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Banana Muffins

Enjoy moist and flavorful banana muffins that are perfect for breakfast or snacks. With ripe bananas and warm spices, these muffins are easy to make and delicious to eat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/3 cup melted butter
  • 1 cup sugar
  • 1 large egg (beaten)
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3 medium ripe bananas (mashed) The riper the banana, the better the flavor.
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon ground cinnamon (optional) Adds aromatic flavor.
  • 1 ½ cups all-purpose flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, blend the ripe bananas using a fork or potato masher until they’re smooth.
  3. Stir in the melted butter, then add the sugar, beaten egg, and vanilla extract until fully combined.
  4. Sprinkle the baking soda and salt over the banana mixture. Mix thoroughly before adding the flour. If using cinnamon, add it now.
  5. Carefully fold in the all-purpose flour until just combined. Avoid overmixing.
  6. Line a muffin tin with paper liners or grease it lightly. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Place the muffin tin in the oven and bake for about 20-25 minutes, or until golden brown.
  2. Check with a toothpick inserted into the center; it should come out clean.
  3. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  4. Enjoy warm or at room temperature.

Notes

For best results, use overripe bananas. Store muffins in an airtight container at room temperature for up to three days, or refrigerate for a week. They can also be frozen for up to three months. Reheat in the microwave or oven.