Classic Banana Muffins

Classic Homemade Banana Muffins Recipe - The most delicious, moist and fluffy homemade banana muffin recipe. Serve warm muffins as a delicious sweet breakfast treat with a hot cup of coffee or tea.

My Classic Banana Muffins recipe will make a dozen muffins. If you are baking for a larger group of people or if you want to bake extra to freeze for an easy breakfast, simply double the recipe.

Ingredients You Need To Make Homemade Banana Muffins:

Bananas - Three very ripe bananas are needed.

White Sugar - Regular white or organic cane sugar both work great.

Brown Sugar - I use light or dark brown sugar when I make my banana muffins. Use whatever you have on hand.

Butter - Salted or unsalted butter.

Milk - We use whole milk in this recipe. You can use your favorite milk of choice.

Egg - One large egg is needed.

Vanilla Extract - A good quality pure vanilla extract is best.

All-Purpose Flour - Regular white or organic unbleached all-purpose flour works best for these banana muffins.

Cinnamon - Adds a nice warm spice to the muffins.

Salt - Any cooking salt will do. We typically use Himalayan or sea salt.

Baking Soda - This is used to assist in the rising process.

Baking Powder - We use baking soda to assist in the rising process.

Tools To Have On Hand For This Recipe:

• Standard Muffin Pan - To bake your muffins in.
• Mixing Bowls - For mixing your batter in.
• Silicone Spatula - Silicone spatula or whisk to mix the batter.
• Cooling Rack - To cool your muffins on.
• Measuring Spoons and Cups - For ensuring proper measurements of all ingredients.

How To Make Classic Banana Muffins:

Preheat oven to 350 degrees.

In a mixing bowl, combine flour, baking soda, baking powder, cinnamon and salt.

In a separate large bowl, add bananas and mash until mostly smooth. Mix in brown and white sugars. Mix in egg, melted butter, milk and vanilla extract.

Dump flour into wet ingredients and stir until just combined.

Line a standard size muffin pan with muffin liners or lightly butter/oil the tin.

Evenly distribute muffin batter between the twelve tins. Transfer to the oven and bake for 22-24 minutes.

When done, muffin tops will be lightly golden and a toothpick should run through the muffins and come out clean.

Transfer muffins to a cooling rack to let cool. Enjoy warm!

More Favorite Muffin Recipes:

Lemon Blueberry Muffins - Easy homemade light and fluffy blueberry muffins with a pop of lemon flavor. These muffins are the perfect breakfast treat.

Vanilla Chocolate Chip Muffins - Moist and delicious homemade vanilla muffins with chocolate chips. These muffins make for the perfect sweet breakfast treat.

Healthy Blueberry Banana Muffins - My easy and delicious homemade blueberry banana muffins are made with only real clean ingredients.

Cornbread Muffins - Serve warm cornbread muffins with butter and honey.

How to Store Fresh Muffins:

Once the muffins have completely cooled, you can store them in an airtight container on the counter for up to 2-3 days.

To freeze the leftover muffins, allow muffins to cool completely. Freeze in an airtight freezer safe container like a freezer bag.