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–+ servings

Moist Banana Bread Muffins

Deliciously moist muffins made with ripe bananas and a hint of vanilla, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Use very ripe bananas for maximum flavor.
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar Substitute with a natural sweetener if preferred.
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour You can substitute with whole wheat flour for a healthier option.

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, mash the ripe bananas until smooth and free of lumps.
  3. Stir in the melted butter until everything is well combined.
  4. Add in the baking soda and a pinch of salt, mixing until there are no dry patches.
  5. Fold in the sugar followed by the beaten egg and vanilla extract, stirring gently.
  6. Gradually incorporate the flour, mixing until just combined to keep the muffins light and fluffy.
  7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 10g

Notes

Serve warm with butter or cream cheese. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. They can also be frozen for up to three months.

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