixing bowl, mash the bananas with a fork until smooth.
- Add the sugar, melted butter, egg, buttermilk, and vanilla extract to the mashed bananas. Mix well until combined.
- Gradually add the dry ingredient mixture to the banana mixture. Do not overmix.
- Spoon the batter into the prepared muffin tin. Fill up each cup about 3/4 full.
- Bake in the preheated oven for approximately 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely, then enjoy.
Notes
- Yield – 12 muffins
- Flavor Tips – Be sure to use the most overripe bananas you can find for this recipe; they’re sweeter and mash more easily.
- Variations – Stir in chocolate chips, chopped nuts, or dried cranberries for a different flavor, or sprinkle demerara sugar on the muffins before baking for a crunchy crust.
Nutrition
Calories: 160kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 245mg | Potassium: 144mg | Fiber: 1g | Sugar: 12g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg