Description
Deliciously moist and flavorful banana muffins perfect for breakfast or a snack.
Ingredients
Scale
- 2–3 ripe bananas, mashed
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Mash the ripe bananas until smooth. Add the melted butter and stir until combined.
- Incorporate the sugar, eggs, and vanilla extract, mixing until smooth.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container for up to three days or freeze for longer storage. Reheat in the microwave for 15-20 seconds for a warm treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: banana muffins, quick bread, baking, breakfast, snack