Soft Moist Banana Muffins (Printable Version)

Soft, moist muffins bursting with ripe banana flavor and warm cinnamon. Ready in just 35 minutes.

# 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 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt
07 - 1/2 tsp 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 tsp pure vanilla extract
12 - 1/4 cup milk

# How-To Steps:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly 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 mashed bananas, melted butter, eggs, vanilla extract, and milk. Mix thoroughly until uniform.
04 - Pour wet ingredients into dry ingredients. Fold gently until just combined—batter should remain slightly lumpy. Do not overmix.
05 - Divide batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Tips:

01 -
  • These muffins stay incredibly moist for days thanks to those mashed bananas working their magic
  • The batter comes together in one bowl with ingredients you probably already have in your pantry
  • That subtle cinnamon warmth makes these feel cozy whether they are fresh from the oven or grabbed for a quick breakfast
02 -
  • Do not use fresh yellow bananas because they lack the sweetness and moisture that fully ripe bananas provide
  • Stop mixing as soon as the flour disappears even if the batter looks slightly lumpy because those lumps will bake out
  • These muffins are done when a toothpick comes out with just a few moist crumbs not completely dry or you will overbake them
03 -
  • Use an ice cream scoop to fill your muffin tins it is faster and keeps portions uniform
  • Rotate the muffin tin halfway through baking if your oven has hot spots

Go Back