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Moist Brown Sugar Banana Muffins

Moist Brown Sugar Banana Muffins That You'll Love in Minutes

These Moist Brown Sugar Banana Muffins are simple, customizable, and utterly delicious—a perfect breakfast treat.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for added nutrients.
  • 1 teaspoon Baking Soda Ensure it’s fresh for light muffins.
  • 1/2 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1 teaspoon Ground Cinnamon Can be swapped with nutmeg or omitted based on preference.
  • 3 large Ripe Bananas Use very ripe bananas with dark spots for the best flavor.
  • 1/2 cup Light Brown Sugar Maple syrup is a fantastic alternative.
  • 1/3 cup Unsalted Butter Coconut oil can substitute for a dairy-free option.
  • 2 large Large Eggs Use flax eggs for a vegan choice.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best taste.
  • 1/2 cup Milk Substitute with almond or oat milk for a dairy-free option.
  • 1 cup Chopped Nuts or Chocolate Chips Customize based on your mood or cravings.

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • Spoon or Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth but slightly chunky.
  3. Add the light brown sugar, melted unsalted butter, large eggs, vanilla extract, and milk to the bananas and stir until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  5. Gradually add the dry ingredients to the banana mixture, folding gently until just combined.
  6. Fill each muffin cup about ¾ full with the batter.
  7. Bake for 18 to 22 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze in a freezer-safe bag for up to 3 months.

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