Soft Moist Banana Muffins (Printable)

Fluffy, moist muffins bursting with ripe banana flavor and warm cinnamon spices. An easy treat for breakfast or snacking.

# What You Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/3 cup packed brown sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

08 - 3 medium ripe bananas, mashed (about 1 cup)
09 - 1/3 cup unsalted butter, melted
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract
12 - 1/4 cup milk

# How-To:

01 - Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In a separate bowl, combine the mashed bananas, melted butter, eggs, vanilla extract, and milk. Mix until thoroughly incorporated.
04 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—avoid overmixing to prevent dense muffins.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The texture is impossibly moist without being dense, like eating a cloud that actually satisfies your hunger.
  • They freeze beautifully, so you can bake once and have breakfast sorted for weeks.
  • The recipe forgives almost any mistake, which is exactly what you need on a groggy morning.
02 -
  • Overmixing creates tough, rubbery muffins, which I discovered the hard way during my first year of baking.
  • Room temperature ingredients blend together more smoothly, another lesson learned after several failed batches.
03 -
  • Mash your bananas in a separate bowl first to avoid overmixing later, a trick that transformed my muffin texture completely.
  • Let melted butter cool for about 5 minutes before combining it with eggs to prevent accidental cooking.

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