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Banana Muffins

A delightful way to use up overripe bananas while creating moist, fluffy treats that are perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 ripe bananas mashed
  • 1/3 cup melted butter
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Whisk or fork
  • Muffin tin
  • Parchment paper liners (optional)

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line your muffin tin with parchment paper liners or grease it lightly.
  3. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  4. Add melted butter, beaten egg, and vanilla extract to the mashed bananas. Stir gently until combined.
  5. In a separate bowl, whisk together sugar, baking soda, salt, and flour.
  6. Pour the dry ingredients into the wet mixture and stir until just combined.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Place the muffin tin in the preheated oven and bake for 18-20 minutes.
  9. Check if done when a toothpick inserted in the center comes out clean.

Notes

These muffins are great for meal prep or freezing for later. Experiment with add-ins like nuts or chocolate chips.