Print

Brown Sugar Banana Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist and tender banana muffins made in one bowl with rich dark brown sugar and warm cinnamon, finished with a crunchy brown sugar topping for a slightly crisp, caramelized finish.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 large ripe bananas, mashed

1 1/2 cups packed dark brown sugar, divided

2 large eggs

1 tablespoon vanilla extract

2/3 cup unsalted butter, melted and slightly cooled (or oil)

3 tablespoons whole milk

Instructions

  1. Preheat the oven to 350°F (175°C) and line two muffin tins with paper liners or grease the pan well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. Make a well in the center and add the mashed bananas, 1 cup of the brown sugar, eggs, vanilla extract, melted butter (or oil), and milk.
  4. Gently whisk the wet ingredients together, then slowly incorporate the dry ingredients until just combined. Do not overmix.
  5. Fill each muffin liner about 3/4 full.
  6. Sprinkle the tops evenly with the remaining 1/2 cup of brown sugar.
  7. Bake for 14–16 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use very ripe bananas with brown spots for best flavor.

Avoid overmixing to keep the muffins soft and tender.

Add 1/2 cup chopped nuts, chocolate chips, or shredded coconut for variation.

Store at room temperature for up to 3 days or refrigerate up to 7 days.

Freeze individually wrapped muffins for up to 3 months.

Warm in the microwave for 10–15 seconds before serving if desired.

Nutrition

Find it online: https://chocolatecoveredamy.com/brown-sugar-banana-muffins/