Easy Banana Muffins Recipe

These pillowy soft, airy, and lightly spiced with cinnamon, these easy banana muffins come together quickly without any special equipment. Start by combing the dry ingredients and the sugar in a large mixing bowl, add one and a half cups of all-purpose flour, three quatres of a cup of granulated sugar, a teaspoon of cinnamon, a quatre teaspoon of salt, a teaspoon of balking powder and a teaspoon of baking soda.

Grab a whisk and whisk it up then set that aside then preheat your oven to 425 degrees Fahrenheit. You will need one a a half cups of mashed overripe bananas which is about three bananas, mash the bananas up then add half a cup of melted butter, two eggs and a teaspoon of vanilla extract. Mix up everything until the ingredients are well combined then add the wet into the dry ingredients and fold that together with a spatula.

One tip for this cake is not to overmix the batter, if you overmix you will activate the gluten in the flour and it’s going to be a denser, gummier baked cake. Mix until it’s just combined then stop. If you want to add any nuts or chocolate chips, you can do that at this point. Place the cupcake liners into the muffin tins then using a scoop fill the muffin papers to almost full. If you want extra mega muffins you can just overfill them.

Pop them in the oven at 425F for five minutes then reduce the temperature to 250F and bake them for an additional 15 minutes or until the center spring back when touched lightly. Muffins usually have a higher baking temperature so it shocks the batter and makes them to rise. Once baked and out of the oven, let them cool for a about 15 minutes then serve. This is such an easy treat to make, enjoy…