Description
Soft, deeply banana-flavored muffins made without a mixer—perfect for busy mornings or cozy weekends.
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed brown sugar
- 2 large eggs, room temperature
- 1/3 cup (80 ml) melted butter or neutral oil
- 1/3 cup (80 ml) plain yogurt or buttermilk
- 3 medium very ripe bananas, mashed (about 1 1/2 cups)
- 1 tsp vanilla extract
- 1/2 cup chocolate chips or chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mash bananas with a fork until mostly smooth, then whisk in sugars, eggs, melted butter, yogurt, and vanilla until combined.
- Add the dry ingredients to the wet and fold gently with a spatula until just combined—overmixing toughens muffins.
- Fold in chocolate chips or nuts if using. Spoon batter into the prepared tin, filling each cup about 2/3 full.
- Bake 18–22 minutes until the tops are golden and a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a cooling rack.
Notes
For a savory-sweet brunch pairing, these muffins pair well with a bowl of spicy garlic chili noodles. Store in an airtight container for up to 48 hours at room temperature or freeze wrapped individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg