Banana Bread Muffins
Soft, moist, and bursting with sweet banana flavor, these banana bread muffins are a quick and delicious treat perfect for breakfast or snacks.
Ingredients
For the Muffins
- 3 pieces ripe bananas, mashed (about 1 ½ cups) Use very ripe bananas for best flavor.
- 1/3 cup melted butter or neutral oil Coconut oil can be used for a dairy-free option.
- 1/2 cup granulated sugar or brown sugar Brown sugar gives a richer flavor.
- 1 large egg Can be substituted with a flax egg or applesauce.
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour Can substitute with whole wheat flour or gluten-free blend.
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon Optional for added flavor.
- 12 pieces muffin liners Standard size.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with 12 muffin liners and set aside.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
- Add the melted butter (or oil), sugar, egg, and vanilla extract to the bananas. Mix well until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Spoon the banana batter evenly into the prepared muffin liners, filling each about 2/3 full.
Baking
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use a cookie scoop for even filling of muffin liners. For extra flavor, consider adding 1/2 cup of chopped nuts, chocolate chips, or blueberries.