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–+ servings

Simple Banana Bread Muffins

These tender muffins turn overripe bananas into a sweet and portable treat, 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, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 3 pieces ripe bananas, mashed Very ripe is best; speckled or mostly brown
  • 1/3 cup melted butter Let it cool slightly before using
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar Can swap half for maple syrup
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Or a 1:1 gluten-free flour blend for gluten-free version

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps for texture.
  3. Stir the melted butter into the mashed bananas until evenly combined.
  4. Add the baking soda and a pinch of salt. Mix briefly.
  5. Stir in the sugar, beaten egg, and vanilla until the mixture is uniform.
  6. Add the flour and fold it in gently. Mix just until no dry streaks remain. Do not overmix.
  7. Spoon the batter into the muffin cups, filling each about two-thirds full.
Baking
  1. Bake for 18 to 20 minutes. Test with a toothpick; it should come out clean or with a few moist crumbs.
Cooling
  1. Let the muffins rest in the tin for a few minutes, then transfer to a wire rack to cool slightly before serving.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 8g

Notes

These muffins are delightful warm with butter or plain alongside coffee. They travel well—wrap individually for lunchboxes or pack for a picnic. Store cooled muffins in an airtight container at room temperature for up to 2 days.

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