This ultimate banana muffins recipe is my go-to for using up overripe bananas. Mix the batter until just combined, and do not overbake for super moist muffins.
Ingredients
- all-purpose flour: 1.5 cups
- baking powder: 1 tsp
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- ground nutmeg: 1 pinch
- bananas (ripe or very ripe work best): 3 piece
- white sugar: 0.5 cup
- butter: 0.33333 cup (melted)
- lightly packed brown sugar: 0.25 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- walnuts: 0.25 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.
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Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
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Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
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Divide batter evenly among the prepared muffin cups.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
