Description
Deliciously moist and flavorful Brown Sugar Banana Muffins made with ripe bananas, a hint of cinnamon, and a perfect balance of brown and granulated sugars. These muffins are easy to prepare and ideal for breakfast, snacks, or dessert, with optional additions of chopped walnuts or chocolate chips for extra texture and richness.
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 the Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, thoroughly mix the mashed ripe bananas, brown sugar, granulated sugar, vegetable oil (or melted butter), egg, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet banana mixture. Stir gently until just combined, ensuring not to overmix the batter to maintain tender muffins.
- Add Optional Mix-ins: If desired, gently fold in the chopped walnuts or chocolate chips evenly throughout the batter for added flavor and texture.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean without any wet batter.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep muffins tender and light.
- Feel free to substitute vegetable oil with melted butter for richer flavor.
- Optional walnuts or chocolate chips add texture and taste but can be omitted for a simpler muffin.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
