A few months ago, I started letting the children help out a lot more with preparing breakfast. It started with setting the table and then into slicing bananas. That lead to washing and slicing strawberries and grabbing ingredients out of the fridge for ME to make breakfast muffins on the weekends. Now, they are pretty much making muffins all by themselves with just a little help from me to make sure the dry ingredients are completely incorporated and there are no egg shells in the mix. By far, their favorite muffins to make these days are Easy and Moist Banana Muffins. I am sure the two reasons are because #1, THEY made them and #2, they taste so good! Not only are they incredibly easy and quick to put together, but they are the most moist banana muffins you will ever have.
How to make Banana Muffins
The best banana muffins start with the best bananas. You want very ripe bananas for these easy and moist banana muffins. I would have liked for my bananas (photographed above) to be a little more ripe, but I had some extra time this morning and whenever I have extra time in the morning, 9 times out of 10 I am going to bake something(or in this case let the children bake something). We always have bananas on hand so banana muffins it was! Using ripe banana not only allow you to use less sugar because they are much sweeter, but it also makes mashing the banana a piece of cake!
I am also using melted butter, but you can totally use coconut oil as well which I sometimes do. The key to working with coconut oil in baking is to use room temperature ingredients and to use coconut oil that has been slightly warmed and melted to a liquid state. Coconut oil solidifies when cold so this is key to evenly incorporating this oil into your recipes.
You can totally customize these muffins too and make them your own. I like to add chocolate chips or blueberries sometimes and even sunflower butter.
These muffins also freeze well, keep well in the fridge and keep well at room temperature in an airtight container for a good few days.
Tips For Making Banana Muffins
- The more ripe your bananas are, the better the flavor and the easier they will be to mash. Brown spots are your friend with this recipe.
- You can replace the butter in this recipe with coconut oil for a nice hint of coconut flavor, nutrition and it will still keep your muffins moist as ever.
- To keep these muffins light and fluffy, I like to mix everything by hand here. No mixer required. If using a stand or hand mixer is your thing, just be careful not to over mix. Over mixing will lead to dense muffins that are also tough.
- To mash the bananas, I like to use a potato masher. You could also use a fork though. You want the bananas to be mashed well with just a few lumps.
You have got to give these muffins a try!
If you love muffins, you should definitely try these Butternut Squash Muffins. You will not be disappointed!
Other bread and muffins recipes you might like!
Banana Bread with Chocolate Chips and Sunflower Butter
Jalapeño and Cheese Cream of Wheat Bread
Easy and Moist Banana Muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 large bananas mashed
- 3/4 cup white sugar
- 1 egg
- 1/3 cup butter melted
Preheat oven to 350 degrees. Coat muffin pans with butter or coconut oil, or use paper liners. Sift together the flour, baking powder, baking soda, cinnamon and salt; set aside.
Combine bananas, sugar, egg, and melted butter(or oil) in a large bowl. Fold in flour mixture, and mix until smooth. Careful not to over mix. Scoop into muffin pans.
Bake for 15-20 minutes. Muffins will spring back when lightly tapped
Coconut oil can be used in place of the melted butter. Slightly warm the coconut oil to melt and make it easier to mix in. Chocolate chips or even blueberries can be added for variety.
Adapted from Allrecipes