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–+ servings

Ultimate Banana Muffins

These Ultimate Banana Muffins are moist, slightly dense, and packed with banana flavor, making them the perfect quick breakfast or snack.
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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: 180
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 3 pieces ripe bananas, mashed Very ripe — heavily freckled or brown-speckled for best flavor
  • 1/3 cup melted butter Cool slightly before mixing; can substitute neutral oil 1:1 for a dairy-free option
  • 1 teaspoon baking soda Helps the muffins rise
  • a pinch salt
  • 3/4 cup sugar Can reduce to 1/2 cup for less sweet muffins
  • 1 large egg, beaten For egg-free, use a flax egg: 1 tbsp ground flax + 3 tbsp water, set for 5 minutes
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Spoon into cup and level off; or weigh ~125 g for accuracy

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  3. Stir the melted butter into the mashed bananas until combined. Let the mixture cool slightly if the butter is very hot.
  4. Add the baking soda and a pinch of salt to the banana-butter mix and stir well.
  5. Mix in the sugar, the beaten egg, and the vanilla extract until the batter looks uniform.
  6. Sprinkle in the flour and gently fold it into the wet ingredients until just combined.
  7. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Baking
  1. Bake for 15 to 20 minutes until the tops are lightly golden and a toothpick inserted comes out clean or with a few crumbs.
  2. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 12g

Notes

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For long-term storage, wrap individually and freeze for up to 3 months.

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