This recipe makes the most flavorful, moist banana muffins I have ever eaten. And I have eaten a lot of banana muffins! I think you will agree. And the bonus is that they are so easy to make. I like to keep ripe bananas in ziploc bags in the freezer so I can make a batch whenever I get the urge to. These muffins also freeze very well.
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1Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray.
2In a large bowl, beat butter and sugar until creamy. Add eggs and beat until light and fluffy. Stir in bananas; mix well. Add flour and baking soda, mixing just enough to moisten.
3Spoon batter into muffin cups and bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
NOTE: for chocolate chip banana muffins, stir in 1 cup semisweet chocolate chips to batter before baking.