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banana muffin recipe

banana muffin recipe

These moist and flavorful banana muffins are an excellent way to use up overripe bananas. They're perfect for breakfast or a snack and are easy to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack/Breakfast
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 muffin tin
  • 1 mixing bowls
  • 1 whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 1 spoon or spatula
  • 1 cooling rack

Ingredients
  

  • 3 medium ripe bananas, mashed
  • ⅓ cup melted butter
  • 1 teaspoon baking soda
  • a pinch salt salt
  • ¾ cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 ½ cups all-purpose flour

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  • In a large mixing bowl, mash the ripe bananas with a fork until smooth.
  • Stir the melted butter into the mashed bananas until well combined.
  • Mix in the baking soda and salt.
  • Stir in the sugar, beaten egg, and vanilla extract until fully incorporated.
  • Add the baking powder and flour, and mix gently until just combined. Be careful not to overmix; some lumps are fine.
  • Divide the batter evenly among the 12 muffin cups.
  • Bake for about 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for about 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

For added flavor or texture, consider adding chocolate chips, nuts, or dried fruit to the batter.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.