Soft Moist Banana Muffins (Print Version)

Soft and moist muffins loaded with ripe banana flavor and warm cinnamon. Ready in 35 minutes.

# What You Need:

01 - 1 3/4 cups all-purpose flour

02 - 1/2 cup granulated sugar

03 - 1/3 cup brown sugar, packed

04 - 1 tsp baking powder

05 - 1/2 tsp baking soda

06 - 1/2 tsp salt

07 - 1/2 tsp ground cinnamon

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

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 another bowl, combine the mashed bananas, melted butter, eggs, vanilla extract, and milk. Whisk until smooth and fully incorporated.

04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix to ensure tender 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 of a muffin comes out clean.

07 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

01 -

The muffins stay incredibly moist for days thanks to those mashed bananas doing all the heavy lifting
One bowl whisks together while another handles the wet ingredients, meaning minimal cleanup and maximum reward

02 -

Overmixing is the enemy here—once you don't see flour streaks, put the spatula down immediately
Room temperature ingredients blend more easily, so set your eggs and milk out about 20 minutes before starting

03 -

Spray your paper liners with cooking spray to prevent sticking, especially if using any add-ins
Test doneness at 18 minutes—overbaked muffins dry out quickly, and you want them tender