Best Banana Muffins are soft, moist, and buttery delicious! Made with three ripe bananas and staple ingredients! This easy recipe is great for breakfast or a snack!
Preheat oven to 425º F. Line muffin pans with paper liners or prepare with butter and flour, shaking out any excess flour. Set aside.
Cream together butter and brown sugar. Add peeled bananas and mash with a fork. Mix together until well combined.
Add the eggs one at a time and mix until each egg is fully incorporated.
Stir in the flour, baking powder, baking soda, salt, and vanilla extract until well combined. Fold in any additional mix-in ingredients you may be using.
Divide the batter between the 12 muffin cups.
Bake the muffins at 425º F for 5 minutes and then reduce the oven temperature to 350º for 14 - 18 more minutes or until the muffins are golden brown and a skewer inserted in the center comes out with a few crumbs attached but not batter. For mini muffins, bake at 350º F for 12 to 14 minutes.
Remove from the oven and cool in the pan for 5 minutes. Turn out and cool on a wire rack to cool completely.
Notes
How to Store
Banana muffins will store covered on the counter at room temperature for up to 3 days and in the refrigerator for up to a week.
How to Freeze
To freeze. Cool banana muffins completely and then store in an airtight, freezer-safe container in the freezer for up to 3 months.To serve. Thaw completely on the counter or in the refrigerator and then enjoy.