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–+ servings

Moist Banana Bread Muffins

These tender and moist muffins are perfect for using up overripe bananas and are made in just one bowl with pantry staples.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 2 pieces ripe bananas, mashed Very ripe with brown speckles give the best flavor.
  • 1/3 cup melted butter Can swap for neutral oil.
  • 1 teaspoon baking soda
  • a pinch salt
  • 3/4 cup sugar To reduce sugar, try 1/2 cup sugar.
  • 1 large egg, beaten For vegan option, replace with a flax egg.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour To make gluten free, replace with a cup-for-cup gluten free baking mix.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and set aside.
  2. In a mixing bowl, combine the mashed bananas and melted butter. Stir until smooth.
  3. Sprinkle in the baking soda and a pinch of salt. Mix briefly to distribute.
  4. Add the sugar, beaten egg, and vanilla extract. Stir until evenly combined.
  5. Pour in the flour and fold gently until no streaks of flour remain. Do not overmix.
Baking
  1. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  2. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  3. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g

Notes

Serve warm with a smear of softened butter or cream cheese. For brunch, place muffins on a platter with sliced fruit and coffee. Store baked muffins in an airtight container at room temperature for up to two days.

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