Description
These Brown Sugar Banana Muffins are moist, flavorful, and easy to make. Perfect for breakfast or a snack, they combine ripe mashed bananas with brown and granulated sugars for a well-balanced sweetness enhanced by cinnamon and vanilla extract. Optional additions like walnuts or chocolate chips add delightful texture and taste. Baked to golden perfection, these muffins offer a comforting treat that’s sure to please the entire family.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
Wet Ingredients
- 3 medium ripe bananas, mashed (about 1 cup)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this dry mixture aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the packed brown sugar, granulated sugar, vegetable oil (or melted butter), egg, and vanilla extract. Mix everything thoroughly until the batter is smooth and creamy.
- Incorporate Dry into Wet: Gradually fold the dry ingredient mixture into the wet banana mixture. Do this gently and just until combined to avoid overmixing, which can make the muffins tough.
- Add Optional Ingredients: If desired, fold in chopped walnuts or chocolate chips gently to distribute evenly throughout the batter.
- Prepare Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool Muffins: Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- Use very ripe bananas for the best natural sweetness and moisture in these muffins.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Do not overmix the batter to keep muffins tender and fluffy.
- Walnuts and chocolate chips are optional but add delightful texture and flavor.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
