Description
Deliciously moist banana bread muffins made with ripe bananas, perfect for breakfast or as a sweet treat.
Ingredients
Scale
- 3 ripe bananas
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- Mash the ripe bananas in a mixing bowl until smooth with some tiny lumps remaining.
- Mix in the melted butter until combined.
- Add the sugar, beaten egg, and vanilla extract, then stir until well combined.
- Combine baking soda and a pinch of salt into the mixture, mixing gently.
- Incorporate the all-purpose flour, stirring just until combined.
- Fill the muffin tins about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: banana muffins, quick muffins, easy baking