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Banana Bread Muffins

Soft, fluffy muffins filled with the rich sweetness of ripe bananas and a hint of buttery goodness, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Use very ripe bananas for maximum sweetness.
  • 1/3 cup melted butter Adds richness to the muffins.
  • 1 teaspoon baking soda Leavening agent for the muffins.
  • pinch salt Enhances flavor.
  • 3/4 cup sugar Adjust to taste if you prefer less sweetness.
  • 1 large egg, beaten Can substitute with applesauce or a mashed banana.
  • 1 teaspoon vanilla extract Adds flavor.
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with some oil.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Stir in the melted butter until well combined.
  4. Mix in the baking soda and a pinch of salt.
  5. Add the sugar, followed by the beaten egg and vanilla extract. Mix until well combined.
  6. Gently fold in the flour until just combined, being careful not to overmix.
  7. Spoon the batter into the muffin tin, filling each liner about 2/3 full.
Baking
  1. Bake for about 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  2. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. For longer storage, freeze for up to 3 months.