Banana Bread Muffins
Easily make delicious, moist banana bread muffins perfect for breakfasts or snacks using overripe bananas and simple ingredients.
Ingredients
Muffin Batter
- 3 large ripe bananas The browner, the better for flavor.
- 3/4 cup granulated sugar Can substitute with brown sugar for a caramel flavor.
- 1/3 cup melted butter Can use oil for a dairy-free version.
- 1 large egg A flax egg can be used as a vegan substitute.
- 1 1/2 cups all-purpose flour Can swap with whole wheat for a heartier texture.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract Optional, for added flavor.
Optional Mix-ins
- 1/2 cup chocolate chips For a dessert-like muffin.
- 1/2 cup nuts Such as walnuts or pecans.
- 1 cup blueberries For a fruity twist.
- 1/2 cup shredded coconut If desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners.
- Mash the ripe bananas in a bowl until mostly smooth, leaving some chunks for texture.
- In the same bowl, add the sugar, melted butter, egg, and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and gently fold together; do not overmix.
- If using, fold in any optional mix-ins at this point.
Baking
- Scoop the batter into the prepared muffin tray, filling each cup about 3/4 full.
- Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs.
- Allow the muffins to cool in the tray for 10 minutes before transferring to a wire rack.
Notes
Muffins can be stored in an airtight container with a paper towel to keep them moist. They can also be frozen for later enjoyment.