Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
- In a large bowl, mash the bananas until smooth. You can leave some small chunks if you like a bit of texture in your muffins.
- Add the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract to the mashed bananas. Stir everything together until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the banana mixture, stirring gently. Pour in the milk and fold everything together until just combined. Be careful not to overmix — this keeps the muffins soft and fluffy.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffins in the oven and bake for 18–22 minutes. They should be golden brown on top, and a toothpick inserted in the center should come out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
Use Overripe Bananas — The riper, the better! Overripe bananas are naturally sweeter and make the muffins extra moist.
Don’t Overmix the Batter — Stir just until the ingredients come together. Overmixing can make the muffins dense instead of fluffy.
Customize Your Muffins — Want extra flavor? Add mix-ins like chocolate chips, chopped nuts, or shredded coconut.
Check for Doneness Early — Every oven is different. Start checking your muffins at the 18-minute mark to avoid overbaking.