What is the secret to making moist muffins?

The key to moist muffins is using ripe bananas, the right fat (butter or oil), and not overmixing the batter . Overmixing develops gluten, making muffins dense instead of soft.

Can I make banana bread recipe into muffins?

Yes! You can turn banana bread batter into muffins by dividing it into a muffin tin and reducing the baking time to 18-22 minutes at 350°F (175°C).

What are the 4 ingredients in banana muffins?

A basic banana muffin recipe includes bananas, flour, eggs, and sugar . Other ingredients like baking soda, vanilla, and butter enhance the flavor and texture.

What's the secret to good banana bread?

The secret is using very ripe bananas , not overmixing the batter, and baking at the right temperature to ensure a tender crumb. Adding a little cinnamon or vanilla enhances the flavor!

Banana Bread Muffins – Soft, Moist & Easy to Make

Ingredients

Scale

Dry Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon (optional)

Wet Ingredients:

3 ripe bananas, mashed
½ cup granulated sugar
¼ cup brown sugar
½ cup unsalted butter, melted (or coconut oil)
2 large eggs
1 teaspoon vanilla extract
¼ cup milk (or almond milk)

Optional Add-Ins:

½ cup chopped walnuts or pecans
½ cup chocolate chips

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
Mix the Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Mash the Bananas
In a separate bowl, mash the ripe bananas until smooth.
Combine Wet Ingredients
Add granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk to the mashed bananas. Mix well.
Mix the Batter
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix. If using, fold in nuts or chocolate chips.
Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake the Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature!

Notes

✅ Extra Moist Muffins: Add ¼ cup of Greek yogurt or sour cream to the batter for even softer muffins.
✅ Less Sugar Option: Reduce sugar by ¼ cup for a lighter version.
✅ Make Them Vegan: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use coconut oilinstead of butter.
✅ Add More Flavor: Try adding nutmeg, cardamom, or a pinch of sea salt for extra depth.
✅ Mini Muffins: Use a mini muffin tin and bake for 12-14 minutes.

Author: Sanae
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Muffins, Breakfast, Snacks
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 12g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg