banana muffin recipe
These delicious banana muffins are soft, moist, and full of flavor. Perfect for breakfast or a snack, they also make use of ripe bananas that might be sitting on your countertop.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 fork or potato masher
- 1 toothpick
Ingredients
- 3 medium ripe bananas About 1 ½ cups mashed.
- ⅓ cup melted butter
- 1 teaspoon baking soda
- a pinch salt
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 ½ cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
- Stir in the melted butter until well combined.
- Add the baking soda and salt to the banana mixture and mix well.
- Stir in the sugar, egg, and vanilla extract until fully incorporated.
- Sprinkle the baking powder and all-purpose flour over the mixture and gently fold until just combined; a few lumps are okay.
- Divide the batter evenly among the muffin tin cups, filling each about ⅔ full.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, consider mixing in chocolate chips, walnuts, or dried fruit.
Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
You can freeze the muffins for up to 3 months; just thaw them at room temperature when you're ready to enjoy.