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–+ servings

Banana Muffins

Soft, moist, and slightly sweet banana muffins that are perfect for breakfast or snacks, utilizing overripe bananas for maximum flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed Ripe means heavily speckled or mostly brown for best sweetness.
  • 1/3 cup melted butter Can swap for equal coconut oil or mellow vegetable oil.
  • 1 large egg Room temperature preferred.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar Use 1/2 cup brown sugar for deeper flavor.
  • 1 cup all-purpose flour For a lighter crumb, replace 1/4 cup with oat flour or use a gluten-free blend.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Mash the bananas in a bowl until mostly smooth. A few small lumps are fine.
  3. Stir in the melted butter until the mixture is even.
  4. Add the baking powder, baking soda, and salt. Stir briefly to combine.
  5. Mix in the sugar, egg, and vanilla. Beat until everything is incorporated.
  6. Sprinkle the flour over the wet mixture. Fold gently with a spatula until just combined. Do not overmix.
  7. Spoon the batter evenly into the lined muffin cups, filling them roughly two-thirds full.
Baking
  1. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  2. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 7g

Notes

These muffins are delicious warm, spread with a little butter, or plain with coffee or milk. For variety, split one and add peanut butter and sliced banana for extra protein.

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