Description
Deliciously moist banana muffins perfect for breakfast or as a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted and cooled)
- 1 large egg
- 6 tablespoons milk
- 2 teaspoons vanilla
- 1/2 cup mashed ripe bananas
- 1/2 cup medium-diced ripe bananas
- 1/2 cup walnuts (chopped)
- 1/2 cup granola cereal
- 1/2 cup sweetened flaked coconut
- dried banana pieces (optional)
Instructions
- Preheat the oven to 350ºF. Line 18 muffin tins with paper liners, or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the butter, egg, milk, vanilla, and mashed bananas.
- Combine the wet ingredients with the dry ingredients and mix until mostly combined.
- Add in the diced banana, walnuts, granola, and coconut. Mix just until combined.
- Divide the batter between the prepared muffin cups. Top each with one or two banana chips.
- Bake in the preheated oven until a tester inserted in the middle of one muffin comes out mostly clean, about 20-25 minutes.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins in a sealed container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg