Brown Sugar Banana Muffins Recipe
These Brown Sugar Banana Muffins are a delicious treat for breakfast or snack time. Moist and flavorful, with a hint of cinnamon and optional nuts for added crunch, these muffins are sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Muffins:
- 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted and slightly cooled)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- Mix wet ingredients: In a large bowl, whisk together the mashed bananas, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract until smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, cinnamon, and salt. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the chopped nuts if using.
- Bake: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins freeze well—wrap tightly and store for up to 2 months.
- For extra flavor, sprinkle a little brown sugar or cinnamon sugar on top before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 14g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
